« previous next »
Pages: [1] 2   Go Down

Author Topic: Caerphilly #3 with natural rind  (Read 3915 times)

Dragonfish

  • Guest
Caerphilly #3 with natural rind
« on: March 25, 2012, 05:15:16 PM »
Is the third time the charm?  I am really happy with this cheese.  I know that a Caerphilly shouldn't have a moldy rind but I really love it!  I didn't have a problem with soft spots so I just let it go.  If I did see any molds growing "tall", I just patted them down.

And the taste is much better than the first two.  It is creamier and more complex.  I aged it for 4 weeks.
Logged

JeffHamm

  • Guest
Re: Caerphilly #3 with natural rind
« Reply #1 on: March 25, 2012, 05:23:26 PM »
Ooohhh!  Caerphilly will grow a white mould, wild geo takes up residence I think.  I usually brush it back, but letting it do its thing is certainly fine.  Yours looks like it's a nice idea.  A cheese to you!

- Jeff
Logged

Dragonfish

  • Guest
Re: Caerphilly #3 with natural rind
« Reply #2 on: March 25, 2012, 09:29:22 PM »
Jeff,

If I can consistently make this cheese, I will be a happy cheesemaker.  But I'll need to give it it's own unique name  :)
Logged

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: Caerphilly #3 with natural rind
« Reply #3 on: March 25, 2012, 10:41:57 PM »
Looking good!
Logged

Cloversmilker

  • Guest
Re: Caerphilly #3 with natural rind
« Reply #4 on: March 26, 2012, 04:15:18 AM »
It looks very nice!
Logged

Offline pliezar (Ian)

  • Mature Cheese
  • ****
  • Location: Edmoton, Alberta Canada
  • Posts: 202
  • Cheeses: 11
  • Ian
Re: Caerphilly #3 with natural rind
« Reply #5 on: March 26, 2012, 02:40:11 PM »
That is one nice looking cheese, I like the rind too.  I try to make my Caerphilly with a natural rind too.  I tend not to brush back any of the mold growing. 

A Cheese to you.
Logged

Dragonfish

  • Guest
Re: Caerphilly #3 with natural rind
« Reply #6 on: March 26, 2012, 06:43:18 PM »
Thanks everyone!  This makes me feel better about the cheese that went to the chickens this morning.  It was a tomme recipe from the "200 Easy Homemade ect" book and I should have listened to my instincts.  Which were saying "uh...this probably won't work."  Lousy knit and too small.  Oh well  :)
Logged

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: Caerphilly #3 with natural rind
« Reply #7 on: March 26, 2012, 11:08:02 PM »
Nice texture looks really good >>>>>>>>>>>>>>>Cheeese!
Logged

kookookachoo

  • Guest
Re: Caerphilly #3 with natural rind
« Reply #8 on: March 26, 2012, 11:16:27 PM »
Caerphilly is a house favorite...and I've only had mine growing anything other than the white powdery mold on it.  The past make was really nice & creamy, the other a tad drier.  It bothers me that my cheese aren't consistent!  And by this, I mean cheeses I make at the same time, same recipe, etc, but split into different molds.  So, I have no clue where I misstep. 

But, yours looks really yummy!  I love the rind.  Queso para usted!  :D
Logged

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: Caerphilly #3 with natural rind
« Reply #9 on: March 26, 2012, 11:26:30 PM »
kookookachoomaybe it's your cave ... iss there a fan in it> Maybe one wheel is closer drying faster?
Logged

Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Caerphilly #3 with natural rind
« Reply #10 on: March 27, 2012, 12:13:10 AM »
Hey, who doesn't like a little mold?  ;)

Congrats. Good looking cheese, Dragonfish. Yum!

-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: Caerphilly #3 with natural rind
« Reply #11 on: March 28, 2012, 02:16:12 AM »
Quote from: Boofer on March 27, 2012, 12:13:10 AM
Hey, who doesn't like a little mold?  ;)
-Boofer-

ME! It gives me a rash!
Logged

Offline Boofer

  • Old Cheese
  • *****
  • Location: Lakewood, Washington
  • Posts: 5,015
  • Cheeses: 344
  • Contemplating cheese
Re: Caerphilly #3 with natural rind
« Reply #12 on: March 28, 2012, 05:56:37 AM »
Quote from: DeejayDebi on March 28, 2012, 02:16:12 AM
Quote from: Boofer on March 27, 2012, 12:13:10 AM
Hey, who doesn't like a little mold?  ;)
-Boofer-

ME! It gives me a rash!
That must make it difficult to make cheese.  ;D

-Boofer-
Logged
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: Caerphilly #3 with natural rind
« Reply #13 on: March 28, 2012, 10:06:36 PM »
That's why I don't make blues! I also have to be very zelous of keeping the mold off. Even wearing gloves I will splash my arms and get a rash. It's worth it and I rarely get mold as a wash daliy and vacpack as soon as I dare.
Logged

Threelittlepiggiescheese

  • Guest
Re: Caerphilly #3 with natural rind
« Reply #14 on: March 29, 2012, 01:02:58 AM »
I have oiled my dense tomee about 3 days ago and have been far out of town so hopefully i dont have a wild mold pie waiting for me. but if it is i hope fervently to have it come out like this one you have!
Logged
Pages: [1] 2   Go Up
« previous next »