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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: mjr522 on August 17, 2013, 05:36:20 AM

Title: Little crop of Caerphilly
Post by: mjr522 on August 17, 2013, 05:36:20 AM
Tomorrow I'm going to make an 8 1/2 gallon batch of caerphilly.  I'll separate the curds into a number of 12-16 oz molds.  I want to something different with each of them.  I'm sure this is a little too ambitious and that I'll have a mess on my hands, but I'd still like to try.  I'm not sure how many of these I'll have (mainly because I've never used these molds before), so I've got a list of things to try.

1. Plain
2. Neglected
3. Paprika coated
4. Cocoa coated
5. Onion inside
6. Sage inside
7. Garlic inside
8. Blue
9. ...?

Any other suggestions?  Also, when you add powdered stuff (like the sage or onion or garlic powder), do you just add it dry or do you do something else with it?

I hope I can manage all of this.  I'll report tomorrow if it's successful.  If not, I'll be depressed and probably won't report on it until I get over the disappointment.  :)
Title: Re: Little crop of Caerphilly
Post by: Tiarella on August 17, 2013, 11:00:45 AM
I hope it works out, Mike!  The coated ones will be easy since that happens after most of the work is done.  The internal additions might be tricky since you'll have been guessing how much curd you need to mix the additions into.  Blue might be a bit tricky since you want to avoid contamination of the whole batch although it sounds like another cool experiment to make all those flavors with PR.

Using dry herbs introduces a lot of molds, etc.  Some other thread expounds upon this.  Anyone else remember where that is?  I remember it talks about treatments of the herbs to sterilize them. 

DO keep us posted!

Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 17, 2013, 03:04:14 PM
I looked for what to do with the dry herbs.  From what I found for herbs (usually fresh, not powdered) people boil them, microwave them, or put them in some sort of sterilizing solution (bleach, acids, sodium something or other...).  Boiling them on the stove makes me wonder if they will just get lost when I add them to the curd.  I'm considering adding them to an equal part or 2 times water in a cup and microwaving them until it boils.  I can use less water and don't think the powder will be diluted so much that it will just run off the curds when I mix them in.  I'll let you know how it works...
Title: Re: Little crop of Caerphilly
Post by: jwalker on August 17, 2013, 03:27:12 PM
Generally I boil them in a half cup of water , then strain , the flavored water is then added to the milk when heating , and the solids added to the curds before molding.

But seeing as you want to split a large batch into many smaller ones , I would heat the desired herbs to 220 or so in the oven  , that would be above the temperature of boiling water and should sterilize it before adding to curd at molding time.

Or a soak in some 80% alcohol (overproof rum , everclear , etc.) , then drying before adding to curd should still be acceptable.

I've read also that hydrogen peroxide is used for sterilizing some foods as well , but the previous two seem simpler to me.

I've done the oven heating method with black pepper and toasted onions , and so far it has worked fine.

Sound like a good project , have fun and good luck.

Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 17, 2013, 05:51:01 PM
jwalker--I'll do the oven heating method.  Thanks for the suggestions.  Getting closer...
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 18, 2013, 03:02:37 PM
Okay--here's the report.

[img width= height= alt=8 gallons of milk, 2 quarts of cream]https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1174826_384544438337669_1661995325_n.jpg[/img]
This milk followed the same low starting pH trend as my last few makes in the Spring--the pH when I reached temperature to add the culture was already 6.45.  I'm going to do some experimenting with different sources of milk to see what I can learn.

I learned a number of things from working with twice as much milk as I was used to.  First, in many respects it was exactly the same as working with only 4 gallons.  The real differences, for me, came when it was time to drain.  I had a harder time getting the curds pushed to one side of the vat so I could pull the plug.  Later, when I put the curds in the molds, I learned that it takes a lot longer to put curds in 9 little molds than in 1 mold (I knew it would take more time, but I was surprised by how much more time it took).  I don't have any pictures of all of this because I was little frustrated during that process.

