Getting Back To My Cheese Making Roots with Caerphilly #6

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.

Time to get things started.

Time to get things started.