I was to impatient, that I tried to make my first Caerphilly even if I don't have any aging 'cave'.
Other thing - I have no idea if I'm doing right, if my cheese (?) turns out to be expected.
One I know for sure - the cheesemaking world has another one hooked :)
Any comments / critics are welcomed.
They look good! It's hard to give any tips without more details on your make procedure. The key will be to keep it cool and moist over the next 3 weeks (i.e. 10 C and 85% humidity).
- Jeff
well... its hard to get required 10*C :( as I don't have my 'cave' yet.
They are aging simply in guest bedroom, heating turned off and humidifier next to the shelf. RH is more / less ok, but temps sometimes jumping form 10 to 14 :(
You can use a camping cooler and some ice to keep the temperature in check. I did that for the first bit. Your Caerphilly looks nice but the way
Hi Vina,
I think 10-14 is ok. If you can get a chilly bin (camp cooler/ice box), I used one for a while and it works fine. I just put milk jugs with water in the freezer to make jugs of ice. These then went into the cooler in the morning and evening (so your freezer will forever have 3 or 4 litres of water taking up space). Use a thermometer to monitor your temps. Also, make sure your cheese is sitting up on something as there will be lots of condensation collect in the bottom of the bin. You'll need to wipe that down every so often.
This will do you until you get a cave.
I agree with Ian, your caerphillies look great. Well done.
- Jeff
Thanks!
I have new question again :)
As I have no idea how cheese should behave during aging process that strange acidic smell makes me cautious.
My wheels smell acidic like mature sour milk. Is that OK and I can go ahead and wait for another 2 weeks?
:) and I feel I don't have patience to wait.. what's if I 'open' one of them before aging is done?
Hi,
The acidic smell is ok. Caerphilly, when young, has an acidic tang to it. This mellows as it ages. Note, however, this shouldn't taste "off" or "bad". From my reading of older books and things, caerphilly often went to market after 2 weeks, so you could open it at 2 weeks. Since you havea number of wheels, it wouldn't hurt to try one. You can let the others age longer and find the time you like it best.
- Jeff
Thanks, Jeff,
I'll try to open it tomorrow morning and let you know results.
... this is how my cheese turned out. I'm not sure if it looks / tastes / smells like Caerphilly. It's a bit tangy, mid dry. Melts perfectly and still has that sour cottage cheese smell.
That is a very nice looking cheese and a fine presentation.
That is a very fine looking caerphilly! The rind has nicely coloured up, and is clean looking. The intererior has mechanical openings, which I get all the time, and one would really need a press and moving up towards 10 PSI to eliminate them I suspect. They don't affect the flavour since they're not gass formed "eyes". The description, dry, tangy, etc, sounds right too. Might even be a bit salty, which would not be wrong. It seems to me this has turned out very well. I would try and open one a week and write a brief tasting description to track how it develops over time.
Congratulations, and a cheese to your success!
- Jeff
Thank you!
It's really encouraging when you hear that first cheese turns out well :)
Those cheeses look beautiful! My experience with Caerphilly is that it mellows from a cream cheese flavor to a Cheddar flavor as it ages, and the texture gets less crumbly and more easy to slice. The ones I make seem to peak at six weeks.
On Sunday we opened another wheel of Caerphilly form the same batch. (4 weeks)
It still had that sour cottage cheese taste. And I feel it is a bit crumbly.
Now I'm wondering - what to do next? Leave them in my 'cave' (Temp +12*C (53F) and RH 75-80%) for further aging? Wrap in some plastic and put in fridge?
I just don't want them drying out. Any suggestions?
Thanks in advance!
Hi Vina,
Caerphilly, when young, does have a sour tang to it so the taste sounds right for 4 weeks. Also, it can be crumbly, so to me it sounds like it's turned out properly. If you want to age it out to mellow the sourness, then keep them in your cave. Turn them at least once a day. If mould develops, brush with a stiff brush (I use a nail brush) and wipe with a brine and vinegar solution. The rind will help keep the moisture in. If you can raise your cave's humidity to 80-85 it should prevent them from drying out.
