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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: bobbymac29649 on July 26, 2013, 01:12:00 PM
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I started my first Caerphilly on Sunday. After getting it out of the press it was a little lopsided (Yes, the old balancing barbell weights on top of the follower!). I trimmed a small bit off so it would be level. I'm sure it would have tasted just fine had I left it alone but I'm too OCD to leave it like that.
On Monday I put it in the brine for 24 hours.
Took it out on Tuesday afternoon. It's been sitting on a cheese mat since and it's nice and dry except for where I trimmed it.
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I've been flipping during the day but there's been no change to this one area.
You can see on the right side where it is a bit darker. This area was not trimmed. The entire cheese has darkened a bit since drying except the one trimmed spot.
Do I just let it sit or is there something I should do?
UPDATE: It's now been five days of drying and the one area is still not dry. (See picture #2).
Do I just continue to let it sit out at room temp (72), wax it, rub it with coconut oil, put it in the cave, what?
Thanks!
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Personally I wouldn't have tried to cut it. I don't think there is any real harm to a little tilt to it. My last caerphilly had the follower slip a bit and came out lopsided. It'll taste fine and is a good reminder to check it periodically. How much weight are you pressing it under?
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I think a couple of folks here have made cheeses with tops on a rakish angle. Stylin'.
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How much weight are you pressing it under?
10 lbs for 30 minutes, flipped and redressed
18 lbs for six hours, flipped and redressed
25 lbs for six hours.
I used a plastic coated 10 lb barbell weight then added another 8 lb weight on top. They kept slipping off and at 12:30am I wanted to go to bed. I found a 25 lb one that didn't have a plastic coating.
Did I ruin it by cutting it? Is there anything I can do?