Once I got all the curd in molds, I stacked them and began pressing them.
[img width= height= alt=press in garage]https://sphotos-a-ord.xx.fbcdn.net/hphotos-ash3/1157535_384544441671002_949504344_n.jpg[/img]
I learned some useful things here, too.  My new, big press, isn't invited in the house.  I had to press the cheeses in the garage....  I also learned that my cool stack holders aren't that great and that the press as it currently is, is not stable.  While making adjustments to the threaded rod on the press, one of the towers broke and shot my little cheeses all over the place.  Luckily they all stayed within the molds, so I didn't have to throw them away.  I scrambled trying to figure out how to press all 9 cheeses at the same time.  In this process I learned that trying to press cheeses in parallel, like the picture below, really requires that the molds are filled as close to equally as possible.
[img width= height= alt=press with 4 cheeses in parallel]https://sphotos-b-ord.xx.fbcdn.net/hphotos-frc1/998774_384544451671001_1365712562_n.jpg[/img]
I also learned that my garage looks even more messy from the angle my kids see at.

After pressing for a while, I checked on the cheeses and was disappointed to see that the rinds were not sealing up very well.  I increased the pressure and let them press longer, but it didn't do much.  I decided to try something I had read about and dropped 6 of the 9 into 160 F water for about 3 minutes and then pressed again.  That helped, but mostly led to more extrusion.
[img width= height= alt=9 little cheeses]https://sphotos-b-ord.xx.fbcdn.net/hphotos-prn2/1146543_384544485004331_584320877_n.jpg[/img]
I'm not sure if I should wait to cut off all the flashing (the thin extruded stuff) when they are drier or do it sooner.

In the end, they all turned out okay, not perfect, but good enough for today.  With all the things I've learned, I'm really not too disappointed.  I will let them dry a little now and will then continue the experiment with the different rind treatments.
Title: Re: Little crop of Caerphilly
Post by: jwalker on August 18, 2013, 03:17:02 PM
"I'm not sure if I should wait to cut off all the flashing (the thin extruded stuff) when they are drier or do it sooner."


Do it now , or you end up exposing the inner moist cheese later , and it never seems to dry uniformly , that's been my experience.

And clean up that garage man !! >:D
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 18, 2013, 04:38:56 PM
I'll cut it off shortly.

As for the garage--it gets a biannual cleaning.  This is due soon.
Title: Re: Little crop of Caerphilly
Post by: Tiarella on August 19, 2013, 02:21:42 AM
Are you brining these?  Or did they get cheddared? Or rubbed with salt after pressing?   I agree about cutting off the flashing asap.  Hope they all dry nicely and not too fast for you.  I look forward to following the process of your litter of cheeses!   ;D
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 19, 2013, 02:55:21 AM
Tia--They were cheddared and milled with salt.  I'm finally getting to doing a paprika coating.  I've wanted to do it ever since you first posted yours back in March.  I'm excited to see how it (and the rest...) turn out.  I'm still not exactly sure what I'm going to coat the rest with, though I've got some ideas.  Does cinnamon sound really gross, or just a little?

I cut off the flashing this morning.  I've always done it in the past, but thought I might wait this time.  I'm also drying in a semi enclosed container because it's so dang dry here.  I'll try to be good about post pictures of things that I do.
Title: Re: Little crop of Caerphilly
Post by: Tiarella on August 19, 2013, 10:44:32 AM
I've done a cocoa powder/oil coating that I liked.  Use coconut oil as the oil.  I've also wondered about doing a ground cumin/oil coating.  hadn't thought about cinnamon.  Only way to know is to try it!  Hey, you could do a leaf/coconut oil decoupage version.  I vacuum bag flat the leaves, freeze and then thaw so they are limp and more amenable to behaving.
Title: Re: Little crop of Caerphilly
Post by: Boofer on August 19, 2013, 02:13:38 PM
Later, when I put the curds in the molds, I learned that it takes a lot longer to put curds in 9 little molds than in 1 mold (I knew it would take more time, but I was surprised by how much more time it took).
Yeah, what an eye-opener, huh? The silver lining is that when you finish up, you have nice, compact, individual cheeses that can stand on their own. A great convenience, especially in your make here.

