Teacher's Convention Project with the Boy or Our First Caerphilly

[darius]

Oh, I intend to try it 3 weeks from the make, salty or not!

Somewhere I read the PID I just ordered is better (and maybe cheaper?) than the Johnson Controls' unit. Mine was $33.50 USD. I got the recommendation here https://cheeseforum.org/forum/index.php/topic,5951.0.html  . Not sure the JC bit was from that thread, or from a meat/sausage forum I read...

Assuming I like it and it functions well, I'll eventually get 2 more when I have funds. That will give me one for a cheese cave, one for a fermenting chamber for cured meats, and one for a meat aging cave.

I just heard the weatherman say our rain will change to snow tomorrow afternoon.

[pliezar (Ian)]

I am not very good at wiring(by not very good I mean I have never done it before) so I don't know if a PID is the way to go for me. I saw that they have a digital version of the control I will have to look at.

My Caerphilly is drying nicely, and I have a great spot in my kitchen that has good air flow and is just warm enough for it.  I figure in a day or two is should be good to put in the igloo. 

Did you get the Snow?  If not want some of mine?  Anyone?

Ian

[darius]

Got my share of spring sleet then snow today, but thanks for the offer!

[JeffHamm]

I moved mine into the cave a few days ago.  I've just been sprinkling a bit of salt on the upper surface, this sits for 12 hours or so, then I rub that in (it draws out a bit of moisture and creates its own brine).  Then I flip and do the same on the other side.  I've done that for 2 days now, and I think I'll give it a few days rest to see how things go.  It's looking good so far.  Just a couple weeks to go!

Darius, you know, the first one may end up ok.  I salted then brined my first one in a saturated solution, so it was probably a bit over done.  Just don't use a brine on it when aging.  If you get any mold, use a clean stiff bristle toothbrush on it, and then do a vinegar wipe.  At least you won't be adding more to it.

- Jeff

[darius]

Thanks, Jeff.

My 2nd one, just out of the press this morning, had very little salt added, and will go into a brine shortly.

[JeffHamm]

Excellent!  Will be an interesting comparison test!

- Jeff

[pliezar (Ian)]

OK I cheated a little, tomorrow would have been 3 weeks exactly (going by my recipe it should have been "ready"), but I am away supervising an exam this weekend and wont have time and darn it, my son asked if we could open it early so we did.

We must have been doing something right as my recipe said that there should be a grey white mold on it and there was so yay us.  I forgot to weigh it, but I took some measurements (well rough ones)  and it was about 6 cm (2.4 inches) tall and 13 cm( 5.1 inches) across.  The in the pictures you can note some mechanical holes, I still need to work on the pressing, but we are happy with it.  The Pate is creamy near the rind, but firm and a bit crumbly towards the centre.  I certainly can taste the salt which is strong but not overpowering, I wonder if that would mellow with age? We quartered on of the halves and then vacuum sealed the other 3/4s and put back into the igloo to continue ripening.

I think this would go nice with a dark or maybe even a cream ale (not for the boy he is more of a V8 splash kind of kid.)

This is defiantly a do again.

Oh even though it looks like his nose is touching the cheese it is not.  Just saying 

[JeffHamm]

That looks really good!  I get the same mechanical openings, and I see on the website where I first saw this cheese he has them as well.  I had some of mine yesterday, and it's improving as it approaches week 4.  I might try and age a wedge for a couple months, or I might make a whole to age longer. 

Anyway, well done to you and your son. 

- Jeff

[darius]

Ian, that looks wonderful! I hope mine looks half as good...

[pliezar (Ian)]

I pulled 1/4 out of the vacuum sealed bag the other day and really had to pry it off the rest of the wheel.  It had started to knit back onto the other half, it was interesting.  The flavour has mellowed a bit but it is still really tasty. I am saving the last half for when my mother comes up for her visit in a few weeks.

[JeffHamm]

Hi Ian,

So the latest test was around 5 weeks then.  I still have 1/4 of my first wheel, and about 1/3 of my 2nd.  Will probably open the 1/4 this weekend when friends come over (it's waxed).  I'm really enjoying the 2nd one quite a bit, and have also noticed the flavour is getting milder and smoother as it ages. 

- Jeff