Very nice looking caerphilly! And, glad to hear the taste meets your expectations. Looking through my notes I see I've made caerphilly following 4 different protocols (the 200 Easy Homemade one, Peter Dixon's, Tim Smith's, and one I found in a 1907 newspaper, which I call traditional). All of them produce very similar results and make for a very nice young cheese. Looks like you aged it around a month, which is perfect for caerphilly. I tried to give you a cheese, but I just gave one so I have to wait an hour. Will try and remember to pop back and do that later. Well done.
I remembered to give you a cheese! Wow! Memory. I forget the last time I had that.