Are these small Kadova moulds? If so, they will bottom out if there aren't enough curds while pressing. I discovered this recently and included a piece of whey-dampened muslin to allow for continued pressing with inadequate curd volume.

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 19, 2013, 10:27:47 PM
Yeah, what an eye-opener, huh? The silver lining is that when you finish up, you have nice, compact, individual cheeses that can stand on their own. A great convenience, especially in your make here.

Are these small Kadova moulds? If so, they will bottom out if there aren't enough curds while pressing. I discovered this recently and included a piece of whey-dampened muslin to allow for continued pressing with inadequate curd volume.

-Boofer-

I think I will be better prepared next time I do a big batch like this.  These are not Kadova moulds, but they do bottom out, too.  I was careful to make sure I had enough curds, though, with the last one it was close.  I read about you using muslin and was prepared to do so if needed. 

I really like the little size.  I think they'll make great little Christmas presents.  If I can get to where I can make a more consistent size, I'm considering quartering the cheeses and then gifting a "variety wheel" that has 1/4 a wheel of 4 different cheeses wrapped up as a single wheel.  Wouldn't that be a fun little present?
Title: Re: Little crop of Caerphilly
Post by: Boofer on August 20, 2013, 02:34:54 PM
I really like the little size.  I think they'll make great little Christmas presents.  If I can get to where I can make a more consistent size, I'm considering quartering the cheeses and then gifting a "variety wheel" that has 1/4 a wheel of 4 different cheeses wrapped up as a single wheel.  Wouldn't that be a fun little present?
That works well for me. I believe a variety of tastes is preferable to a big honking wheel of one type of cheese. Depending on the size of the cheese, I'll cut it into fourths, sixths, or eighths. I'm shooting for around 3-5 ounces (85-150g). Unless it's a large group, then the cut size goes up accordingly.

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 21, 2013, 04:46:16 AM
I coated 3 of these today and set aside the neglected one.

[img width= height= alt=three little coated cheeses]https://sphotos-a-dfw.xx.fbcdn.net/hphotos-ash4/999186_385602061565240_1128034072_n.jpg[/img]
The one on the left is cocoa, then cinnamon, then paprika.  I think the two on the left had too much oil and the one on the right didn't have enough.  They're pretty cool looking regardless.

The total lack of closing/sealing of the rind is starting to show on the other cheeses.  I'm going to bag them up and hope they're okay.  Except for the neglected one.  I put him in his box and will leave him there until I decide to try him.  Here he is in his box.
[img width= height= alt=neglected one in a box]https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1185646_385602054898574_880572365_n.jpg[/img]
It will be interesting to see if the open rind all over this guy lets nasties get to the inside.  It's dry enough here that possibly even in that box, nothing will grow on him.  I'll update this when there's something worth saying.
Title: Re: Little crop of Caerphilly
Post by: Tiarella on August 21, 2013, 10:29:20 AM
Mike, I don't think your paprika one is low on oil, I think you could have just made more of the mix and gotten it thick all over.  At least, that's what I do.  But I prophecy that it will turnout perfectly just as you have it.  Those style always look a little half-baked at first.  Did you use olive oil in it?  You could coconut oil on top of the coating once it has dried if you like and then just rub the coconut layer if any molds appear.  I've got to do another one of those soon. 
Title: Re: Little crop of Caerphilly
Post by: High Altitude on August 22, 2013, 07:53:58 PM
It'll be fun to follow these, Mike; and yes, they will make fabulous Christmas presents  ;D!
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 26, 2013, 02:09:18 AM
Here's an update at just over a week.  The onion, garlic, plain (I left one plain for comparison purposes), pepper corn, and sage mix-ins have all been bagged.  The neglected cheese is growing hair and age spots.  It's hard to see because I'm just leaving it in its aging container, even during photo shoots.  I'm not sure it will work as well as its inspiration because of the poorly sealed rind.  We'll see though--that's half of the fun!
[img width= height= alt=cheese in container with mold growing]https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/1238071_387828694675910_481558897_n.jpg[/img]

