Author Topic: Big Boys Caerphilly  (Read 1548 times)

Offline OzzieCheese

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Big Boys Caerphilly
« on: November 25, 2011, 07:31:53 PM »
Ahhh!  Caerphilly 26 November 2011
As the last Caerphilly was a raging success I am going use the same mix everything except the milk and the rennet and using the Floc mulitplier of 3 ok so it’s not the same cheese as before I’m increasing the milk to 10 litres as the dosage is about the same and I’m making it in the same mold
Caerphilly
10 litres of Milk
1/8 tsp of Calcium Chloride diluted in ¼ cup of de-chlorinated water.
the culture will be ½ dose of MO 030 and ½ dose of Flora Danica.
Mad millies vege rennet .2 t .5 ml per litre instead of ½ tablet of rennet diluted in ¼ cup of de-chlorinated water. ½ a tsp = ½ a tablet so I’ll see where that takes us.  Actually was a little over ½ tsp and my scales are +- 1 gram so a high 4 gram just turning 5 should be good.
2 tabs of Cheese salt.
10:00 added Calcium Chloride and began heating the milk start temperature 17C the target is 32C and as this has a 1 degree temp change I’ll pull the pots off at 3 degrees shy of 30 because as the bath will increase the temp to 33 without further addition of heat.

10:12 20C.
10:24 26C.

As this is a three week cheese I’ll make it in the larger mould the same as the Manchego as it gives a better shape as I’m also not waxing this cheese either also the increase to 10 litres will fit into the mould better and give a better rind percentage to the finished product.
10:52  added the Cultures and temp hovering nicely @32C. Needs 30 minutes to ripen,  using the Flora Danica will acidify the milk nicely.
11:25  Added rennet.  Now the floc Time for Caerphilly is 3X mad millie rennet is .2 to .5 mls per litre therefore 10 litres = 5mls=5gms and probably pretty close to ½ a teaspoon.  The recipe says 40 minutes lets see where the Floc multiplier takes us..  Aiming for a floc time of 12 minutes.

One thing I noticed from the last time I made this was that I negelected to detail the stirring and slabbing process (nearly cheddaring).

I'll take some photos of what I mean.
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Offline Bob

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Re: Big Boys Caerphilly
« Reply #1 on: November 25, 2011, 07:44:37 PM »
Hey Mal, good to hear your making cheese again today. Your last caerphilly sounded fantastic, pity it didn't last!  I'll watch with interest your make today. It looks like a good cheese for me to try when I get a press set up.

I'm attempting a blue brie today, first time I've played with blue moulds so looking forward to it. Have just finished hooping them, tried a few different sizes to see how they mature. A mix of standard cam moulds and smaller cam moulds, filled to different levles.

How are your cams going?
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #2 on: November 25, 2011, 07:51:54 PM »
Hi Bob,  My cams are probably only good for spare tyres or wheel chocks.  The smell ok but they are still hard and I dont have a nice white covering.  I can still see the grid marks from when I turned them over earlier this week.  Not to worry, I'm just going to leave them go this time(no wrapping them either) and see if they eventually get there by Christmas.  The caerphilly is progressing well so far, 5 minutes to break testing.
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Offline Boofer

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Re: Big Boys Caerphilly
« Reply #3 on: November 25, 2011, 08:15:58 PM »
Hey, Mal, what makes it "Big Boys" Caerphilly?

-Boofer-
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Offline Bob

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Re: Big Boys Caerphilly
« Reply #4 on: November 25, 2011, 08:25:02 PM »
That's disappointing Mal. They need some PC to ripen properly so will be interesting to see how they fare.  Maybe wheel chocks they will remain!

Good luck with the Caerphillies.
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #5 on: November 25, 2011, 08:46:56 PM »
HI Boofer..  I'm progressing from 8 litre to 10 litre cheese batches.  I have been making 8's for the last 4 months so it was time to work to the limits of my equipment. :o
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #6 on: November 25, 2011, 08:47:40 PM »
Just finishing the 40 minutes stirring.  got camera ready..
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #7 on: November 25, 2011, 09:47:36 PM »
Slowly raise the temp to 33OC over 10 minutes and stir for 40 minutes when the target temperature is reached.
After 40 minutes let rest for 5 minutes.  Time to get the press and cheddaring setup.
The rig is a simple one where I use a cleaned glass board over a sink of hot water on one side of the double sink and the press setup on the other with plug in to catch the whey.  This way I can keep the curds warm and hopefully a better knit.
And then I drain and cut into slabs and transfer to the warmed glass tray and all the whey just runs into the sink.
The mass is sliced in about 1inch slabs and placed on the board.  They will mat together, this is good.  They are then sliced and flipped and moved the the top of the board and the whole process is repeated twice in 10 minutes.
 
