I have made several types of cheese that have been out of my “wheel house” so to speak, I felt that it was time to get back to my cheese making roots so to speak. It was time to make Caerphilly again. It did not hurt that I had a request from my mother to make one and have it ready for October, it was the push I needed to make it. It was time to dust off the my recipe that I created, which I haven’t used since I left Smoky Valley Goat/Artisan Cheese, and get 16 litres of good quality milk and begin.
My recipe or Caerphilly is based on a few different recipes including one from one of my cheese making heroes Gavin Webber from Little Green Cheese, and it is the basis of Smoky Valley Goat/Artisan Cheese’s Redwater and Callingwood. That being said it was nice to make it again on a small-scale. This time I monitored the pH a little more closely than I usually do, and I think it paid off. I normally go by how the curd feels, but this time I used pH strips to help find the acidity levels too.
Once the milk reached temperature it was time to add the cultures and ripen for 30-40 minutes, then add the rennet. I used a flocculation multiplier of 4 and which gave me a 48 minute time until I cut the curd.
After cutting I went through the heating up the curds and stirring for 30 minutes. I also was checking on the pH as well as going for curd feel. It took 28 minutes to reach temperature and the pH level was almost right and the curd felt right too. It was time to drain the curd and prep the pot for cheddaring.
It has been air drying for almost 2 days now and then it will go into the cave until it is ready to try. I will be opening this cheese the first weekend in October when my family comes up for a visit. I will keep you updated about how things develop. The cave will be full now, I think it may be time to expand.
As always I will have more pictures on the Much To Do About Cheese Facebook Page, be sure to check it out as I have some cheeses there that I don’t have here.
Until next time go and make some cheese.