I actually made this back in July and looking back do not think I ever posted it. Since I use open office, freeware that functions similar to Microsoft's stuff, and I do not think most computer's will support the formatting I am just pasting the make below:
Caerphilly 7/2/15
2 gallons whole milk
0.54g MA4000 (90%)
½ tsp CaCl
0.65mL double strength rennet (85%)
1.9% salt
@ ~ 87F
Added CaCl
Added cultures. (8:43am) Rest 5 minutes. Stir 3 minutes.
Ripen 45 minutes.
Rennet @ 9:40am Goal floc-time of 20-22.5 minutes.
Grrrr..... Lost track of time again!!!! seemed to maybe be flocculating at 15 minutes already!!!
Goal time to cut 40-45 minutes.
Clean break @ 45 minutes.
Cut into 1/2” cubes. (10:31am) Rest 15 minutes.
Stir 15 minutes.
Stir and increase temperature to 92-94F over 15 minutes.
Stir occasionally 15 minutes (11:31am)
Draining whey @ 11:41am
Begin cheddaring 11:50am need to bring curd temp back up
Flip approximately every 10 minutes
1003 g
Salted 12:45pm 9g ~1%
Put into press 12:55pm 78 lbs.
Flipped@1:25pm 78 lbs.
@ 1:55pm
Dry rubbed 10g salt @ 2:30pm
Continued pressing @ 78lbs. (2:35pm)
Flipped @ 3pm 150 lbs.
Flipped@ 7:30pm
Flipped @ 9pm
Heavy brine for 45 minutes @ 8:06am
Notes:
Began Heating @ 7:53am by 7:59am T~=124F !!!!
@78 lbs. Rind was practically closed at first flip 30 minutes in; was supposed to not quite be closed at 1.5-2 hours when adding salt.
Even after pressing dressed for many hours @ 150 lbs., pressing naked at this weight overnight left extrusions.
7/28 Lots of green molds on rind, core was very bland and crumbly. Seemed almost flavorless. Very mild smelling core.
8/17 slightly bluish flavor. Still mild but not as bland.
9/6/15 much sharper flavor. Aside from wild blue/green on the rind it only occurred where the trier went into the paste. Very delicious, slightly tangy, taste, somewhat crumbly but not falling apart.