Caephilly again - cheese # 98

[scasnerkay]

I cannot believe I have added rennet to milk 98 times! I think quite a few of them have been caerphilly! This is such a comfortable cheese for me to make - usually pretty predictable, but also quite tasty. I came home with 2 gallons of fresh Jersey milk from my favorite cow, hoping to call a cheesy friend who might want to take the milk off my hands, because I actually did not feel like making cheese - I have a cold, and just wanted to nap. He was not available, but fortunately this one has a 90 minute ripening!! Funny how tiny it seemed after working with more like 4 gallons.
Spread sheet for the make is after the picture.

[Danbo]

Looks smooth and great! :-)

[OzzieCheese]

And I bet you forgot your cold - at least a little - while you were making it !.

Very Nice..

--Mal

[awakephd]

Hey -- even a small cheese is nothing to sneeze at.

[Penny C. Liam]

Thanks for sharing.  Which starter did you use?

[scasnerkay]

Hi Penny, I used Kazu. Previously I did a test comparing 2 caerphilly makes, with a culture change the only variable (as close as I could anyway). At that time I preferred the 4001 to the FD as a starter. The last few times with Caerphilly I have used Kazu instead of 4001 just because that is what I have on hand. And I like it even more than I recall liking the 4001. I would have to do side by side comparison though to really know.  Hmmm...