Author Topic: H-K-J's 6th Caerphilly  (Read 351 times)

Offline H-K-J

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H-K-J's 6th Caerphilly
« on: January 08, 2014, 09:18:41 PM »
Made this six weeks ago, I was having so much trouble with store bought milk I just didn't want to post till I saw how it was going to work out :-[
I thought I was loosing my ability to make one work, This one is coming along nicely 8)
"Happiness is not the absence of conflict,
But the ability to cope with it."

Offline Geo

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Re: H-K-J's 6th Caerphilly
« Reply #1 on: January 08, 2014, 09:26:55 PM »
That is looking lovely. It's quite shiny in the later photos. Are you washing it, or is that cream coating?

Offline H-K-J

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Re: H-K-J's 6th Caerphilly
« Reply #2 on: January 08, 2014, 09:52:13 PM »
My wife and I have become accustomed to a wine brine wash, the rind is much more appealing, also not as scary lookin ;)
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Offline JeffHamm

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Re: H-K-J's 6th Caerphilly
« Reply #3 on: January 09, 2014, 12:58:31 AM »
That's looking very nice.  A wine wash on it would be interesting.  Looking forward to the tasting notes.  How long are you planning on aging it?

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Offline Anonymous

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Re: H-K-J's 6th Caerphilly
« Reply #4 on: January 09, 2014, 01:25:58 AM »
I'm curious about the wine wash too! I'm planning on trying something similar soon. I've had my eye on some Pumpkin Ale since last Fall. Been wanting to try a wash with it, but I didn't have a cave at the time.

Offline H-K-J

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Re: H-K-J's 6th Caerphilly
« Reply #5 on: January 09, 2014, 09:37:58 AM »
Hi Jeff, Spoons,
The wash I have been using has 1/2 cup wine (we use what ever we have on hand this one was a dry white)
1+ cup water & 1 Tbs. Morton pickling salt.
Actually we have washed all of our Caerphilly's, as some do know, I always have a Stilton in the house somewhere ;D
The PR gets on my other cheeses no matter how hard I try to keep them at bay.
The wine wash does a fantastic job of keeping the blues away, the rind has been eatable on them all. although I had one that we didn't care for, we just cut it off, the dogs enjoyed it ;)
I have this in my cold room (55 to 60 deg.f) in a cake saver, slightly open, it will stay here until I need the cheese or if I need the space, I will then vacuum bag at cutting time or when we need the space, then off to the cheese cave.
I have a Caerphilly (partial fail) in the cave now, so this one may age out a couple more months bagged or not ^-^

H-K-J
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But the ability to cope with it."

Offline Anonymous

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Re: H-K-J's 6th Caerphilly
« Reply #6 on: January 09, 2014, 11:58:08 AM »
The PR gets on my other cheeses no matter how hard I try to keep them at bay.
The wine wash does a fantastic job of keeping the blues away, the rind has been eatable on them all. although I had one that we didn't care for, we just cut it off, the dogs enjoyed it ;)
H-K-J

Oh wow, now this I have to try! A cheese for you for your successful wash recipe/mix and sharing it with us  :)

Offline Al Lewis

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Re: H-K-J's 6th Caerphilly
« Reply #7 on: January 09, 2014, 04:20:06 PM »
Beautiful cheese!!