So I have all these chilies that I have either grown or people have given me, and I was thinking what could I do with them. I was in the mood to make a Caerphilly (my son calls it a Car-Fiddely) so I thought I would improvise. My son and wife really loved the last couple of Caerphilly that I had made, so I figured I would have to be creative as they do not like chillies. I decided to make a half chilli and "regular". I used one Habanero, one Jalapeno, and two Hungarian Wax Chillies (one red and one green). I used the same method I used before, I combination of 200 cheeses and Greening of Gavin. As I was milling the curd, I divided it half and added the chillies to one bowl and left the other half alone. I used a section of plastic draining mat to divide the mold and pack in the curd on their respective sides. Then I pulled out the divider and pressed the cheese.
I am sure that some of the chilli flavour will migrate over, but I am willing to risk it, I think if this works I may have to make some more. I will know in about a month or so.
Here are some pictures, I had some issues with the cheesecloth sticking that is the only issue I think I can see...oh and there is a bit of a slant on one side.
Very creative! Nice. How much milk did you use, and what's the dimensions of the final cheese (diameter, height, and weight)? It looks much taller than any of my makes. I like the overall look though. Curious to hear how it turns out.
- Jeff
Thanks Jeff,
It is 10cm high by 15cm in Diameter, and weighs a little over 4lbs. It will probably go down quite a bit, as I am getting a lot of moisture coming out of it.
I am interested to see the results too.
Is that a 14 L make then?
- Jeff
Yes 14 L of Dairyland 3.25% P/H milk. The chillies added up to about 1 tbsp. I wish I could get better milk but such is life when dealing with Dairy regulations.
So after 1 week of air drying it is finally in the cave. I weighed it before it went in to the cave, and in the week it was drying it went down to 3.5 Lbs. It has a nice solid rind developing on it, this is better than the last one I made. I was surprised at how long it took to dry this time, I think it could do with my pressing, I used my press I got for Christmas last year (pressure is managed with a screw), and not with the other system I use with my weights (I actually have been using them for their original purpose...exercise). I will try and get a picture of it posted too.
Hi Ian,
Lost only a little over 1/2 a pound then. Not too bad. Should be quite tasty in a couple weeks. I'm all out of caerphilly at the moment and no room in my cave to put one right now. A shame, as I really quite like it. Will make more I'm sure.
- Jeff
Well, have you tried it yet? How's it holding up?
- Jeff
Hi Jeff,
I have not tried it yet, my friend gets back from Afghanistan on 22 Nov, so I am waiting until he is back to try it. He hasn't tried one of my cheeses yet so he is looking forward to this and I said I would wait. The suspense is killing me. It is now down to 3 lbs, I am actually quite happy with this. The rind is pretty solid, and it looks like a bit of linens have come to visit. I tried not to do to much with this one. It had some blue on it a few times, but I waited until it covered the top before knocking it back. Here are some pictures I took tonight.
Cheers,
Ian
Will wait until then then. It looks really good though. I'm currently out of caerphilly, but no room in the cave to age another one just yet. :( Must eat more cheese! :)
- Jeff
I have room in the cave for one more cheese, so I am thinking of making another Caerphilly this weekend. We have a Christmas Pot-luck at work so it should be ready by then. My problem is that I think I am eating too much cheese, which is why I am working with a personal trainer twice a week.
Well I never did get the other Caerphilly made, but I did get to share this one with my friend when he got back. I have yet to hear back, but I figure time with his wife after being away for 6 months was more important than my cheese ego, but not by much >:D. I have to say that I was not too impressed by the chillies, it only gave little bursts of heat when you try the cheese. The side without chilies was much better. just the right amount of "tang" for the flavour. I did find that it was a bit on the crumbly side, but still creamy. I am thinking that next time I might do what Dave did with his and use a 4x floc to try to get it a bit moister. Here are some pictures
Hi Ian,
That looks fantastic though. A shame the chillies didn't pan out the way you hoped, but the cheese itself looks perfect. Caerphilly is, as I understand it, a crumbly cheese so I think what you've got is bang on right for the texture. However, that being said, following Dave's idea nd making a moister version by increaseing the floc multiplier sounds like it works really well and the flavour is not changed. So, follow your preference; to state the obvious.
Well done.
- Jeff
Thanks Jeff,
I did like the flavour, but just not as much as the plain half. I am still trying to find time to make another one. I will have some company coming in the new year so I think during my time off I might try to make one. This time no chilies. I am curious to see how the higher floc time would effect melting and I do hope it does not change the taste too much.
Ian
Hi,
Yah, I find I prefer cheese without things added. I made sage wensleydale once, and though it was ok, I think I would have preferred it without the herbs.
I've got a caerphilly that will be 3 weeks on Dec 25th. It's got a slight contamination of b.linens from my recent butterkase adaptation (which probably makes it more like Esrom than butterkase really). I pressed this caerphilly much more than my previous makes, so I'm hoping I get a nice closed texture like you have. Fingers crossed.
- Jeff