Author Topic: H-K-J's 3rd Caerphilly  (Read 410 times)

Online H-K-J

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H-K-J's 3rd Caerphilly
« on: April 29, 2013, 06:08:18 PM »
Had to make another one this weekend ^-^
The wife starts remindin me when we get about halfway through one, love this cheese  ;D
I used the same recipe as our last one or tryed to anyway.
I used 1/4 tsp. mm-100-101 but then decided to add 1/4 tsp. FD to the mix
My temps were a little high during the 40 min brew time (by 2 deg.)
pressing schedule went like this
press in the pot 5 lbs for 10 min.
flip/salt/re-wrap
press in the pot 8 lbs for 10 min.
flip/salt/re-wrap
press in the pot 15 lbs for 1 hour
flip/salt/re-wrap
press in the pot 20 lbs for 1 hour
flip/salt/re-wrap
press (w/o pot) 25 lbs over night
now just flip-n-dry and age, knit look's excellent, smells wonderful :)

Some cheesy erotica (not much)
act as if it were impossible to fail.


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Offline JeffHamm

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Re: H-K-J's 3rd Caerphilly
« Reply #1 on: April 29, 2013, 06:22:49 PM »
Nice looking cheese.  I must make another caerphilly as well.  My last one is down to one tiny piece.

- Jeff
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Offline bbracken677

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Re: H-K-J's 3rd Caerphilly
« Reply #2 on: April 29, 2013, 07:16:54 PM »
Nice looking cheese there, H-K-J!  I am wanting to make one as well....but have several pounds of cheese in the fridge to eat before I can even think about making a short aging one again.

 I think I will make a 4-5 gallon make this next time though. Your 5 gallon make has inspired me!  lol

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Offline Tiarella

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Re: H-K-J's 3rd Caerphilly
« Reply #3 on: April 29, 2013, 09:11:42 PM »
H-K-J, You cannot imagine the size of the happy, surprised and touched smile that bloomed across my face when I saw that you used "cheese erotica" rather than "cheese porn" to refer to your cheese make photos!   ;D ;D ;D ;D I don't think I was fully aware of how much of a cringe I feel when I see the word "porn" because of it's impact upon women worldwide. 

Your cheese looks lovely!  Can you tell me whether you cheddar it or brine it or both?  And how much salt if you cheddar it, or whatever brine details you use.....   I go back and forth on this and haven't been so good at keeping close track so I can assess if I like the results of one more than the other.  I really like my currently open natural rind Caerphilly.  it's SO good I can just sit and eat a whole wedge of it plain.   :P