Author Topic: Opened Caerphilly #9 natural rind  (Read 640 times)

Offline Tiarella

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Opened Caerphilly #9 natural rind
« on: April 08, 2013, 10:45:53 PM »
Opened my natural rind Caerphily tonight.  It's basket style mold gave it a nice textured rind and various molds colonized.  I brushed them back every few days.  This was made end of February I think.  The flavor is quite nice, smooth with a hint of bite to it.  One interesting to me thing is that whenever I'd brush down the wild blue molds I'd smell it afterwards that there'd be a fruity aroma there.  A very nice scent it was!  Here are the cheese erotica photos.  (remember "porn" is degrading to the subject while erotica celebrates it.  A woman's perspective.)


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Offline dirigoma

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Re: Opened Caerphilly #9 natural rind
« Reply #1 on: April 08, 2013, 11:02:11 PM »
Lovely Tiarella!  Ah to make such pretty cheeses, and to be so productive as to lose track of make dates!! 
Milking Nubian Goats in western MA and trying my hand at fresh and aged cheeses

Offline Tiarella

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Re: Opened Caerphilly #9 natural rind
« Reply #2 on: April 09, 2013, 06:23:41 AM »
and to be so productive as to lose track of make dates!!

I don't know how it happens......I guess the cheese is on the counter drying, then it's time to pop it into a box and get to the cold area and I forget to label the box.......then a few weeks later I'm flipping through my dated make notes trying to match the cheese to one of them..... :-[

Last night, the last thing I wanted to do was eat cheese at 11 pm but I had to keep myself awake while waiting for the bread to come out of the oven so decided I'd open this cheese.  I reluctantly took a taste and it was so good I ate quite a bit.  I went from being too full to possibly eat anything else to "I'll have some more of that!"

Offline Boofer

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Re: Opened Caerphilly #9 natural rind
« Reply #3 on: April 09, 2013, 08:34:49 AM »
Here are the cheese erotica photos.  (remember "porn" is degrading to the subject while erotica celebrates it.  A woman's perspective.)
Thank you for that elucidation. I agree. ;)

I reluctantly took a taste and it was so good I ate quite a bit.  I went from being too full to possibly eat anything else to "I'll have some more of that!"
Yeah, I guiltily know that feeling. Soooo good! It's a marvel.

Again, another spectacular performance, Kathrin. A cheese for your cheesiness superb cheese skills!

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline Tiarella

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Re: Opened Caerphilly #9 natural rind
« Reply #4 on: April 09, 2013, 09:40:07 AM »
Boofer!  Thank you for the cheese and also the agreement on porn versus erotica although I think we need a term for gastronomic erotica.  Gastrotica?  Gasterotica sounds like an unfortunate response to eating contaminated cheese; a cross between ghastly and erotica so that's not a good option.  ::). But maybe "gastrotica" could work....or "yummotica"?  Or cheesotica? 

I'm up at the barn with a goat in labor, sitting in the sun....doing my best to not share my iPad with the goats I'm keeping company.  If I knew how to attach a photo using this thing I'd attach a great wide-load photo and have a guessing game about how many babies to expect.   ;D


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Offline Smurfmacaw

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Re: Opened Caerphilly #9 natural rind
« Reply #5 on: April 09, 2013, 10:17:45 AM »
I really like the look of that cheese.  Do you use cheese cloth while in the mold or do you press it naked?  Also, how do you turn it or do you use a standard mold and then use the basket for the last press? 

thanks

Mike

Offline Tiarella

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Re: Opened Caerphilly #9 natural rind
« Reply #6 on: April 09, 2013, 11:58:42 AM »
Thanks, Mike.  Ummm, trying to remember what I did......  I did use cheese cloth but likely did the last press naked? I often do that.  I don't worry too much about losing design when  flipping it. As long as it has a last press naked and it lasts for a while I figure I'll get the design.  There is very little design on the underside of this one.  maybe I'll get better at taking notes, sigh.   :-[

Offline WovenMeadows

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Re: Opened Caerphilly #9 natural rind
« Reply #7 on: April 09, 2013, 01:14:10 PM »
How would you describe the flavor of/near the rind? Mine looked quite similar, but had a rather musty, earthy scent and flavor (just when eating the rind as well).

Offline Tiarella

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Re: Opened Caerphilly #9 natural rind
« Reply #8 on: April 09, 2013, 02:17:56 PM »
Hi Woven Meadows, I haven't tried the rind.  I'm not so into moldy rinds so far other than the white bloomies.  it was so late I only noted, and didn't try, that thin line of slightly translucent cheese just under the rind.  I will try it when I get back to the house.  (baby goats have not been born yet so I'm still playing labor attendant.)

I'm guessing the rind wouldn't taste great, rather like you describe although I am curious about the fruity smell I mentioned.  Did you notice that on yours?  Did you have wild blues?

Offline green zebra

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Re: Opened Caerphilly #9 natural rind
« Reply #9 on: April 09, 2013, 03:35:41 PM »
Tiarella! Hello!
A beautiful Caerphilly...this may be one of my on going favourite makes. As i mentioned in my Caerphilly thread, my make was aged for three months and i was happy with it even though it was on the dry side.
My next one will age for two months and i will compare.
For the weaved mold you used, did yours buckle under the press? Just wondering because my crotonese molds buckled. I got good results...i just was not expecting this to happen and it was my first time using this type of mold.
Have to know where you got your mold from if you can remember! Your mold has a much more delicate weave than mine...so here i go... becoming a cheese mold collector and adding it to my many other collections of crafty stuff!


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Offline Tiarella

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Re: Opened Caerphilly #9 natural rind
« Reply #10 on: April 09, 2013, 05:39:07 PM »
Woven Meadows, I just tried some of the rind and it's actually tasty.  I just ate a whole wedge of this cheese because I'm up at my barn on midwife watch.  I've been here all day but no kids yet.(goat kids that is). Anyway, very hungry so swiftly went down the hill to the house, snagged some cheese and crackers and am snacking up at the barn.

Green Zebra, the mold I used is strong and meant to take pressure which I don't think crotonese molds are.   I'll try to find the name and source once I'm back at the house.  I'll email you that info......  I rather like the belted effect you got from your buckled molds!   :D