Made 3/11/15. Trying to make some younger cheeses both to satisfy my craving and free up my caving.
2 gallons whole H/P milk
1/8 tsp. Aroma B
>1/8 tsp. MA 4001
1 drop annatto
1/2 tsp. rennet
1/2 tsp. CaCl2
4 tsp. kosher salt
9:09 Added cultures and annatto to 86º milk
10:15 Added CaCl and rennet. Floc 19 minutes, 3x modifier. (57 minutes)
11:12 Cut curds to 1/2 inch, sit for 15
11:27 Stir for 15
11:42 Heat to 93ºF, stirring
11:51 Reached 93º, stir for 1 hour
12:02 Accidentally left it on and hit 96º
12:51 Start to drain
Milled, stacked, pH dropped fast to 5.3 or so, salted with 1 tsp. of salt in curds.
Pressed with 20-50 lb., rubbed 1 tbsp. on outside in two installments.
Went out of town so cracks were exaggerated and a bit of mold came on the bottom.
Plan to crack at 3-4 weeks.
A Caerphilly won't let you down... Nice work!
So yeah. Opened this at 3 weeks. I noticed the fact that I let the acidity get too low, as the cheese had a little bit of bitter flavor, but the good taste definitely outweighed the bad. This is a keeper. :)
Oh and it's my turn to get you guys to drool, even if I don't have bacon or tritip.
There had been a little airhole, and there was that little bit of mold. The linens had made a sort of softish squelch on that side as well, and I scraped it off.
I'd describe the flavor as strong aged taste at first, with hints of butter and bitter, and then dissolving into slightly sour yumminess.
A cheese to you for a nice looking caerphilly. It is a very forgiving cheese, and surprisingly good for such a young pressed cheese. I highly recommend playing around with the various protocols you can find here on the forums. I've tried most of them, and they all produce good results quickly, so it's a matter of keying in on the one that suits your situation best. Nicely done.
Nice work! :-) A cheese for you.
Nice job Stinky! I really like your loaf mould too!
AC4U :)
Quote from: Spoons on April 01, 2015, 10:45:01 PM
Nice job Stinky! I really like your loaf mould too!
AC4U :)
Thanks guys!
I do them that shape because they fit in small ripening boxes.
@Stinky... oh Well done !. That looks amazing and the bread as well. two Cheeses if I could. Caerphilly is a family staple and where store bought used to be - it has been replaced with the wonderful creamy slightly tangy just salty Caerphilly. Well done.
-- Mal
Very appealing! AC4U!!
Thanks guys! I'm going to be making this more often now. ^-^