Large Vat Caerphilly

[JeffHamm]

A cheese to you for a great looking caerphilly!  The taste sounds spot on as well.  Nicely done.

[Kern]

Thanks for the cheese, Jeff.  Took a little wedge of my Caerphilly on vacation to the coast here in Washington State where the temps are only about 28C (84F to you locals).  Nothing like sitting in a chair, watching the surf and chomping down cheese and crackers while a fresh salmon cooks on the grill!   

[WisconsinDan]

Just curious if you eat the rind on a cheese like this? I recently made a Caerphilly as well, without the mycodore, and am under the impression it would not be a terrible idea to simply let the rind run wild while patting the molds down a bit. I am asking not so much if the rind would be tasty, but more if it would be safe or if I should maybe consider cutting the rind off of any pieces before eating them?

[Kern]

Being of the mind that discretion is the better part of valor, I chose not to eat it.  It was kind of hard and stiff anyway.

[John@PC]

Being of the mind that discretion is the better part of valor, I chose not to eat it.  It was kind of hard and stiff anyway.

Or you can say being of the mind that the rind can be un-kind you chose to find one more refined (like maybe a Stilton ) Hope the mobile vacation was a good one Kern.

[awakephd]

Ouch. I didn't know so many things rhymed with rind. Or semi-rhymed, if you're in a bind. But having thus whined, I'll cease to opine, lest in work I fall behind.