Hello, after reading you all for a long time, and trying all kinds of fresh cheese, here is my first attempt at Caerphilly, using raw milk, not skimmed.
The photo is after one day in the kitchen to dry.
How cold can it be in the cave? In mine now there are 7-8C. It usually has 12-14C but this winter the temperature are -20 - - 25 C outside and the cellar has lower temperatures too.
12C to 14C would be perfect. Can you put like warm water bottles in the fridge?
Caerphilly isn't a cheese that requires a long aging time, so you could just wait until it's 4 or 5 weeks before cutting rather than cutting at 3 weeks. It looks very nice, well done.
- Jeff
I cut one today that was 6 weeks and had really nice flavor and texture.
Thank you for the ideea, I will have to change the place, for it is in an underground stone cave. In the rest of the year the temperature is 12-14 C but this year with lots of snow and very cold temperatures I saw that there was a drop in temperature.
I will find other solutions.
I thank you all for your help.
I am glad that I succeded the general aspect, I will see about the flavours, when it is done.
One more question.
I have some Propionibakt , what cheese can I try only with it, and some starter, termo, or meso? Is there something that doesn t require other bacteria?
you can use your PBS for a lot of the alpine variety of cheeses.
Nice looking cheese. In the winter (in mid-state New Hampshire) I have to put a little space heater in to nudge the temp up. May not be feasible...
Keep us posted.
Paul
THE BIG FARM Creamery
http://www.thebigfarmcreamery.com/ (http://www.thebigfarmcreamery.com/)
That is a good ideea.
I will see what I find.
However, here the temperature are rising so the cave wiil be in the best temperatures again. Horrible wave of cold this winter here.