Caerphilly Ate.

[Flound]

Let's try this again, with proper culture and hope.

Caerphilly 8

28/04/2015

16L Farmers 3.25% milk
7 cubes Biena Meso Arom B
3.6ml CaCl in 60ml distilled water
3.6ml calf rennet in 60ml distilled water

10:50 20.1C milk at room temperature, started warming.
11:15 22.0C added 7 cubes Biena Meso Arom B, 3.6ml CaCl solution.
11:38 24.5C stirred
11:50 26.5C stirred
11:56 27.6C stirred
12:04 29.0C stirred
12:17 30.8C stirred
12:24 31.8C stirred, start 30m ripening
12:33 32.2C stirred
12:51 33.0C stirred
12:56 32.7C added rennet solution, stirred up and down, added floc dish, started timer
13:08 32.2C 11:10 floc, cut curd at 13:29-13:30
13:29 32.2C started cutting curd
13:34 32.1C finished cutting curd in 0.5" cubes, rest curds for 5 minutes
13:42 31.1C started temp climb to 35.0C over 30m, stirred
13:52 33.7C whoa, slow it down
13:55 34.0C confirmed with two other thermometers. Turned off heat. Will maintain temp until 14:45-15:00ish
14:09 35.1C stirred
14:14 34.8C stirred
14:22 35.0C stirred
14:32 34.8C stirred
14:40 34.6C stirred
14:46 34.6C stirred
14:55 34.5C started whey off
13:14 in mould. Under 10kg for 30 minutes. 16L may give me too much curd for the Tomme mould.

[H-K-J]

Lookin good Flound, how is it knitting?

[Flound]

Lookin good Flound, how is it knitting?

Coming along nicely, I'd say. This was after the first round of pressing under 10kg, with a coarse mesh nylon bag. I find the reusable bag easier to handle the curd mass. But once the rough cake is formed, I switch to a fine cheesecloth and the final pressing will be sans wrapping.

Love me some nubbin lovin'!

Currently, the cake is wrapped in a fine cheesecloth for the second round of pressing, under 20kg

[Flound]

After second pressing: 2,050g.

Ricotta 320g from secondary coagulation.

[Flound]

One more flip before bed, but the cake is looking good.

[Flound]

15:14 in mould in reusable mesh bag. Under 10kg for 30 minutes. (fixed time from OP)

Continued from above...

15:43 flipped, redressed and back under 10kg for another 30m @15:55
16:25 flipped, redressed under cheesecloth, under 20kg for 30m @16:35
17:05 flipped, redressed under cheesecloth, under 20kg for 30m @17:15
17:50 flipped, pressed no cloth, under 20kg for 30m @17:55
Weight 2050g
18:25 flipped, pressed no cloth, under 20kg for 30m @18:30
19:05 flipped, pressed no cloth, under 30kg for 1hr @19:10
20:20 flipped, pressed no cloth, under 30 kg overnight.

[shaneb]

Looks great Flound. Have a cheese from me.

Shane

[Flound]

Into the brine!

4.4 pounds and 3.5 inches.

15.4 hours of salty swimming...

[John@PC]

A cheese as well!  Very well developed "blimples" .

[Flound]

Thanks folks...

Out of the brine, 1960g.

Set to air dry, but the rind is already firm. Me like.

[Kern]

Flound, The almost perfect rows of pimples are worth a cheese.   

Kern

[Flound]

Thursday night I cut into it. Three weeks and two days. Oooohs, ahhhs and other sundry noises of appreciation by all.

Mild, slight sour cream tang, good salt balance and nice acidity. Crumbly but moist.

[John@PC]

Flound, I went right to the bottom of the post and saw the pictures and my first thought (honestly) was an oooh and ahh.  Nice to know I'm in good company .  A cheese for that moist and crumbly creation.

[Stinky]

Congratulations! C+

[OzzieCheese]

What a lovely looking cheese - have another to add to your growing collection.

-- Mal