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Author Topic: 17th Caerphilly – Milled Curd with crumbly texture  (Read 10085 times)

Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #30 on: March 19, 2015, 09:34:11 AM »
Cheese Porn !!
Finally Got round to getting the Caerphilly images up.  The texture is wonderful slices well but still crumbly.  The taste is subtle and with a little mouth tang. Next time I will need to add more salt as it is not as salty as I feel it should be - Lesson learnt. This was Mrs Caldwells recipe But I will go back to my original method with more salt and not to worried about the pH.  Next time I'll measure the pH but not be driven by it - just yet.  The rind is firm, dry and chewy and quite nice but again could have benefitted with a little more salt.

-- Mal

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Stinky

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #31 on: March 19, 2015, 02:14:42 PM »
A cheese to you with congratulations!
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Offline Danbo

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #32 on: March 19, 2015, 08:13:17 PM »
Hi Mal,

I just looks fabulous! I like the rind too - most of my cheeses are vacuum packed and I really miss the rind.

A cheese for you!

:-) Danbo
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #33 on: March 19, 2015, 08:27:45 PM »
Actually the rind is something I am trying get right. I need the correct mold like Landalf again theres a picture in GC's book I am trying to achieve.

--Mal
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Offline Danbo

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #34 on: March 19, 2015, 08:33:24 PM »
I haven't even started the journey of beautiful rinds yet (I cheat). ;-)
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #35 on: March 20, 2015, 12:39:40 AM »
This is what I am desparate to get hold of and nothing in Oz comes close.

http://www.fromagex.com/usa/english/mycoderm-lyophilise-100-doses

But I can't it from them... :(

-- Mal
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JeffHamm

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #36 on: March 20, 2015, 01:41:23 AM »
A cheese to you Mal for a great looking caerphilly.  Nicely done.
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shaneb

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #37 on: March 20, 2015, 01:43:02 AM »
Mal - Do you know if Australian customs will let it into the country? Maybe some kind soul would be willing to ship some over from on the forum.

Shane
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #38 on: March 20, 2015, 03:23:14 AM »
@Jeff:  Thank you for the cheese.. I think Im finally getting the hang of this one - nearly... it is our staple table cheese and if I can get it to look like this, I'd be very happy.
http://www.murrayscheese.com/landaff-creamery-landaff.html

@Shane: I hope so as I'm signing up with
http://artisangeek.com
To see what we can arrange - but at the moment I'm still waiting for his 2 dose packet to be available.  We'll get there - slowly.

-- Mal
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shaneb

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #39 on: March 20, 2015, 05:37:55 AM »
Good to hear about ArtisanGeek. If you have success I might look at it down the track.

Shane
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JeffHamm

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #40 on: March 20, 2015, 07:31:06 AM »
Hi Mal,

That does look nice.  I see they age it 4-6 months.  I know my make protocol would have to be adjusted to remove more moisture, but that's easy enough to do.  Also, they let the geo bloom.  That would produce some nice flavours, but you have to keep an eye on the ammonia developing, which can penetrate the paste and end up ruining a good cheese.  I get some wild geo on a lot of my natural rinds, so I don't think one would have to add any during the make, though it might help ensure you get what you want. 

- Jeff
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Offline Al Lewis

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #41 on: March 20, 2015, 01:09:14 PM »
I just got a packet of that that I would be happy to try and send you but I don't know if it would survive the long trip.  How long does it take mail to get to Australia from the states?  BTW  AC4U for a remarkably good Caerphilly!!
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Offline OzzieCheese

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #42 on: March 21, 2015, 03:43:32 AM »
Wow ! Al, What a nice gesture... And I appreciate it.. A lot !!  Mate, they are expensive enough as it is, so don't waste it, but I would really look forward to hear how it goes when you use it. Again, I really do appreciate your generosity - Regular mail is 3 weeks, though UPS some times surprises.  They should survive the journey-  if they survive Customs !! I received the Cave cube and bits from Perfect Cheese in less than 8 days, so, I think it just depends.  Getting speciality cultures and molds in and to Oz is a bit of a challenge and Yoav is helping me with getting it here - I just haven't got the order together to make it worthwhile.

And thanks for the Cheese. :)

-- Mal
 
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Offline Al Lewis

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #43 on: March 21, 2015, 05:22:20 PM »
According to the sites I buy cultures and such from this stuff has to be kept in the freezer but can survive a week out of it.  Doesn't sound like it would make it.  Still, I'll do some checking buddy.
« Last Edit: March 22, 2015, 01:34:33 AM by Al Lewis »
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shaneb

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Re: 17th Caerphilly – Milled Curd with crumbly texture
« Reply #44 on: March 21, 2015, 08:58:14 PM »
UPS International Express Saver service will make it from the US to Australia in less than a week. I mostly used it from Germany to Australia (and vice versa) with my job. If you were to ship on a Friday it'd be there on the Monday. It's not a cheap service though unfortunately. May still be worth looking into as you'd possibly get away shipping it as a letter.

Shane
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