Made a Caerphilly for the first time in years. Started Jan 18th, cut it open after 5 weeks.
Series of short videos showing some of the process. Full video will follow.
https://youtu.be/6_W9iWpIbds Stirring the curd
https://youtu.be/8kSnnrj93uE Wheel out of the brine
https://youtu.be/LgH5Ju588Wo Air drying
https://youtu.be/5lY5tIAnvd4 Cheese cave
https://youtu.be/QrM9Oj2InCA Mead washing the rind
https://youtu.be/6klIrM4bOEo Opening & tasting
Make notes
Caerphilly Jan 18, 2023
8:45 filled container with 20L of 3.25% milk
Warming to room temp, stirred
9:30 stirring
pH 6.45
temp: 9.3C
10:20 stirring
pH 6.40
temp 15.5C
10:50 added 1 tsp CaCl, added 5/8 tsp Meso Arom B
pH 6.40
temp 18.1C
11:15 stirring
pH 6.40
temp 20.7C
11:45 stirring
pH 6.4
temp 24.0C
12:00 stirring
pH 6.40
temp 29.1C
12:15 stirring, started 30 min ripen @ 30C
pH 6.4
temp 30.4C
12:45 added 7ml 300 IMCU rennet, started timer
temp 31.6C
12:48 13min floc. 3x multiplier, timer set for 39 mins
temp 32.8C
13:45 cut curd, stirred gently, raising temp to 35C
temp 31.9C
14:00 stirred curd gently. Every 5 minutes.
temp 34.2C
14:15 drained whey, ladled curd in mesh cloth, hung for 15 min
temp 33.9C
14:50, in mold, clothed, under press @ 1Kg
15:15 out of press, milled and repackaged, in @ 1Kg
15:50 out of press, clothed back in @ 5kg
16:25 out of press, clothed, back in @ 5kg
17:00 out of press, flipped, clothed, back in @ 10kg
18:10 out of press, flipped, clothed, back in @ 10kg
19:15 out of press, flipped, put in naked @ 30kg
weight: 2.636kg
Jan 19, 2023
5:00 Removed from press, flipped, put back in @ 30kg
started brine. 500g kosher salt, 2L water, boiled and let cool.
brine time weight (lbs) x wheel height (inches)
9:30 removed from press, put into 24% brine. Time calc 17.1hrs
weight: 2.566
21:00 flipped in brine, didn’t get home on time
Jan 20, 2023
1:15 removed from brine, placed on rack for air drying in fridge 54F
weight: 2.493kg
6:10 flipped, salted
17:35 flipped, salted
Jan 21, 2023
5:40 flipped, salted lightly
18:10 flipped, salted lightly
Jan 22, 2023
6:40 flipped, salted lightly, surface looks dry, no moisture or shiny spots with a sheen.
17:15 flipped, very light salt.
Jan 23, 2023
7:05 flipped, salted
weight: 2.469kg
Jan 24, 2023
6:35 flipped, salted
Jan 25, 2023
9:25 flipped, salted
Jan 26, 2023
Moved to mini fridge cave, humidity ranges from 70-88%, will monitor until main cheese cave is running.
Jan 29, 2023
Noticed spot of green mold. Brine wash.
Jan 30, 2023
Put in main cave,
temp: 55F
humidity: 75-78%
Jan 31, 2023
Brine wash.
Flipped.
Feb 1-6, 2023
Brine wash.
Flipped.
Feb 7, 2023
Mead wash.
Flipped.
Feb 8, 2023
Mead wash.
Flipped.
Feb 9th, 2023
Mead wash.
Flipped.
Feb 9th, 2023
Mead wash.
Flipped.
Feb 13th, 2023
Mead wash.
Flipped.
Feb 18th, 2023
Mold scrub.
Mead wash.
Flipped.
Feb 23rd, 2023
Cut.
Internal mechanical holes from the poor knit. Some surface mold in crevices, one wee internal vein. Excellent saltiness, dairy and buttermilk notes, crumbly, dry for a Caerphilly, bit of the sour tang.
One of the better Caerphillies I’ve made to date. Lower score due to the poor knit.
7.5/10