The coated cheeses are just chillin' in the cave.  I have learned that they are a little messy to turn (hence the big finger print).  The cocoa stiffened up pretty well, the cinnamon and paprika didn't...
[img width= height= alt=cheeses coated in cocoa, cinnamon, and paprika]https://sphotos-b-dfw.xx.fbcdn.net/hphotos-prn2/1150414_387828698009243_2091932110_n.jpg[/img]. 
I'm not sure when to cut into these guys.  Thoughts?
Title: Re: Little crop of Caerphilly
Post by: Spoons on August 26, 2013, 03:21:17 AM
ou using muslin and was prepared to do so if needed. 

I really like the little size.  I think they'll make great little Christmas presents.  If I can get to where I can make a more consistent size, I'm considering quartering the cheeses and then gifting a "variety wheel" that has 1/4 a wheel of 4 different cheeses wrapped up as a single wheel.  Wouldn't that be a fun little present?


I hope the cheeses turn out well for you. Im really curious about the paprika one! Sounds interesting!

your 4-quarter gift idea is awesome! I just might do it myself. I was thinking of buying bamboo steamer baskets for this idea. there are different sizes and are fairly cheap at around $4 each.

http://www.webstaurantstore.com/get-stm-45-hy-4-1-2-honey-polypropylene-round-steamer-set-24-case/375STM45HY.html (http://www.webstaurantstore.com/get-stm-45-hy-4-1-2-honey-polypropylene-round-steamer-set-24-case/375STM45HY.html)
Title: Re: Little crop of Caerphilly
Post by: Boofer on August 26, 2013, 01:14:44 PM
I was thinking of buying bamboo steamer baskets for this idea. there are different sizes and are fairly cheap at around $4 each.
Are these available in small numbers or do you have to buy the case of 24?

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 26, 2013, 03:17:44 PM
Those little containers would certainly make the gift nicer.  Thanks for sharing!
Title: Re: Little crop of Caerphilly
Post by: bobbymac29649 on August 26, 2013, 04:02:05 PM
Mike-what are those racks you have your cheese drying on?  They look familiar but I can't place them. 
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 26, 2013, 05:58:12 PM
It's "egg crate"--the plastic lattice work that sits in fluorescent tube light fixtures.  A number of people use them to dry their cheeses on.  I've been pleased with mine.
Title: Re: Little crop of Caerphilly
Post by: Spoons on August 26, 2013, 08:17:10 PM
I was thinking of buying bamboo steamer baskets for this idea. there are different sizes and are fairly cheap at around $4 each.
Are these available in small numbers or do you have to buy the case of 24?

-Boofer-


The ones from webrestaurantstore.com are fake ones. They're for restaurant decorations only. That's why they are cheaper and only come in bulk.

Real bamboo steamers come in different sizes and even come in double deckers! but they are a little more expensive. There are many sources online where you can buy them I'll try to post some links if I find some good websites.

http://www.fantes.com/images/14880steamers.jpg (http://www.fantes.com/images/14880steamers.jpg) (4" x 2-5/8")
http://www.fantes.com/steamers.html (http://www.fantes.com/steamers.html) (a few double decker steamers here!)
Title: Re: Little crop of Caerphilly
Post by: Denise on August 26, 2013, 10:36:56 PM
That poor 'neglected' little cheese looks so sad :(....the humanitarian in me wants to brush away its moldy spots and wax it.......

Its brothers and sisters look great.
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 27, 2013, 02:33:47 AM
Thanks!

