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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Bob on August 31, 2012, 10:35:39 PM

Title: Aussie Bob's Caerphilly #1
Post by: Bob on August 31, 2012, 10:35:39 PM
Attempting my first Caerphilly today. I've been inspired by Canadian Kiwi Jeff, Tiarella and OzzieCheese Mal who have all posted great examples of this cheese, and many other forum members who have also posted their recipes and techniques. Up to now, I've concentrated on soft ripened cheeses and Fetta, so after attending a Cheddar cheesemaking class a couple of weeks ago, to make sure I understood the basics of these styles, I'm ready to have a go.

My recipe is from "Home Cheesemaking" by Neil and Carol Willman, an Australian book that I have used extensively.

8 litres fresh cows milk from a local farm, pasteurized at home
Add 160ml MA16 meso mother culture and 1.5ml CaCl, ripen for 30 minutes at 32C
Add 1.6ml rennet floc time 11:30 time 3 = 32:30 minutes rennet time
Clean break, cut into 1cm cubes and rest 5 minutes
Stir continuously for 15 minutes, very gently initially so as not to break up curds
Stir another 15 minutes while heating to 35C
Hold at 35C and stir another 15 minutes.
Let curd settle for 30 minutes to develop acidity
Drain whey and pile curds on sides of vat
Trim curds pile to a neat block and let sit for 30 minutes, removing whey as it drains
Cut curd into finger length chips and pile on side of vat, then drain for another 45 minutes (this is where I am currently)
Cut into 25mm cubes and mix in 8g salt (this seems like a very small amount of salt?)
Pile into hoop and leave for 20 minutes before pressing
Press for 1.5 hours, remove, redress and then press overnight.
Brine in 20% solution, dry and store. I'm proposing to use a vacuum bag for this one.

Here are some photos:

I'll post an update later today.


Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on August 31, 2012, 11:35:07 PM
Looking good so far Bob!  I usually cut into my caerphilly after 3 weeks, so I don't bother with vac bagging it or waxing.  It may develop a bit of wild geo, but that's normal for this cheese anyway.  It's a good cheese when young (should be slightly sour, but not unpleasantly so, think cream cheese, and may be a bit salty).  Flipping, redressing, etc a few times (say, every 20 to 30 minutes) for the first hour or two can help form a decent rind, which then protects the inners.  If you vac seal or wax too early, the moisture you trap in can cause the cheese to rot, so keep an eye on it. 

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: Boofer on September 01, 2012, 01:37:09 AM
Nice write-up and pics, Bob!  Good stuff.

-Boofer-
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 01, 2012, 03:03:53 AM
Thanks guys for the support.  :)

Here are the rest of the photos and some initial observations.

Today was the first time I have used the floc method. My floc time was 10m:50s so a total rennet time of 32m:30s, which was right in the mid point for my recipe. If I had been using my usual "time and clean break" I would probably have let it sit for another 5-10 minutes. I thought the curds were a little softer than usual, they seemed to break up a little during the initial stirring, but overall, still a good result.

The heating step was a bit challenging, but it actually worked out well, rising from 29 to 35C in 15 minutes quite evenly. My basic equipment is a plastic vat sitting in a roasting pan of water, over a gas flame. I think this equipment will be a limitation when I make more cheddars and washed curd cheeses, so I will have to consider upgrading to a "bain marie" style system, which will have the added advantage of a bigger make :)

I started off pressing at 0.75psi for just over an hour before increasing to 1.5psi. My simple press requires a lot of weight to get these pressures and it is a bit unstable. Might have to source a dutch style press!

So far, the knit is looking good, will turn once more before letting it settle in for the night.

Tomorrow I'll post some photos of the finished cheese!

Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on September 01, 2012, 01:52:06 PM
Well done.  There's a bit of a "thought shift" when switching to the floc method.  The curds can be a bit softer with the floc method because clean break often suggests something much harder than it should be.  The longer you let the rennet work, the harder the curds will be (in terms of clean breakiness - they will also produce a moister cheese, all other things being equal).  Anyway, after a few makes you'll get the feel for it, and you'll gentle up on your early stirring technique.  Just jiggle the curds for the first 5 to 10 minutes (as in set up a wave motion through the curds rather than stir them) and as they firm up increase the agitation level.  This is especially important if you use store bought milk, or if you pasturize quickly (the 15 second method; if you pasturize at a lower temp for 30 minutes it might be less of a problem? I've forgotten the temps at the moment and can only recall the times).

Anyway, I've been using floc for almost all my makes except the first couple.  I've not had a problem, and from what I understand (which admittedly is very little), this is one of the steps that should help produce a more consistent result.  Sounds like your rennet amounts are bang on, so well done.

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: Boofer on September 01, 2012, 05:56:10 PM
That first pic looks like cubed cooked chicken breast. Wow, impressive press!  ::)

-Boofer-
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 01, 2012, 08:44:25 PM
Thanks for the feedback.

Yes Jeff, I'll keep using the floc method, I'll just be a bit wary of the softer curd to start with. I like your idea of very gently stirring, I try to be gentle but get a bit enthusiastic sometimes!

Boofer, my press is very fundamental, but works well. Just have to be careful it doesn't overbalance, you know how the cheese can get a bit wobbly sometimes! The bucket has 10 litres of water in it. I need to get some better weights, maybe some gym weights will be less unstable.

Here is the final cheese, out of the press, just over 1kg, and into the brine. Very happy, good knit.  :D
Title: Re: Aussie Bob's Caerphilly #1
Post by: OzzieCheese on September 01, 2012, 09:33:02 PM
Hi Bob,
Welcome the world of hard cheeses. Caerphilly is a wonderful place to start.  The thing I find amazing about the whole process is the number of way there are to achieve the same outcome.  I noticed you brine your cheese.  I use the direct salt method where everytime the cheese goes into the mold is gets salted, a total of 4 times. I don't wax this one either as I like the rind to be nice and dry.  I air dry mine until very dry (3-5 days) turning a couple of times a day and put it into the 'Cheese Cave' @ 10-12 Degrees.  To give the rind a bit of character I control the unwanted moulds with straight Apple Cider vinegar.  The image is my latest Caerphilly @ 3 weeks.  This is a 10 Litre Cheese and currently weighing in @ 1.54 Kg.
Title: Re: Aussie Bob's Caerphilly #1
Post by: Boofer on September 02, 2012, 01:09:24 AM
Absolutely gorgeous cheese, Bob. I have got to get me one of those moulds. Very snazzy effect.

-Boofer-
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 02, 2012, 02:55:39 AM
Thanks Boofer! Used the same mould for my True Blue, yeah I like the effect.

Mal, that's a very nice looking Caerphilly! And your yield is really high for 10 litres milk. Did you add extra cream?

I'll be drying this for 3-4 days then into a mini cave in my cheese fridge @ 10 to 12C.
Title: Re: Aussie Bob's Caerphilly #1
Post by: bbracken677 on September 02, 2012, 09:19:08 AM
Bob! Really nice looking cheese there!  The form almost makes it look like a basket...a really tasty basket made of cheesy goodness.

Grats!
Title: Re: Aussie Bob's Caerphilly #1
Post by: OzzieCheese on September 02, 2012, 03:32:54 PM
Hi Bob, Yep, I put 300ml of cream with the 10 litres. I think it was why i ended up with a cheese with a bit of a waist :P  Bit like it's creator.  I'll post a couple of photos when I cut it open next week.  I'm starting on my Christmas cheeses this week, Colby and Manchago.  Remember flipping twice a day whilst drying and daily after that.

--Mal
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 02, 2012, 04:37:57 PM
That makes sense Mal.  Bet it will taste terrific, look forward to the photos.
And thanks for the positive comments bbracken.

