A Caerphilly Before Its Time

It has been a little over a month since I made my latest Caerphilly, it was for my Mother’s visit this weekend and the time was upon us to open it up to see the results.  I did make some changes from the last one that I had made, type of milk being the main thing.  I use cream line milk, rather than homogenized milk and I measured the pH this time too.   So I took it out of the vacuum bag and opened it up for a tasting.

It was firm, yet springy when I cut it in half.

It was firm, yet springy when I cut it in half.

Nice imitation of Packman.

Nice imitation of Pac-man.

You can see the mechanical holes left from pressing.

You can see the mechanical holes left from pressing.

I am happy with the way the cheese looks, but there is room for improvement

I am happy with the way the cheese looks, but there is room for improvement

With one half vacuum sealed and to be safe on the way to my Mother's house, it was time to cut down into sample sizes.

With one half vacuum sealed and to be safe on the way to my Mother’s house, it was time to cut down into sample sizes.

I love the pattern on the rind.

I love the pattern on the rind.

I cut them into various sizes to accommodate everyones preferences in cheese size.

I cut them into various sizes to accommodate everyone’s preferences in cheese size.

Tasting Notes For Caerphilly #6

  • Appearance: The rind was solid and had a nice pattern on it, the paste had mechanical holes from pressing incorrectly
  • Nose (aroma): Clean, not funky but clean.  Slight hint of citrus.
  • Overall Taste: Mild and milky.  It had a slight lemon flavour that came through at the end
  • Sweet to Salty: Lacking a bit of salt
  • Mild (mellow) to Robust to Pungent (stinky): Mild, but you can sense that with more age it will get stronger
  • Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): Soft with a bit of chew to it, it seemed more like a young cheddar than Caerphilly.

Overall it is not a bad cheese, it just needs more time to develop.  The few changes that I did make affected the result and I have noted them for Caerphilly #7.  I will have pictures up on the Facebook page as well.   I apologize for the lack in any real content on both the page and here at the main site, work has been hectic and I hope to have more time for cheese in the next few weeks.

Until next time go and make some cheese.

 

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6 comments

    1. Thank you Shane, I think the texture has to do with pressing with too much weight at first and then slacking off. Plus I could have used a bit more salt and chedared a bit longer too.

        1. I salted he curds, but normally I use a finer salt, this time I used a corset salt than I am use to using, so it wasn’t as evenly spread out in the cheese.

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