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.
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.