H-K-J's 7th Caerphilly

[H-K-J]

(I am going to try to post this for the third time >:()

The wife likes it, she is gettin into the taste of the lipase, me, not so much :-\
The paste is moist and creamy not dry and crumbly like my other caerphilly's have been.
aroma,well the lipase is definitely making a statement :o  ;) not to sure I will be doing that in my caerphilly again
I will wait to make a decision after a grilled ham-n-cheese samich 8)
all in all I think I have found the moisture I would like in this cheese soo when I make my next one we will see if it works without the lipase.
I have to agree with Jeff, this cheese is better opened when young.

[JeffHamm]

Hi H-K-J,

Looks very good.  I've made a few 10 litre cheeses with 1/4 tsp lipase, and they are fine for grating over pasta, but way too strong in that direction for my taste.  For table cheeses I've added small bits, like 1/20th of a tsp, and will probably move up to around 1/16th to see how that is.  Anyway, your wife likes it, so that's good, and one for you can be ready in about a month.  Caerphilly is a good one for sharing. :)

- Jeff

[awakephd]

H-K-J, I had not remembered that you put lipase in this make. I made a Caerphilly a week or so later with lipase -- must have been subconsciously imitating you. :) I too am not sold on the lipase in this make, though I liked it better in the Caerphilly than I did in the Lancashire I made at the same time. Glad I tried it, but I think I will reserve it for Manchego and Parma styles from now on.

[H-K-J]

Yup, I'm thinkin, stick with the Caerphilly recipe  ::)
Had to try to experiment but for now I think I have found the few recipes we have liked in the past, before I started to screw them up :-\ ;)

[Al Lewis]

Did you use a wash on that before you vacuum bagged it? :o

[H-K-J]

Hi Al, If I remember right this one was aired for 3 day's washed with a wine brine for 2 day's then bagged.
I am not a fan of the "natural" rind unless it is on a Stilton ;)