Author Topic: 2nd Caerphilly Chived  (Read 751 times)

Offline Rizzo

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Re: 2nd Caerphilly Chived
« Reply #15 on: May 06, 2014, 02:38:46 PM »
Thanks Jeff. I would like to try to keep one half, and eat the other (as has already started lol). The Lancashire, by the way, which was made a week later, appears to be doing fine.


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Online JeffHamm

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Re: 2nd Caerphilly Chived
« Reply #16 on: May 06, 2014, 03:22:27 PM »
You should be able to keep it.  Hmm, maybe try warming the cut surface and smoothing it with a knife?  Just something to keep mould from getting inside.

I think you'll like the Lancashire when it's ready.  It usually peaks around 3 months, so anytime after 2 months is good for cutting it (as you can save some for the 3 month mark, etc).

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