Caerphilly Reveal

[bansidhe]

I opened up a 3 week old Caerphilly made using "gently" pasteurized whole milk and Gavin Webber's make.
It looks like the pictures I have seen.  It's creamy in texture..maybe a "little" crumbly but not really.
It's a little sour.. it has a slight bitter after taste and it has slight note of peaches.  Yeah, peaches.
It's not nearly as salty as I expected it to be. In fact, I would not call it salty at all. 

I wasn't sure if I liked it but after I let cheese get a little warmer.. I FOUND it growing on me.  It's a little sour, creamy.  As it melts in my mouth it tastes milky and the bitterness is gone.

I have another one aging in which I used raw milk.. I'll see how that one turns out.

[Bantams]

Lack of salt will cause bitterness.  Correct salt levels with also help halt the acidification. 

[bansidhe]

Interesting.. this cheese had what I thought was a LOT of salt.    The make had one adding salt to the top, pressing, adding more salt pressing, etc etc.  Not to mention salt added to the curds.  Well, I have a second one I made that I will try in a week or two.  We'll see if they taste roughly the same.

[Bantams]

Your curds may have had a lot of whey at the salting stage, effectively washing away all that salt. 

[bansidhe]

Could be.  I will say at room temperature it's really good.  I do have to find a real caerphilly...  so I can compare