CheeseForum.org » Forum

An online group started a Caerphilly challenge, with a virtual taste off in a few months. So my submission...
This recipe was from Caldwell's book.

AC4U.  My Caerphilly recipe is derived from Caldwell's.  I really like it :-)  I'm sure it will be awesome.  How do you plan to age it?

I do have some mycodore to spray on the cheese if I want to, for rind development. Have not decided. This time of year I have quite the problem keeping my humidity high enough to get good mold development on the rinds. And the cheeses are large enough that I don't easily have containers to keep the humidity up right around the cheese. So I will see what works out!
I am glad you also like this recipe!

Good luck on that! Where did you get that mold?

I've been looking for a mold to hold 3 and 4 gallons of milk / curd, with no success....   

It is called a large tomme form as far as I know. Better though for makes ending up about 5# or more.
I use a "caciotta" form for 3# and a medium tomme form for 4# makes. Sometimes I don't know for sure which form to prep for the make, until it is ready to fill!! Depends on the yield!

Thanks.

"Sometimes I don't know for sure which form to prep for the make, until it is ready to fill!! Depends on the yield!"


So true!