Your post on the Caerphilly got me laughing over an incident that happened in the last few days. Last November I made this cheese using my raw goats milk and the recipe from 200 Easy Cheeses as you did. Brined, waxed and aged per the instructions. As I recall, it tasted pretty good at the time. Well, with the holidays coming, and a husband who isn't that fond of some of my 'experiments', I vaccuum wrapped the cheese and and put in the frig. I've been seeing it sitting there since then, but never had the incllination to open it. Well, I did the other day and wow, is it good. Tastes like a white cheddar, and my husband stated that it is now his favorite homemade cheese! Now if I can get that reaction on some of my soft/moldy cheeses --yeh! He is starting come around on those.