2nd Caerphilly Chived

[Rizzo]

Thanks Jeff. I would like to try to keep one half, and eat the other (as has already started lol). The Lancashire, by the way, which was made a week later, appears to be doing fine.

[JeffHamm]

You should be able to keep it.  Hmm, maybe try warming the cut surface and smoothing it with a knife?  Just something to keep mould from getting inside.

I think you'll like the Lancashire when it's ready.  It usually peaks around 3 months, so anytime after 2 months is good for cutting it (as you can save some for the 3 month mark, etc).

- Jeff