It looks even more sad, today.  It occurred to me that the relative humidity in the little container is probably close to 100%.  My goal in neglecting it was to keep it closer to 85%, so I cracked the lid a little.  I'm really looking forward to seeing what happens with him. 
Title: Re: Little crop of Caerphilly
Post by: dthelmers on August 27, 2013, 01:18:04 PM
Mike, remember that the one that I neglected was on a shelf with plenty of air circulation and a much lower humidity.
Dave in CT
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 27, 2013, 01:47:34 PM
Dave, I thought about that last night.  I opened the container to drop the humidity, but you're right that the air circulation is still non-existent.  The ambient air is too dry.  I'm thinking about putting the cheese on a wire rack flipping the container over on top of the cheese, leaving the bottom open.  That should help with the humidity and will allow more air flow/exchange, though I'm not sure how much it.  What do you think?
Title: Re: Little crop of Caerphilly
Post by: dthelmers on August 27, 2013, 08:39:35 PM
Sounds OK, but I think that I would brush the mold down. A student of mine made one, and her house is very humid, so I have her brushing the mold down with a nail brush, and it's forming a nice rind.
Title: Re: Little crop of Caerphilly
Post by: bobbymac29649 on August 27, 2013, 10:39:02 PM
It's "egg crate"--the plastic lattice work that sits in fluorescent tube light fixtures.  A number of people use them to dry their cheeses on.  I've been pleased with mine.

Mike, where do you find the egg crate?  I went to Lowes today and had no luck...

Regarding mold...When to brush or when to clean it off...Is there any rule of when to get rid of it or when to keep it?  I have the Caerphilly that's now been in the cave for 4 weeks.  It hasn't had much of a mold problem but a few spots showed up so I just wiped it off with salt/vinegar and then wiped with coconut oil.  It's "sprouting" again so I was going to go and clean it.  However, the mold smells kind of like mushrooms (which I love by the way).  There are a few blue spots and a little bit of brown.  Here's a photo.
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 28, 2013, 01:58:28 AM
Dave--I will go ahead and brush it down.  I did rearrange things, and will post some more pictures once I've brushed it down.  Thanks for the advice.

Bobby--I'm not the best person to ask about the molds.  Hopefully someone else will give you their opinion.  The only times before this one that I have let mold grow on my cheese is when I've put it.  Otherwise, I've always tried to keep it off.  With that said, if you think it smells good, I imagine it would be fine to let it grow.
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 28, 2013, 02:25:47 AM
Okay, here are before and after the brushing pictures.  I never flipped it, so the top is dry and the bottom is still moist.  The after picture is of the moist bottom.  Instead of just brushing off, some of the mold filaments clumped up.  It's ugly for now, but hey, it's neglected.  I actually think it might turn out okay, though I'm still pretty sure the mold will creep down in through the open rind and ribbon the cheese.  It doesn't smell bad--I can smell a little "earth" (dirt...).

Before:
[img width= height= alt=picture of a moldy cheese]https://sphotos-b-dfw.xx.fbcdn.net/hphotos-prn1/994580_388737807918332_1435533112_n.jpg[/img]
After:
[img width= height= alt=picture of a moldy cheese that has had the mold brushed down]https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/1236571_388737834584996_333904596_n.jpg[/img]
Title: Re: Little crop of Caerphilly
Post by: Tiarella on August 28, 2013, 10:36:33 AM
Sounds OK, but I think that I would brush the mold down. A student of mine made one, and her house is very humid, so I have her brushing the mold down with a nail brush, and it's forming a nice rind.

I'm experimenting with loving neglect also but with a slightly different twist.  I rubbed mine with coconut oil after the rind dried well.  I draped a piece of cheesecloth around it because we had a couple of flies in the house....unusual for us and I didn't want them landing on the cheese.  Although our air was dry at first we've settled into a humid stretch now and there are some molds growing on the cheese.....just a bit of blue and white.  The smell is quite cheddar-ish.  The flies were gone yesterday so I've taken the draping off of it.  it's sitting on a rack right on our kitchen island for now.  It's next to a bowl of garlic and shallots from the garden and in the same room as about fifty peaches ripening in trays.  I make bread in this room, cut up lots of garden vegetables, etc and I'm curious how that might impact the rind although I have no control specimen.

