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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.