I had a guest over, and no homemade cheese open, so I decided to cut into this one! This is the first cheese I have opened since using the Avantco food warmer set up, and the first larger format (4 gallons) caerphilly I have made. It is also the first time I have had a cheese form a multicolor natural rind! It was scary!
My prior cave was too dry, and if I let a cheese go natural it would crack. So even though it was only 5 weeks old, curiosity got the better of me.
Well, I am happy! I trimmed the rind off, and the flavor seemed very true to style. Moist, and pliable, yet crumbly. Salty and a bit tart. Tomorrow I will check how it melts, but it was nice to share a bit!
For make notes, check the spread sheet after the last picture.