The blue mold smells strong in a good way but I am not sure if it's PR or wild blue yeasts.  I think of the yeasts smelling musty (until they're brushed) and this doesn't smell musty.
Title: Re: Little crop of Caerphilly
Post by: Boofer on August 28, 2013, 01:17:35 PM
It's ugly for now, but hey, it's neglected.
Boy, Mike, you're a brave soul. I couldn't just let my cheese idle like that...too many things wanting to seize the opportunity to trash it. The only time I might consider such a tactic is when I've established the rind with PLA or linens so that there is something else in there fighting for control of the cheese while I sit back and twiddle my thumbs and contemplate my navel. ::)

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 29, 2013, 03:00:21 AM
Tia--have you got any pictures of yours?  I think the coating of coconut oil will provide quite a bit more protection than the coating of pure neglect I applied to mine...

Boofer--it became suddenly easier to neglect one when I had 8 of his brothers sitting right there waiting to be taken care of.  (As a side note, my wife just asked me what I was writing about, and as I explained your comment, she said, "Who said that... La Boof?"  I didn't think she ever read any of the forum despite my spending hours reading the posts.  Apparently she has at least noticed you, even if she didn't get your name quite right.)
Title: Re: Little crop of Caerphilly
Post by: bobbymac29649 on August 29, 2013, 02:57:39 PM
Hi Mike,
Can you tell me where to find that Egg Crate?  I went to Lowes yesterday and had no luck.
Thanks..
Bobby
Title: Re: Little crop of Caerphilly
Post by: mjr522 on August 29, 2013, 05:15:38 PM
Sorry--I saw you asked this in your last post and then promptly forgot to answer.  I actually got mine from home depot (http://www.homedepot.com/webapp/wcs/stores/servlet/Search?storeId=10051&langId=-1&catalogId=10053&keyword=egg+crate&Ns=None&Ntpr=1&Ntpc=1&selectedCatgry=SearchAll).
Title: Re: Little crop of Caerphilly
Post by: bobbymac29649 on August 29, 2013, 07:24:38 PM
Just ordered some!  Thank you sir...
Title: Re: Little crop of Caerphilly
Post by: Boofer on September 01, 2013, 02:51:58 PM
she said, "Who said that... La Boof?"
;D

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: Tiarella on September 01, 2013, 03:35:00 PM
@Bobby, when using that egg crate stuff, I  recommend you use matting between the cheese and it.  The weight of many cheese will create too much of the grid impression and it's probably not food grade plastic  either.  That said, I've seen some cool pillowy imprints on some soft bloomy cheeses.

@Boofer, I like it.  La Boof!  makes you sound very mysterious and sophisticated.   ^-^
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 01, 2013, 03:57:35 PM
I agree with Tiarella, even though I don't always remember to do what she recommends...the grid pattern looks cool, but when you flip the cheese twice and it doesn't get back on the original imprint, it doesn't look as good.
Title: Re: Little crop of Caerphilly
Post by: Tiarella on September 01, 2013, 04:22:46 PM
Tia--have you got any pictures of yours?  I think the coating of coconut oil will provide quite a bit more protection than the coating of pure neglect I applied to mine...

Okay, here's a photo.  notice that it didn't get flipped for days?  I'm waiting for the ambient humidity level around here to drop so that I can brush this crop of molds off but it may be another day or so.  It's not living on a windowsill, I just needed more light than the rest of the room offered. 
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 01, 2013, 09:05:23 PM
I think that looks very cool.  I tried to get some better air flow for mine, and now it's all dried and cracked.  I think I might copy your coconut oil idea next time. 
Title: Re: Little crop of Caerphilly
Post by: Tiarella on September 01, 2013, 09:12:28 PM
I think that looks very cool.  I tried to get some better air flow for mine, and now it's all dried and cracked.  I think I might copy your coconut oil idea next time.

