Author Topic: My 13th Caerphilly  (Read 3374 times)

JeffHamm

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My 13th Caerphilly
« on: July 19, 2015, 04:48:49 AM »
It seems like I've made more than 13 of these, but I've kept notes of all my cheeses so I know I haven't.  My last make turned out very good so I'm hoping to replicate that success.  So far, all is looking good.  Should be out of the press in the morning, when I'll get the final measurements and post a photo. 


Traditional Caerphilly (Modified for Home Cheese maker) Jul 19, 2015.

9  Litres Budget Dark Blue (3.3g fat/100ml 3.2g protein)
2 Litres Budget Light Blue (1.5g fat/100ml 3.3g protein) (total = 0.92:1 f:p ratio)
4 ice cubes meso (MW3)
¼ tsp CalCl (50%)
1.77 ml Calf Rennet (280 IMCU)
2.5 tbls salt + extra for rind rubbing during flipping.
1)   Add starter and CaCl2 and warm milk to 30 C and remove from heat and wrap in towels (30.2 C)
2)   Ripen 30 minutes (time 8:42 - 9:19; temp 30.2 – 29.5, raised back to 30.0)
3)   Add rennet (time 9:19:00 – Floc Time : 9:39:00 = 20m 00sec 4x mult = 80m 00sec Cut time = 10:39:00 – I checked at 35 and no floc, got busy, at 39 good solid, probably flocked a bit earlier, but I’ll go with this)
4)   Cut into 2.5 cm cubes (10:39 - 10:42)
5)   Stir and slowly raise temp back to 30 C (start temp 29.5 – 30.6 C; time 10:39 - 10:54)
6)   Maintain temp and stir 1 hour (10:54 - 11:54; until curd is slightly firm; note, longer stirring at this stage can reduce the time to drain later; temp at end : 30.1 C)
7)   Let settle for 10 minutes (11:54 - 12:04)
8)   Remove whey (12:06 - 12:30)
9)   Put curd in cloth in pot and drain.  Twist 5 times (count the 1st one at the start) over an hour to tighten it (every 12 minutes), but not too tight – whatever that means.  Prop up one side of the pot and put curds on the high side (so the whey drains away from the curds).  Remove whey when you tighten the cloth. (??:?? – ??:?? – ??:?? – ??:?? – ??:??)
or (as done this time) wrap in cloth bag, place a board/follower on top with a 2 litre jug of water as a weight.  Flip every 20 minutes (at 12:53 and 1:10)
10)   Mill to small bits (squeezed between the fingers like a potato masher 1:30)
11)   Add salt (2.5 tbls)
12)   Place in cloth bound moulds, press in with hands
13)    place under light pressure (~1 PSI; 12.5 kg on 5.625” mould = 1.1 PSI) 10 minutes (1:40 -1:50)
14)   Flip, rub with salt, redress and press ~1.5 PSI (15 kg on 5.625” mould 1.3) 20 minutes (1:50 - 2:10 – I’m using the bullet mould this time, so no flipping after this one.  Just redo cloth, and resit the cheese after salting the out side on some flips – not this one, too open.)
15)   Flip, rub with salt, redress and press ~1.8 psi (20 kg on 5.625” mould) 20 minutes (2:20 - 2:47)
16)   Flip, rub with salt, redress and press ~2.21 psi (25 kg on 5.625” mould) (3:30 - 5:00)
17)   Upped the weight to 30 KG (2.66PSI) (5:00 - 6:00 am);
18)   Out of the press it was 1526g, and (14.4 x 8.9) - 206 = 1449 cm3 for 1.23g/cm3.  Knit was excellent. (-206 due to shape of the mould)

Made ricotta (raised to 91.8ish C, add ¼ cup cider vinegar ??:??, waited 30 minutes or so, scooped and drained.  Got 436 g, added 6g, 1-2% salt by weight)

Air dry 3-5 days and move to cave and age 3 weeks, flipping twice daily (80-85% humidity, 10-12 C).

Moved to cave: Sat July 25, 015: 1336g.

Cut: Sat, Aug 15, 2015; 1266g 13.5 x 8.5  Taste is really good, nice fresh tang, smooth mouth feel, very moist.  Nice.  Definitely sticking with this protocol.


« Last Edit: August 14, 2015, 06:32:58 PM by JeffHamm »

Offline Boofer

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Re: My 13th Caerphilly
« Reply #1 on: July 19, 2015, 05:02:50 AM »
Ooh, I can't wait.... :P

I'm anxious to redo one of my favorites. Looking for consistency.

