CheeseForum.org » Forum

Hi,

Well, I've cut into this one today.  It's aged 6 weeks, which is about double what I usually give Caerphilly.  I had vac sealed it a while back, but it seems the bag was a bit loose.  When I cut it open and removed the cheese, it was growing some blue mould on the sides, and the top and bottom were a bit tacky ; perhaps a yeast growing?  Anyway, I gave it a brush, and it gummed up the bristles, but we got there.  Cut into it and the texture is good.  It still has a bit of the tang and salty taste so I'm quite pleased with it.  The texture is definately creamy and smooth, certainly not over acidic.  It's final weight is 1238g, which is the same as when I bagged it on April 21, demonstrating that bagging does seal in the moisture.

I've made a number of different versions of caerphilly now.  Personally, I think I like the Tim Smith version most, though I'll have to reserve judgement until I've finished this one.  I always find that the cheese improves over a few days after it's been cut.

- Jeff

Beautiful! Very professional-looking, Jeff. Glad to hear you've got a winner.

-Boofer-

Thanks Boofer, I'm proof that practice makes adequate!  

My next make will probably be back to the Tim Smith version, but I think the long ripening period might be a good idea as I've done that with a couple makes and the curds seemed better in the end.  So I'll probably add an hour ripening period to my usual procedure and see how that turns out. 

- Jeff

That looks more than adequate to me!  I'll have to find the Tim Smith Version and try it.

HI anut,

The make in this thread is based upon Tim Smith's version.  I've tweaked some of the times to suit me and how things work though:

https://cheeseforum.org/forum/index.php/topic,9102.0.html

- Jeff

Thanks for the recipe link, I will have to try that one out

Thanks Jeff, that saved a little digging.