I know some people have reported they get really good melting caerphilly. Mine hasn't been, but melting qualities are tied to the acidity, and if it gets overly acidic, I think the cheese won't melt. I've had other cheese melt like a dream (my first Dunlop was brilliant) and then follow the same procedure and it failed to melt. Again, I think proper pH monitoring is the way to take care of this with any cheese (he says, still meterless).
- Jeff