Looking forward to hearing how this turns out! I've recently obtained the 200 homemade cheese book, and noted the difference in the caerphilly recipe. I'll probably try one following those instructions this weekend, if I have the time. It's funny, I've seen everyone indicating that it's pronounced "CAR-Filly", but on the web I found a pronouniation site which seemed to indicate it's pronounced "car-FILLY", with the accent more on the "FIIL" side than the CAR side. For the longest time, I kept saying it more like "carefully" than either CAR-filly or car-FILLY. Anyway, however you pronounce it, I think it's a great cheese, especially for those just starting to try out pressed cheese. It ages quick enough that you can tweak your skills, which is something that really helps bring confidence when making something that requires more aging time. Also, you can get a couple of these ready to eat while you age those other ones.
Anyway, don't forget to show us some photos of the goat caerphillies. I've not had a chance to play with any goat milk. The only access I have right now would be to ultra-pasturized stuff.
- Jeff
p.s. And a cheese for the finding of a supply of goat's milk and trying something new!