- Jeff
Thanks, Jeff!
Yes, I hope I can rise the humidity.
Well, if 4 weeks is young Caerphilly, when we can call it mature?
Love that yours turned out so well... But, can you explain what you did in the brine? The make i used said nothing about that... just curious, as mine is already made and drying in the cave!
Hi,
I tend to eat it young, meaning cutting it at 3 to 4 weeks. The longest I've aged one is 3 months. I don't think it's intended for long aging, so probably 2 months would be "mature"? Six weeks probably teenager? ;)
- Jeff
Your Caerphilly looks beautiful! How much do your wheels weigh?
I've waxed Caerphilly and then aged for 3 months. They are best when first opened, tasting like a young cheddar. They seem to dry and the flavor fades if not eaten quickly though.
right, so i wont age mine all that long then i suppose!
Hi Crystal,
There are a few variations on caerphilly, some include salting the curds (the one I tend to use) and some brine after pressing (as in this thread's make). The first time I made caerphilly I got confused and salted the curd and brined it! It was, not too surprising, very salty and very mould free :)
- Jeff
The double brining made me smile! Traditionally, Caerphilly is very salty, though modern varieties are less so. The reason often given is that coal miners in the valleys sweated a lot when working underground and needed the quick replacement of salt the cheese provided.
Crystal,
as Jeff already answered, I didn't salt curds directly, but kept my wheels in brine for 24 h.
Quote from: Cloversmilker on January 24, 2012, 04:13:01 AM
Your Caerphilly looks beautiful! How much do your wheels weigh?
Thanks! I made 5 small wheels, about 500 - 600 grams
These look great! I think I'll put some on my to-do list. How does the flavor compare to say... A lancashire? Anyone know?
Quote from: mightyjesse on January 24, 2012, 04:46:40 PM
These look great! I think I'll put some on my to-do list. How does the flavor compare to say... A lancashire? Anyone know?
sorry, no idea :) hope someone will answer this.
Hi mightyjesse,
Caerphilly tends to have a sour tang to it, which mellows as it ages. It also tends to be salty, although perhaps not as salty as it used to be as fied has pointed out. Personally, I quite like the sourness (which is not overly strong) and find it is the primary taste that defines caerphilly for me. Lancashire does not have this flavour profile, at least none of the ones I've made have. It's also often a crumbly cheese, so a high acidity is targeted during the make.
I've made a caerphilly where I cheddared it a bit longer, and pressed a bit heavier, and it turned out very nicely. At first I thought perhaps it had less of the tang to it, but I later decided it was there just fine. The increased cheddaring and such influenced the texture in positive way. Dave has made a version where he cuts the curds a bit larger and waits longer before cutting (4x floc I think), and he found this produced a very nice moist cheese with great melthing properties, and still had the taste of caerphilly.
It's a quick cheese to make, and it is ready to eat in a couple weeks. It does improve, and though I cut mine at 3 weeks, I do note that it improves as I'm eating it over a few weeks, so probably it's best at somewhere between 4 and 6 weeks. But I recommend trying it at different time points to find what you like best.
- Jeff
Quote from: mightyjesse on January 24, 2012, 04:46:40 PM
These look great! I think I'll put some on my to-do list. How does the flavor compare to say... A lancashire? Anyone know?
Saltier for one thing; also a brighter taste. Sour, but sour like cream cheese; some have described it as lemony. I make it regularly and it always goes quickly as a snacking cheese. Less diacetyl than Lancashire.
That's a good description Dave. Indeed, the "sour" that I mention is not intended to imply a bad flavour at all. It's one of my favorite cheeses. In fact, I've just finished off my last one and will have to make another fairly soon.
- Jeff
right, got the brining comment, thanks guys!