Author Topic: My 11th Caerphill  (Read 682 times)

Offline Ananke

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Re: My 11th Caerphill
« Reply #15 on: May 10, 2014, 04:28:17 AM »
Jeff, sorry to be a pain with the questions.  I'm just about to start this cheese and have read through the recipe a few times.

When the curds are placed in a cloth, in the tilted pot with a 2lt jug of water on top, is there any reason why this is done in the pot and could this be done in the press? 



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Online JeffHamm

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Re: My 11th Caerphill
« Reply #16 on: May 10, 2014, 01:07:20 PM »
I suppose you could do it in the press.  If it's in the pot, you can put the pot in a sink with some warm water to keep the curds a bit warmer.  That will help when you later press them.  Other than that, no reason you can't use the press.

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Offline Ananke

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Re: My 11th Caerphill
« Reply #17 on: May 10, 2014, 01:15:52 PM »
Thanks so much Jeff :)
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Online JeffHamm

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Re: My 11th Caerphill
« Reply #18 on: May 10, 2014, 01:50:14 PM »
No problem.  Don't forget to start a thread on your make and post your notes and photos, etc.  Will be useful if you have questions later, and also for those who find the boards in the future (and those of us here now). 

- Jeff
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Online JeffHamm

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Re: My 11th Caerphill
« Reply #19 on: July 25, 2014, 01:58:07 AM »
This is probably the oldest caerphilly I've ever made!  Normally these are long gone by now.  But, this one struck me as a good one to age out during the make, so I thought I would see how it goes.  It's now around 5 months, nearing 6.  Might age it out to when my parents come to visit in late November.  Rind is coming along quite well (primary reason for updates today is just documenting the wild rind progressions of a few cheeses).

- Jeff
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Online Spoons

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Re: My 11th Caerphill
« Reply #20 on: July 25, 2014, 06:53:43 AM »
Wow, looks great! I once got some store-bought caerphilly for comparison purposes and it tastes the sames as a typical recipe aged for about 6-7 weeks. Now I'm REALLY curious about a 6+month old caerphilly. 

Nice job! keep us posted.
- Eric

Offline Boofer

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Re: My 11th Caerphill
« Reply #21 on: July 25, 2014, 12:25:14 PM »
Boy, Jeff, you've got some color there!

You're targeting a possible 10-month affinage? Have any of your Caerphillys gone out that long?

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Online JeffHamm

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Re: My 11th Caerphill
« Reply #22 on: July 25, 2014, 01:54:59 PM »
Thanks guys!  I've read caerphilly can be aged up to a year, and this make just had a feeling it would be a good one for longer storage.  I think the longest I've ever aged a caerphilly was 3 months, so we're already at the "vintage" stage for me with this cheese!   10 months sounds good, though, as it will be close enough to a year to know how it does with a bit of time under its belt before going under mine!  (or is that over mine?)

- Jeff
The wise do not always start out on the right path, but they do know when to change course.