Never done a Caerphilly. I'll keep that on my list to try...like Butterkase. >:D

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JeffHamm

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Re: My 13th Caerphilly
« Reply #2 on: July 19, 2015, 07:27:53 AM »
Hi Boofer,

I've had pretty consistent results with caerphilly actually, the differences have been more being picky than major discrepancies.  This is such a forgiving cheese that also produces a great eating cheese.  Butterkase is another good one, although to be honest, my butterkase's are so tweaked out that my makes are not really butterkase at all anymore.  I should try to make a proper one, but it's just a fun protocol to experiment with (it turns out quite nice as a washed rind cheese, for example).

JeffHamm

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Re: My 13th Caerphilly
« Reply #3 on: July 19, 2015, 06:42:43 PM »
And, at 1526g this one is only 50g lighter than my last make at this phase.  I was very pleased with the last make, so this is a good sign.  Air drying will probably take until Thursday or Friday as it's very humid lately.  Couple more weeks after that and it will be ready.

Offline OzzieCheese

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Re: My 13th Caerphilly
« Reply #4 on: July 20, 2015, 02:20:06 AM »
Ah...   the master returns ...  all is good with the world, well from my perspective anyway.  Nice lookin' cheese Jeff.
and a cheese for you..

-- Mal
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JeffHamm

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Re: My 13th Caerphilly
« Reply #5 on: July 20, 2015, 05:32:13 AM »
Thanks Mal.  And if you see this master you speak of, send them my way!  I could use some tips and pointers. 


JeffHamm

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Re: My 13th Caerphilly
« Reply #6 on: August 14, 2015, 06:36:03 PM »
Cut into this today.  Another success.  Measures 13.5 x 8.5 cm and 1266g.  The paste is very moist, great mouth feel, and has a nice fresh tang to it.  Salt levels are really good.  This has definitely become my caerphilly protocol, although all the ones I've tried produce good results I quite like this one.   

Offline Andrew Marshallsay

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Re: My 13th Caerphilly
« Reply #7 on: August 15, 2015, 01:26:27 AM »
Looks spot on. Well done and another cheese for your collection.
- Andrew

John@PC

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Re: My 13th Caerphilly
« Reply #8 on: August 16, 2015, 02:06:34 PM »
A cheese as well Jeff.  Considering you have 13 of these masterpieces under your belt I'm curious as to your experiences with aging Caerphilly's past their normally young age.  I just cut one that was approaching 5 months and it was delightful with a nice sharp flavor.  We used it grated in a tomato pie and it was better than any cheddar's we've used with a great melt.   Have you tried letting this go for a bit?

Offline H-K-J

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Re: My 13th Caerphilly
« Reply #9 on: August 16, 2015, 02:49:02 PM »
I'm not worthy, I'm not worthy, beautiful Caerphilly Jeff, again 8)
AC4U love the rind on this one
Perfect  :)
(199 cheeses was just to odd)
« Last Edit: August 16, 2015, 02:55:25 PM by H-K-J »
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JeffHamm

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Re: My 13th Caerphilly
« Reply #10 on: August 16, 2015, 11:43:10 PM »
Thanks for all the cheeses!  Caerphilly is a popular one in my house - meaning I like it :) Shared this with some friends this weekend and this came out on top for a lot of people, or it was second (with the Port Salut being the alternative top or second place, depending upon individual tastes).  So, it was nice to get some confirming feedback on two cheeses that I felt had turned out very nicely.

John, I've only tried aging on Caerphilly out and it was fairly disappointing actually.  However, I hadn't made any changes to the protocol and I used the one in this thread.  If I were to age one out, I would cut the floc multiplier back to 3, I would cut the curds smaller, to 1 cm cubes, and I would raise the temp to 34 over the hour of stirring in step 6.  Also, I might cut the curd cake into slaps during the cheddaring phase of step 9.  Basically, adjust the make to produce a lower moisture content, which should move it towards a more suitable state for longer aging.  With that in mind, I see no reason why this shouldn't age out very nicely.  But I like the young version so much that when I go for an aged cheddar type I usually go with Dunlop (a Scottish version) or a Derby (which doesn't get cheddared actually; I have a make protocol on here somewhere that doesn't cheddar the curds and is as close to traditional Derby as I can find) as both of these have aged out very nicely for me. 

Offline Boofer

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Re: My 13th Caerphilly
« Reply #11 on: August 17, 2015, 08:27:32 PM »
Beautiful cheese, Jeff. What kind of mould produces this shape?

One of these days I'll make a Caerphilly. ;)

Have a cheese, Master.

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JeffHamm

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Re: My 13th Caerphilly
« Reply #12 on: August 17, 2015, 09:41:05 PM »
Thanks for the cheese Boofer!  The mould is a "Mad Millie's" product but I'm not sure what it is called.  I wanted a tomme type mould with a smaller diameter than the one I had, saw this and picked it up, but I hadn't noticed the "bullet shaped" end.  It's fine, but flipping the cheese is a pain and I only do one flip early in the pressing as the curves bust up the knit.