For those that like the hoop I have used, it is an Anelli P00682. Approximate dimensions are Top dia 148mm, Base dia 132mm and height 130mm. I noticed iratherfly used the same hoop for his Tommes.
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 08, 2012, 06:26:00 AM
Update : Thought I would post an update, 1 week on. The cheese went into a mini cave in my cheese fridge after drying for 3 days. It has been turned daily since then. The cheese is looking and smelling divine, even at this early stage of development. No sign of any wild moulds yet, but a few spots of white looking powdery residue in a couple of places. Can't wait to try it, just have to be patient!   :)
Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on September 08, 2012, 12:16:45 PM
Looking good.  You can give it an occasional wash with a strong brine if you want to keep it clean.  I don't bother most times myself, but have done it in the past. 

Those basket moulds are good for manchego, to give the traditional look.

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 09, 2012, 04:46:43 PM
Thanks Jeff. Yes, it's looking and smelling really good at the moment. Very clean rind at present, so no need to brine wash yet. I turn it (and fondle it) every day ;) It's very addictive!

I might try an Manchengo some time, but want to make more Caerphilly's first and also like the look of your recent Staffordshire.
Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on September 10, 2012, 01:14:56 AM
Hi Bob,

Just a heads up, if you have a go at the Staffordshire, cook and stir the curds longer than I did.  I think mine needed more time to work in the whey and, like a tomme, the moisture loss should be mostly done in the pot and not much is needed to be done in the press.  Well, this is my current working hypothesis and my next experiment with Staffordshire will put that to the test.  However, I think a Lancashire is the next make in my forseeable future.  Haven't made one of those for a while and my last one was something I would like to repeat.

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 13, 2012, 04:37:50 PM
Caerphilly update:

The cheese started to collect some wild moulds this week, including some blue! I gave it a clean by washing in some brine and vinegar solution, dried it out and back in the cave. Still smells fantastic and the rind is nice and clean again. Nearly 2 weeks old, another 2 to go!
Title: Re: Aussie Bob's Caerphilly #1
Post by: OzzieCheese on September 15, 2012, 08:31:02 PM
Just for a bit of a different rind development I like to use a nice Apple Cider Vinegar.  It also adds a nice tang to the rind without getting into the cheese.  Otherwise it is all looking good so far.

--Mal


Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 16, 2012, 01:13:32 AM
Getting quite a lot of moulds on this cheese. 2 weeks old now and the aroma has changed from sweet, fresh curd to a more mature aged aroma. The photo shows it after a good brine wash, which has removed the blue mould but the red/brown mould remains. I'm a bit worried that this mould is not helping my cheese, particularly as the aroma has changed so much. Any advice would be much appreciated thanks.
Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on September 16, 2012, 02:23:55 PM
Hi Bob,

Let the rind dry out, and from now on, just brush any mold with a clean nail brush to keep it in check.  These molds are just on the surface, so the inner paste is fine.  If you over salt, etc, though, you may throw off the salt balance.  I rarely salt or vinegar wash my rinds any more.  I just trim them off when it's time to eat the cheese.

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 16, 2012, 05:11:33 PM
OK thanks for the advice Jeff. I think my aging container is keeping the humidity a bit too high as I noticed the cheeses was sweating just slightly and this was probably contributing to the mould growth. Its dry now, and back in the fridge with the lid slightly ajar on the aging container. My first hard cheese so a bit nervous about getting the rind treatment right.

Mal, how often do you wash with your apple cider vinegar, and do you use this on your Caerphilly?
Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on September 16, 2012, 06:51:52 PM
Yah, you have to play with the box lid to get in the zone where it doesn't crack and it doesn't stay damp. You'll get it.

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: bbracken677 on September 16, 2012, 07:16:19 PM
In my cave, if I set the top so I have about 1-2 inches of space at one end it usually drops my humidity down by 5-10%
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 26, 2012, 07:26:23 AM
So, after 3.5 weeks I decided to cut the cheese and have a taste......

