Both good books. I have those two, Debra Amrein-Boyes, 200 Easy Homemade Cheese Recipes.
There are variations of both the Caerphilly and Lancashire, some of which are fairly significant. For what it is worth, here are the basic recipes for each that I am using, amalgamated from various books and make reports here on the forum:
Caerphilly
4 gallons of whole milk
3/8 tsp Flora Danica or similar meso culture
1 tsp CaCl diluted in 1/4 cup non-chlorinated water (if using P&H milk)
1/2 tsp single-strength rennet diluted in 1/4 cup non-chlorinated water
3 tbs pickling (non-iodized) salt
Heat milk to 88˚F; add culture; ripen for 45 minutes.
Add CaCl; wait 5 minutes. Add rennet; allow to set for ~45 minutes.
Cut into 1/2" cubes. Rest 5 minutes
Stir gently and slowly raise heat to 94˚F; continue stirring (total stirring time = ~45 minutes)
Rest 5 minutes; drain whey
Cheddar every 10 minutes for 30 minutes
Mill into 3/4-1" cubes; toss with salt in two batches, waiting 5-10 minutes between.
Place in mold; press lightly at first, working up to firm pressure to achieve well-knit rind, unmolding and flipping at least 3 times; each time, sprinkle on a bit of additional salt
Ripen for 3-4 weeks; can go with natural rind, wax, or use brush or salt/vinegar to clean mold
Lancashire
4 gallons of whole milk
3/8 tsp Flora Danica or similar meso culture
1/8 tsp TA60 or similar thermo culture
1 tsp CaCl diluted in 1/4 cup non-chlorinated water (if using P&H milk)
1/2 tsp single-strength rennet diluted in 1/4 cup non-chlorinated water
2.5-3 tbs pickling (non-iodized) salt
Heat milk to 90˚F; add culture; ripen for 45 minutes.
Add CaCl; wait 5 minutes. Add rennet; allow to set for ~50 minutes.
Cut into 3/8" cubes. Rest 5 minutes
Stir for 10 minutes
Allow to settle, then drain whey
Cheddar every 15 minutes for 1 hour
Mill into 3/4-1" cubes; toss with salt in two batches, waiting 5-10 minutes between.
Place in mold; press lightly at first, working up to firm pressure to achieve well-knit rind, unmolding and flipping at least 3 times
Ripen for 6-8 weeks; can go with natural rind, wax, or use brush or salt/vinegar to clean mold