Sorry For My Abesence, But I’m Back & I Brought Cheese.

I am sorry that I have not been posting much of anything lately. I have several half written posts, that I am still working on. I have been making cheese when I can and I tried my hand at making thistle rennet. This and a great deal more should be up on the site in the next week or so. Until then here is a Caerphilly I made yesterday, to tide you over.



2 Comments Add yours

  1. Very interesting! I love the natural ribbing of the mould, but isn’t caerphilly a cheddared and pressed cheese? This looks more like a Tomme, or a gently pressed/drained curds cheese.

    1. ihtreuer says:

      It depends on the recipe, I was using the recipe from my new book and it was not cheddared. It was pressed in the basket mould, I used my screw top press and it seemed to work quite well. I also brined the cheese as opposed to salting the curd.

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