Well, if you want to copy mine, make sure you have dozens of peach ripening (and molding) in the same room, lots of fresh veggies around on the counter and make bread a few times.  Wouldn't want your cheese child to be disadvantaged!   :o
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 01, 2013, 09:25:14 PM
Do you think 3 small children and a big dog running around are equivalent to fruit and baking?
Title: Re: Little crop of Caerphilly
Post by: Tiarella on September 01, 2013, 11:22:31 PM
Do you think 3 small children and a big dog running around are equivalent to fruit and baking?

You know, I think you might be okay there.  I think your big dog equals our three rodent patrol members and I'm sure your children stir up the air currents to distribute everything.  Really, not worried at all anymore.  I think your " Caerphilly Neglected" is properly advantaged!!!   :D
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 18, 2013, 04:24:41 AM
I cut into the onion and the paprika tonight.

[img width= height= alt=onion  caerphilly]https://scontent-a-ord.xx.fbcdn.net/hphotos-prn1/1234745_397304483728331_1234486595_n.jpg[/img]

The onion flavor was pretty good, though the texture was a little bit rubbery.  I'll take half into work tomorrow and allow the rest to continue aging.

[img width= height= alt=moldy paprika coated caerphilly]https://scontent-b-ord.xx.fbcdn.net/hphotos-ash3/1240253_397304550394991_314115781_n.jpg[/img]
The paprika coating didn't stay on the cheese very well.  I think I'll do coconut oil instead of olive oil next time.  I've recently increased the humidity in the cave and the mold took off.

[img width= height= alt=bleeding caerphilly]https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-ash3/1236581_397304573728322_1396258826_n.jpg[/img]
I was surprised to cut into this cheese and discover it bleeding.  The flavor was fine.  I was surprised that there wasn't more flavor, but even in the rind the dry, cheese flavor dominated and the paprika was almost nonexistent.  I'll do a smoked paprika next time and hopefully it will be more flavorful.
Title: Re: Little crop of Caerphilly
Post by: JeffHamm on September 18, 2013, 05:19:27 AM
That's interesting.  Shows how the cheese draws in from the rind (as it doesn't look like knife smear).  The paprika rind could be more decorative.  It does look nice.

A cheese to your adventures.

- Jeff
Title: Re: Little crop of Caerphilly
Post by: Tiarella on September 18, 2013, 11:01:58 AM
Mike, I usually just pat down the mold OR  you could coat it with coconut oil at that point.  I like the looks of both ways.  If you pat down the mold and dry the mini-cave out a bit you'll get a nice rustic look.  If you coconut oil it well and then just rub the rind where any mold starts you'll get a very handsome old leather look.   ;)
Title: Re: Little crop of Caerphilly
Post by: Geodyne on September 18, 2013, 12:02:43 PM
That bleeding paprika caerphilly is truly impressive! Amazing how much it draws in.
Title: Re: Little crop of Caerphilly
Post by: Boofer on September 18, 2013, 02:17:23 PM
Is that linens? It's a really deep color.

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 18, 2013, 02:54:45 PM
Jeff--thanks for the cheese.

Boofer--no, the red is the olive oil with coloring from the paprika.
Title: Re: Little crop of Caerphilly
Post by: Boofer on September 19, 2013, 12:11:16 AM
Wow, it's almost like the effect you'd get if you were looking for a leak somewhere in that cheese. Hey, you found it! ;D Lots of oil and paprika....

