H-K-J's 1st Caerphilly

[JeffHamm]

That's a nice looking caerphilly.  A cheese to you.  I tend to eat mine at 3 weeks, as caerphilly was always sold as a young cheese so that's on form for it, though if you age it it will age well too.

- Jeff

[H-K-J]

I have been flipping this for five days now, the rind is just slightly clammy not really dry,
the room I've had it in is about 65ish degrees,
should I be placing it in the cool box which is 50 to 55 degrees for the next couple of weeks?
I will cut this the weekend before christmas

[JeffHamm]

Hi H-K-J,

Yes, sounds ready for the cave.  It may pick up some wild geo, which is fine.  I will brush it back, but I don't brine wash it away.  Should be ideal around Christmas. 

- Jeff

[bbracken677]

I am going to make a Caerphilly tomorrow, specifically for Christmas!!  muahaha 

Thanks for the inspiration, guys!

[H-K-J]

Thanks Jeff it will go spelunking tuh day
Should it or can I vacuum bag it so no little nasty's get at it? 

I am going to make a Caerphilly tomorrow, specifically for Christmas!!  muahaha 

Thanks for the inspiration, guys!

I am sure we will all be watching

[Tiarella]

Here's some cheese porn, ehem erotica,
The temps went well as did the timing, I wish some of the pix turned out better it's just sort of hard to do both at the same time

Ooooh, I like that you used the term erotica since this truly a more honoring pictoral form!   . I really am Impressed by you guys who take photos of your make WHILE you make it!!!   I can barely keep everything happening without taking photos!  And how did you get the photos that clearly have both your hands in the photo??  is that magic, your wife (she's probably magic anyway!), a timer, or remote control camera??  looking good!!  I just posted my Caerphilly #7 make on this board.  of course I ended up putting leaves on it.  oh, and my Valencay #3 make got photos added too.  The PC fuzzis starting to grow around the leaves on both some traditional pyramid shapes and some cute little mini Valencay style versions that will be packaged in brandy soaked bit leaves later.  I love getting inventive!

[H-K-J]

Hi! T,

is that magic, your wife (she's probably magic anyway!), a timer, or remote control camera??

I tend to make cheese when the wife has something else to do (AKA) bingo/shopping and she likes it that way
and I don't like anyone in my itty-bitty kitchen looking over my shoulder and trying to second guess me
My camera and I have been friends since I was in grade school (let's not go there) I use the timer, set it up to take 4 or 5 Pix's
one minute after the button is pushed
I love my 35mm but the digital is easier to use when I'm busy

[H-K-J]

Had to cut it up  and get it packaged to ship off to friends and relatives.
this is nice and creamy very tasty after letting it warm up it was even better, we snacked on it, My Wife loved it
I only sent out half of it and vacuum bagged the other half, will let that part age for a week or two more just to see what changes this will bring on.
I will be making this again in the near future, I can tell it will be one of our favorite home made cheese

[JeffHamm]

Hi H-K-J,

That is a nice look caerphilly, a cheese to you.  It's one of my favorites as well.  Merry Christmas and Happy New Year to you and yours.

- Jeff

[Al Lewis]

Moist enough to cling to the knife blade.  I'd say that's as close to perfect as you can get.

[Boofer]

Kudos, H-K-J! Good looking cheese. A cheese to you for creamy success...and for your pyramid-stacking skills!

What's next?

Merry Christmas!

-Boofer-

[H-K-J]

Merry Christmas to you all thanks for the kind word and cheeses 

[H-K-J]

The wife made a cordon blue sand tonight and instead of a Swiss she used the Caerphilly and ohmy MMMmmmMMmmmMM!!!!!  
we cut some of the FH cheddar not to happy with that

[Al Lewis]

Sounds delicious!!

[AndreasMergner]

Sounds great!  Could have used this on my patty melt that my wife made for me last night. I won't tell you what "cheese" she used. :/