I will definately make this variety again. I am so pleased with the results. I had started to age this make in my cold cellar about 3 months ago till i got my refrigertor cave ready and i placed the Caerphilly in the cave about one month after the make.
In case you are wondering why the rind looks this way, i just think it attracted whatever was roaming around in the cellar. I have seen pictures of other caerphillys and none of those rinds look as scary as mine!!
Anyway, while talking to a fellow cheese forum member, i was questioned why i was waiting as long as 3 months to eat this cheese, instead of the usual 3 weeks. Well i quess i forgot about it!
I was pleasantly surprised to enjoy this light and airy, delicious cheese! Cuts nicely, smooth texture, buttery and cheddar like....just could not stop eating it.
Next time i make use this recipe from 200 Easy Homemade Cheeses, i will use a larger mold. I could not fit the last 2 cups of curd because the mold i was using was too small. I could have enjoyed that much more cheese!
Live and learn!