So I finally opened the Caerphilly I made 3 1/2 weeks ago (since it went in the cave, about 4 weeks since I actually made it).
I have never tasted a caerphilly before, I tried it because it is in the cheddar family, which i like, and doesn't have to age long, so I could actually taste one of the fruits of my new hobby!
The judgment: Overall, everyone who tasted it, likes it. It is salty, but not too salty, a lot less tang than I thought it might have. I have had it tasted by various people, and we have all come to a similar conclusion-it tasted a lot like a ricotta salata (sicilian), which is good, but nothing too exciting. It is a little crumbly, I don't know if that means my curd was too dry? Or my acidity was off? Any constructive comments/criticism? I am attaching some photos.
not having tasted a "real" caerphilly, I don't know how similar or different my version of it was. Like I said, I like it, but I don't think I will be rushing out to try it again, unless someone tells me my result is way off, then I will accept the challenge, and try again
An added curiosity: This was an 8 liter make, and the form weighed in at just under a kilo, does that sounds about right as far as yields go?