Caerphilly

[colby]

This is my Caerphilly after brining.
Made with homogenised and pasteurised milk.

I used this recipe scaled up to 12 litres milk.
Cheese was not cheddared.

https://youtu.be/P_2fdeHP4bo

[colby]

The caerphilly has been drying in the cheese cave for 4 days.
It has a nice skin on it and the start of a bit of mold.
I gave it a good wipe with a salt solution, 2 tsp salt in a 1/4 cup water.

After vacuum packing it will go back into the cheese cave for 4 weeks @ 13C. 

[mikekchar]

AC4U! (A cheese for you -- thumbs up :-) )  It looks great!

[colby]

Thank you for the cheese mikekchar. 

It's been aging for 4 weeks @ 13°C in my cheese cave. Time to do a taste test.

Cheese was firm and dense and needed a bit of pressure to cut.
It was nice and crumbly with a slight buttery after taste. No acid or sour taste. Very clean with just the right amount of salt.
This is a winner, but I'll have to work on the texture on the next batch though.