Author Topic: Caerphilly 7 lb  (Read 6988 times)

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #15 on: November 30, 2015, 11:44:03 PM »
Thanks Andy! Extremely helpful. Is it possible the poor knit is from overdried curds?


qdog1955

  • Guest
Re: Caerphilly 7 lb
« Reply #16 on: December 01, 2015, 12:07:40 PM »
Emi, keep  the pin back as far as you can, that increases your M/A -----pretty sure I had at least a hundred pounds on the lever----you know this old age memory thing----didn't that press have hookups for the pulley setup?
Qdog

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #17 on: December 01, 2015, 02:54:10 PM »
Hey QDog. Yep, you have a bar for a pulley at the bottom. I don't think I need it right now. I can't imagine I need much more than 90-100lbs at this point. In fact, too much pressure might cause protein and fat leakage so I want to avoid that if I can.

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: Caerphilly 7 lb
« Reply #18 on: December 01, 2015, 07:17:21 PM »
Dryness of curds can be a factor, as well as temperature. As an example of the latter, my swiss or parma type makes are much drier curds than the cheddars, but because they go into the press at a much higher temperature, they knit at much lower pressure than the cheddars. As an example of the former, as I mentioned before, I have had good knits in Caerphilly at around 1.5 psi (60 lbs applied to a 7" diameter mold). But I've also had Caerphillies that needed a good bit more to knit properly, presumably because I got the curds drier, or cooler, or both ...
-- Andy

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #19 on: December 01, 2015, 08:19:58 PM »
Makes sense. Ambient temperature probably makes a difference as well while pressing. I've made 2 Caerphillies before that had a slightly open knit and they're pretty delicious. It gives them a slightly crumbly texture, which may not be true to the style but not a detractor.

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #20 on: December 04, 2015, 09:43:38 PM »
Ok - second 7lb wheel. This time added 10lb more and cooked the curds a bit less. Knit is better, but needs a little more weight I think.

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: Caerphilly 7 lb
« Reply #21 on: December 07, 2015, 03:25:57 PM »
I agree, still looks kinda open. But hey, the only thing that really matters is the taste!

(That was a hint -- hoping for a taste report!)
-- Andy

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #22 on: December 14, 2015, 05:47:35 PM »
Will do. January 19th!

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #23 on: December 17, 2015, 12:04:28 AM »
5 weeks in at 90% RH and 55F

Stinky

  • Guest
Re: Caerphilly 7 lb
« Reply #24 on: December 17, 2015, 05:43:48 AM »
Is this one you're taking out to 60 days as a test?

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #25 on: December 17, 2015, 12:36:51 PM »
That's the plan

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #26 on: December 20, 2015, 12:48:08 AM »
@Stinky: why? Does something look off to you?

Stinky

  • Guest
Re: Caerphilly 7 lb
« Reply #27 on: December 20, 2015, 04:16:31 PM »
@Stinky: why? Does something look off to you?

Nah. Just curious. Normally I'd have eaten that by then.

Did you let the humidity get too high at any point?

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #28 on: December 22, 2015, 10:07:17 PM »
Yep. Which is why the natural rind is more like a natural zoo. I have it under control now. It's been brushed and treated with brine+ vinegar and looking much better.

The second one with the more closed rind looks better.

I'm learning.

amiriliano

  • Guest
Re: Caerphilly 7 lb
« Reply #29 on: January 23, 2016, 03:52:29 AM »
Update:

60 days in I cracked it open: delicious! Very creamy and unique. Probably need more salt (I added 1% of milled curd weight).