-Boofer-
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 19, 2013, 03:30:32 AM
Wow, it's almost like the effect you'd get if you were looking for a leak somewhere in that cheese. Hey, you found it! ;D Lots of oil and paprika....
I wonder if shining a black light on it will make it glow, too.
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 25, 2013, 02:27:25 AM
I remembered the neglected one last week.  My nephew and I pulled it out.  It was very hard--despite my efforts to keep it in a higher humidity environment.  It smelled like rotten Cheetos, and looked like this:
[img width= height= alt=moldy cheese]https://scontent-a-ord.xx.fbcdn.net/hphotos-frc3/970358_400603400065106_398920049_n.jpg[/img]
We cut it open and found that it was very dry.
[img width= height= alt=dry, moldy cheese]https://scontent-a-ord.xx.fbcdn.net/hphotos-prn1/15993_400603406731772_230697318_n.jpg[/img]
The flavor was salty, and somewhat cheetoh or cheese curl like.  No one loved it, but it wasn't gross (my nephew remarks "surprisingly not gross"), either.  After sitting in the fridge a few days, it cut pretty cool.
[img width= height= alt=curly sliced cheese]https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1239856_400613943397385_387977989_n.jpg[/img]
I was most impressed that everyone in my family tried it.
Title: Re: Little crop of Caerphilly
Post by: JeffHamm on September 25, 2013, 05:12:41 AM
For a neglected cheese, suprisingly not gross is, I think, unsurprisingly cheese worthy! Especially combined with the bravery of the entire family being beyond question.

- Jeff
Title: Re: Little crop of Caerphilly
Post by: High Altitude on September 25, 2013, 04:45:50 PM
Bravo la famiglia!!  Looks like a super grating cheese to me  ;D.  Make some pizza this weekend and enjoy!

How many more "varieties" of those little ones do you have left to try?
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 25, 2013, 05:03:11 PM
I've still got the plain, sage, pepper corn, cocoa, and cinnamon left to try.  I'll cut into a number of them and make a little 4 piece variety pack for my nephew to take home to his parents when he leaves this weekend.  I'll report on how those turned out shortly after.
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 27, 2013, 12:32:54 AM
We opened up 4 of the 5 remaining (the plain one isn't that exciting to open so it will stay in the cave a while).  The two coated cheese, cocoa and cinnamon, had great texture, a good "cheese" flavor in the paste, and just a hint of cinnamon from the cinnamon one and almost no cocoa from the cocoa.
[img width= height= alt=coated cheeses]https://scontent-b-ord.xx.fbcdn.net/hphotos-prn2/1240285_401306653328114_1576390965_n.jpg[/img]
The peppercorn and sage both had really good flavor and were still a little bit rubbery.  I'm putting together a 4 variety pack for my nephew to take home with him this weekend.  I'll try to remember to snap a photo of the once it's bagged and post it, too.

Overall, my conclusion is that the cheeses that were not bagged had better texture and "cheese" flavor, but the bagged, mix-in cheeses had better overall flavor.  I would like to do this again, but combine mix-ins and not bag any of them, but coat them all in something.
Title: Re: Little crop of Caerphilly
Post by: High Altitude on September 27, 2013, 12:35:41 AM
Did you find that the coated ones didn't develop molds as easily?  Those look great, by the way  ;D!  Thanks for sharing...
Title: Re: Little crop of Caerphilly
Post by: mjr522 on September 27, 2013, 03:09:27 AM
Actually, the cocoa grew a lot of mold--I brushed it off (turning my brush dark brown in the process, I might add).  I didn't want mold on it.

Here's the variety pack. I'd like to do something like this for Christmas gifts (not this year, though; too much going on).  Next time I'll alternate the coated and uncoated ones for a little more contrast instead of having them right next to each other.

[img width= height= alt=quarters of 4 different cheeses placed together to make a single wheel]https://scontent-b-ord.xx.fbcdn.net/hphotos-prn2/1377258_401343129991133_1142970547_n.jpg[/img]
Title: Re: Little crop of Caerphilly
Post by: flac on October 01, 2013, 03:13:35 AM
Looks great! Those would make wonderful gifts - very unique!

And thanks for the interesting writeup on your experiment.