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #8 on: November 25, 2011, 10:30:33 PM »
Missed a photo to show the layering on the board

I hope that makes sense

Weights are .75Kg @ 60cm for 10lbs (5Kg) and the 1.5Kgs @ 70cm.  The larger press weight is going to be necessary for the larger mould and this time I am doing the third at 18lbs and the big one at 25 lbs to try and reduce the size of the gaps that were evident for the last Caerphilly.
Press for 10 minutes @ 10 lbs.  Remove from the mould rub salt in the top and the bottom redress and press again with 10 lbs for 10 minutes.  Repeat and re-press @ 18Lbs for 20 minutes.  Unmould re-salt and redress and press again @ 25lbs for 16 hours.  On the press I am using .75kg @ 60cm and 1.5kg @ 70 cm which gives me 8Kg at the cheese and 2kg @ 80 for 25lbs.
The cheddaring process was better this time using the glass tray as the colander is not big enough
The redressing of the cheese and the resetting of press is so much easier now with the new press.
I have altered the weights where the last one is increased to 25lbs for 16 hours.
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Offline JeffHamm

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Re: Big Boys Caerphilly
« Reply #9 on: November 25, 2011, 10:57:34 PM »
Mmmmmm, looks good.  I suspect this will be a success.  And only three weeks until we find out!  Nice.

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Offline Boofer

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Re: Big Boys Caerphilly
« Reply #10 on: November 26, 2011, 02:09:30 AM »
HI Boofer..  I'm progressing from 8 litre to 10 litre cheese batches.  I have been making 8's for the last 4 months so it was time to work to the limits of my equipment. :o
Well, alright! Crank it up!  :D

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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #11 on: November 26, 2011, 03:14:09 PM »
It's cranked and banked with eveerything hanging out.   The initial pressing went well and the knit was nice and close so I feel the keeping the curd mass warm using the heated glass all the way through the cheddaring has helped. It's still in the press at the last weigth this morning and I'll pull it out and weigh it after the market run.

--Mal
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #12 on: November 26, 2011, 08:28:56 PM »
Just out of the press - 20 hours instead of 16.  I don't think that will make all that a difference.  Here are some images just out of the press weighing in @ 1.241 Kg.  Jeff.. how does that compare to your 10 litre yields?
I found a wedge of my first caerphilly secreted in the vegy drawer.. cunning buggers carved off a bit and hid it :).  Had it for lunch hahahaha they're all out and I'm havin cheese for lunch.. This Caephilly can't cure fast enough...

Visiting St Louis in a weeks time so I'm looking forward in discovering the food scene over there for 2 weeks.  I'll miss my cheese making but will be too busy discovering St Louis to have time to worry much.
 
-- Mal
« Last Edit: November 26, 2011, 08:47:39 PM by OzzieCheese »
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Offline Bob

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Re: Big Boys Caerphilly
« Reply #13 on: November 26, 2011, 10:03:19 PM »
They look magnificent Mal! You have really got these cheeses worked out. Great find in the vegy drawer  :)

Enjoy your trip and look forward to seeing these babies cut open in a few weeks time.

Bob
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Offline OzzieCheese

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Re: Big Boys Caerphilly
« Reply #14 on: November 26, 2011, 10:20:58 PM »
Hi Bob,
I have two manchego going as well 1-one week and the other 6 weeks.  But after the sucess of the first caerphilly this will be my standard 'house' cheese and the manchego's my second as I like the range and the ripening speed.

Now for these dreaded cams, spoke to my supplier yesterday and she is using the same batch and amounts and she is getting a nice growth and is eating them at the 4-5 week mark.  Maybe it's the milk and I need to use a top quality, even fresh dairy milk for Cam and this supermarket stuff is just shite. Maybe a change of culture? - which manufacturer do you use and I might get some on my return from St Louis.  I'm leaving them in the 'cave' for the visit and see what I have upon my return.

-- Mal
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