Caerphilly is probably one of our favourite cheeses. It's also easy to make and 'only' takes 3 weeks until you can sample it.
Monday, 18 June 2012
Caerphilly
Winter is the best time to make cheese around here. It's easy to maintain the ripening temperature (approx. 13C) and humidity (75-85%). Without having to muck about with a cheese/wine fridge.
Caerphilly is probably one of our favourite cheeses. It's also easy to make and 'only' takes 3 weeks until you can sample it.
This is a whopper of a cheese! The biggest so far, as Chocolate's milk is amazingly creamy at the moment. The yield is 1.75kg from 7.6 litres of milk! Can't wait to taste it. :)
Caerphilly is probably one of our favourite cheeses. It's also easy to make and 'only' takes 3 weeks until you can sample it.
4 comments:
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VG,
ReplyDeleteIt looks fantastic! I just love the nutty and saltyness of Caerphilly. That is a massive yield, the % butterfat must be around 5.1% to get that much curds.
Gav x
Gav, thanks for that! I'm glad somebody knows his figures and can calculate the butterfat! :))) Now I know!
ReplyDeleteoh that sounds delicious - I will have research the recipe.
ReplyDeleteOne of my favorite cheeses.I am right behind "africanaussie" will have to research the recipe.
ReplyDelete