Hi from the UK,
I recently cracked into my first (raw) goat's Caerphilly.
Please see pictures.
I brushed down the surface a few times over the course of its three weeks in the cave, and am pleased with how it turned out. The texture and taste were as expected, and it went down well with friends.
I intend to break into my 2 month aged Caerphilly this evening, and I have another Caerphilly and a drunken goat awaiting consumption over Christmas and New Year.
Next year, I will try some longer-aged cheeses, and hopefully some bloomy and washed rind cheeses too...
I am also thinking of getting a larger vat - my small London flat is slowly turning into a cheese factory!
Best wishes,
Neil