Yes, very impressed! The cheese is quite mild and creamy, but has a nice bite at the end. Very much better than supermarket mass made cheddar, and it even has a slight taste of aged ceddar, which I think is amazing at 3.5 weeks!  The rind is quite tasty, if you like the extra bite and perhaps, bitterness from the moulds. This is definitely a cheese to make again and experiment with. As well as making fine adjustments to the make, I would like to play with the rind treatments to see what other flavours I can develop. Very, very happy with this cheese, my first attempt at hard cheese.  :)
Title: Re: Aussie Bob's Caerphilly #1
Post by: Boofer on September 26, 2012, 08:49:25 AM
Congrats, Bob.

Will you seal part of it and age it a little longer?

-Boofer-
Title: Re: Aussie Bob's Caerphilly #1
Post by: JeffHamm on September 26, 2012, 02:05:37 PM
Very nice cheese Bob!  Lovely interior.  I always end up with mechanical openings, but you seem to have achieved a nice solid paste.  And a cheese to you for it.  Sounds like the taste is good too.  Nice.  As I say, caerphilly is one of my own favorites.  The quick turn around time just one of its many positives.

- Jeff
Title: Re: Aussie Bob's Caerphilly #1
Post by: Bob on September 26, 2012, 04:58:42 PM
Thanks Boofer and Jeff.

Yes, I plan to vac pack half the wheel and age it for another 4 weeks to assess the difference.

I'm very pleased with the solid paste, first time I have used my simple press and the result exceeded my expectations. The paste has a slightly rubbery texture, similar to some Swiss styles, or even Jarlsberg. The flavour was quite surprising. I was expecting a much milder, sweeter flavour, but this one has a good, rich cheese taste with that hint of bite at the finish. I can only liken the bite to that lovely aged cheddar bite, without the same depth of flavour.

Thanks for all the recommendations to try this cheese, it really is a great cheese to play with and develop some techniques for hard cheese making. 

And thanks for the cheese Jeff!
Title: Re: Aussie Bob's Caerphilly #1
Post by: Tiarella on September 26, 2012, 07:02:34 PM
Just for a bit of a different rind development I like to use a nice Apple Cider Vinegar.  It also adds a nice tang to the rind without getting into the cheese.  Otherwise it is all looking good so far.

--Mal

Hi Mal,
So you use straight cider vinegar?  Pasteurized?  Liberally or just dampening the cloth with it and then wiping?  Sounds like a cool option to have in my arsenal.   thanks.......
Title: Re: Aussie Bob's Caerphilly #1
Post by: OzzieCheese on September 27, 2012, 07:17:36 PM
I just use a clean Cheese cloth dipped in Cider Vinegar. you don't want to wet the rind too much but you do need to make sure the mold is dampened. It's not so much a washing excersise as a weeding one. :P  We just finished our last Caerphilly - Thankfully We have a three day weekend so I can make another.  My last batch of Camembert are just coming on so we will eat those and when they are finished the next Caerphilly will be ready - Just.

Caerphilly is such a wonderful house cheese and great with 'Bubbly' by the way.

 -- Mal
Title: Re: Aussie Bob's Caerphilly #1
Post by: Tiarella on September 27, 2012, 11:13:19 PM
Yes, I agree how nice Caerphilly is.  I have done a few but am still perfecting.  I really do need someone else to do the after make care.  I'm going to talk to my partner tonight and ask if he might be interested in taking that over.  Wish me luck in enticing him with the joys of cheese tending!
Title: Re: Aussie Bob's Caerphilly #1
Post by: OzzieCheese on September 27, 2012, 11:33:10 PM
Ahhh.  That would be an interesting discussion... I prefer to be responsible for the whole process.  My wife - and Bless her she is so patient - would have tossed some of my best before they rose to glory because they looked icky :o or has a funny odour.  Best of Luck .

--Mal 8)