With great excitement, I broke into my first cave-aged (3 weeks) cheese yesterday evening.
There were a few problems with the make; I under-pressed, which resulted in the holes, and I found maintaining the temperature at 32°C difficult, so it fluctuated between 30 and 34°C.
I am however very pleased, as I have an edible, and tasty, cheese!
I have another (two week old) Caerphilly in the cave at the moment, and I sorted the above-mentioned problems out for that make, so I am excited about trying that in a week or so (unless I leave it to age a little longer...??)...
Anyway, I have learnt a great deal from my short time on this forum, and wanted to thank you all for the information you have shared.
PS. I am making a raw goat's milk version of the Caerphilly this weekend.
Looks great!
I have a Caerphilly in my cave right now. it needs a week or two more I think.
I hope that mine turns out as good as yours...
:-) Danbo
Nice looking cheese -- looks tasty!
What cultures did you use? If an aroma culture, you may get some small holes regardless.
Congratulations on your more than normal looking Caerphilly,
I say that as most of my Caerphilly turn out to look just like this(and most of them I have seen on the forum)
Let me be the first to give you a cheese for a job well done (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Cheers!
I used four ice cubes of a general purpose mesophilic, which contains Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp.lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris.
The diacetylactis will produce CO2 and small holes, so your press may be fine. It will be interesting to see whether your second one (which it sounds like you pressed more) will also have small holes. In any case, as long as the taste is good, who cares? :)
That looks very good! Well done.
- Jeff
Thanks for the information regarding the diacetylactis. I will let you know whether any small holes appear in the next Caerphilly, as I used the same cultures, but pressed better...
Hi,
I am thinking about aging my second Caerphilly until Christmas, which would make it two months old.
I am aware that some people wax their cheese when they age it out for a longer period of time. Is this so the cheese does not lose any additional moisture (dry-up), or is there another reason (stylistic, tradition of that cheese, easy maintenance)? Or a combination of these things.
Also, I bought 12 litres of raw goat's milk at the weekend, but was unable to find the time to make the goat Caerphilly I had intended to, so I froze the milk. Does freezing have any detrimental effects to raw milk? I assume that it will be fine, considering that starters are often freeze dried.
Many thanks