Thanks, Tiarella. It's 25 days old. I just couldn't wait any longer to try it. I was starting to get some opportunistic blue, time to bag.
Rather than try to remember when each cheese needs turning or brushing, they all get turned and brushed daily. Now that I have spilled over into a second fridge it may become one for the older once a week guys and the other for the younger cheeses. Like a 55 and older community for cheese.
It tastes pretty much as I expected, cheddary, a bit tangy and it's on the crumbly side. At this young age it tastes more like a quality sharp cheddar than grocery store "extra sharp" variety. I wanted something quick since I have so many slow aging cheeses. A friend challenged me to a chili cook-off, and this seems like it will be a perfect cheese for my mild (anyone can eat it) chili.
I have some LBC80 that I will add to the next batch to see what happens. It's supposed to help prevent bitterness with aging. Not sure if caerphilly ages enough for LBC80 to do its thing, but I'll let you know in a month or so.