First natural rind Caerphilly

[scasnerkay]

I had a guest over, and no homemade cheese open, so I decided to cut into this one! This is the first cheese I have opened since using the Avantco food warmer set up, and the first larger format (4 gallons) caerphilly I have made. It is also the first time I have had a cheese form a multicolor natural rind! It was scary! My prior cave was too dry, and if I let a cheese go natural it would crack. So even though it was only 5 weeks old, curiosity got the better of me.
Well, I am happy! I trimmed the rind off, and the flavor seemed very true to style. Moist, and pliable, yet crumbly. Salty and a bit tart. Tomorrow I will check how it melts, but it was nice to share a bit!
For make notes, check the spread sheet after the last picture.

[JeffHamm]

Very nice caerphilly!  A cheese to you.  Caerphilly is supposed to develop a wild geo rind, so yours looks very good.  Sounds like the taste is right too.  Well done.

[H-K-J]

Great Caerphilly  I'm pretty sure I can smell this
AC4U

[Al Lewis]

Looks like you made just what you wanted. I'm curious as to the diameter of the mold you used as the height/width ratio seems perfect.  A cheese to you for a great cheese.

[scasnerkay]

The form I have been using is from Artisan Geek:  http://artisangeek.com/caciotta-mould-multipurpose/
It is about 6.5 inches at the top, tapering to 6 inches. I got two of them and use the top as a follower. But it will not work with less than about 3.5# of curd. I like the form though, especially when pressing without the cloth at the end.

[Al Lewis]

The form I have been using is from Artisan Geek:  http://artisangeek.com/caciotta-mould-multipurpose/
It is about 6.5 inches at the top, tapering to 6 inches. I got two of them and use the top as a follower. But it will not work with less than about 3.5# of curd. I like the form though, especially when pressing without the cloth at the end.

Thanks, just ordered two. 

[Boofer]

The form I have been using is from Artisan Geek:  http://artisangeek.com/caciotta-mould-multipurpose/
It is about 6.5 inches at the top, tapering to 6 inches. I got two of them and use the top as a follower. But it will not work with less than about 3.5# of curd. I like the form though, especially when pressing without the cloth at the end.

Thanks, just ordered two. 

That's my favorite mould. I press with a second one as a follower, reinforcing it with a Reblochon lid against the pressing force. Love the microperf.

-Boofer-

[amiriliano]

Beauty!
AC4U ;