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Title: First attempt at Caerphilly
Post by: Kjeffus on April 22, 2019, 01:05:08 AM

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First time posting. This is my first attempt at a Caerphilly style cheese. I used the recipe in Gianaclis Caldwell's book "Mastering Artisan Cheesemaking". I have aged it for about 2 months. I'm pretty happy with it I just cut into it tonight and it has a nice nutty flavor with a sharp finish. Excited to keep trying more!

Title: Re: First attempt at Caerphilly
Post by: Andrew Marshallsay on April 22, 2019, 03:10:23 AM

What a lovely cheese! How did you treat the rind?
Congratulations and a cheese for you.
Good luck with your future cheesy adventures. That is a really good start.

Title: Re: First attempt at Caerphilly
Post by: mikekchar on April 22, 2019, 09:32:48 AM

Yes, another cheese for you!

Title: Re: First attempt at Caerphilly
Post by: Kjeffus on April 22, 2019, 09:40:23 AM

Thanks! I kept it at 45-50 degrees and pretty high humidity around 90% most of the time aging. I had a few blue molds come up but I was able to keep most at bay just wiping down the rind.

Title: Re: First attempt at Caerphilly
Post by: cheesehead94 on April 22, 2019, 01:39:24 PM

A big cheese for you! That looks outstanding

Title: Re: First attempt at Caerphilly
Post by: awakephd on April 22, 2019, 02:25:40 PM

Great work! Another cheese for you!

Title: Re: First attempt at Caerphilly
Post by: mikekchar on June 19, 2019, 12:42:47 AM

I think this will be my next cheese! I'm glad you mentioned that the recipe is in Caldwell's book because for some reason I thought she didn't have a Caerphilly recipe there.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Other => Topic started by: Kjeffus on April 22, 2019, 01:05:08 AM