3rd Caerphilly

[JeffHamm]

That's looking very good Flound.

- Jeff

[Spoons]

Nice looking wheel, Flound! You got the hang of it real quick!

[Flound]

That's looking very good Flound.

- Jeff

Nice looking wheel, Flound! You got the hang of it real quick!

Gentlemen, never underestimate the motivation of a fat man when it comes to food production.

A process, in my experience, followed immediately by consumption.

[Spoons]

Gentlemen, never underestimate the motivation of a fat man when it comes to food production.

A process, in my experience, followed immediately by consumption.

I want to drive all the way to Nova Scotia just to give you a High Five for that comment! lol!  ;D

[Flound]

So, I cut into it. :)

Me like.

Much more noticeable rind, edible but not the best. The paste had a nice crumble. A shade saltier that the first, but smoother taste, less tang and a hint of cream. Still had good acidity but the part that struck me was a nutty flavour - not strong, just a hint.

[JeffHamm]

Sounds pretty good.  I'm not a big fan of the wild rinds myself.  While I like the influence they have on the rest of the cheese, I tend to remove them and toss them.  If I had pigs, they would be happy!  The "tang" that caerphilly has when young does fade as you age it out, so it will take on new flavours as you wait.  While I'm aging my latest one, I generally see caerphilly as my quick cheese since I like the young version, and concentrate on other cheddar types for longer aging.  Perhaps that could be a mistake?  Anyway, glad to hear it is tasty.  A cheese to you!

- Jeff

[H-K-J]

A very nice looking Caerphilly Flound 8)
I do like mine aged 8 weeks or more, I have ate them at 3, (as Jeff has) I have made this my mainstay.
My wife loves this, yet alas, our blues, MMMMMmmmmmmmMmmmMMMm
AC2U, nice Caerphilly ;D

[Flound]

I split the difference on this one. Just a smidge over 5 weeks.

Fyi, I have another in the press as we speak. The aforementioned Caerphilly for Rum deal. Woot! My first order - lol.