Making Caerphilly Cheese

The full make of a Canadian Caerphilly.

Link to tasting video;    • Opening & Tasting CDN Caerphilly Cheese  
Link to washing the rind with mead;    • Mead Washed Rind  - CDN Caerphilly Ch...  

8:45 filled container with 20L of 3.25% milk
Warming to room temp, stirred

9:30 stirring
pH 6.45
temp: 9.3C

10:20 stirring
pH 6.40
temp 15.5C

10:50 added 1 tsp CaCl, added 5/8 tsp Meso Arom B
pH 6.40
temp 18.1C

11:15 stirring
pH 6.40
temp 20.7C

11:45 stirring
pH 6.4
temp 24.0C

12:00 stirring
pH 6.40
temp 29.1C

12:15 stirring, started 30 min ripen @ 30C
pH 6.4
temp 30.4C

12:45 added 2.7ml 300 IMCU rennet, started timer
temp 31.6C

12:48 12min floc. 3x multiplier, timer set for 36 mins
temp 32.8C

13:45 cut curd, stirred gently, raising temp to 35C
temp 31.9C

14:00 stirred curd gently. Every 5 minutes.
temp 34.2C

14:15 drained whey, ladled curd in mesh cloth, hung for 15 min
temp 33.9C

14:50, in mold, clothed, under press @ 1Kg

15:15 out of press, milled and repackaged, in @ 1Kg

15:50 out of press, clothed back in @ 5kg

16:25 out of press, clothed, back in @ 5kg

17:00 out of press, flipped, clothed, back in @ 10kg

18:10 out of press, flipped, clothed, back in @ 10kg

19:15 out of press, flipped, put in naked @ 30kg
weight: 2.636kgJan 19, 2023

5:00 Removed from press, flipped, put back in @ 30kg
started brine. 500g kosher salt, 2L water, boiled and let cool.
brine time weight (lbs) x wheel height (inches)

9:30 removed from press, put into 24% brine. Time calc 17.1hrs
weight: 2.566

21:00 flipped in brine, didn’t get home on time

Jan 20, 2023
1:15 removed from brine, placed on rack for air drying in fridge 54F
weight: 2.493kg

6:10 flipped, salted

17:35 flipped, salted

Jan 21, 2023

5:40 flipped, salted lightly

18:10 flipped, salted lightly

Jan 22, 2023

6:40 flipped, salted lightly, surface looks dry, no moisture or shiny spots with a sheen.

17:15 flipped, very light salt.Jan 23, 2023

7:05 flipped, salted
weight: 2.469kg

Jan 24, 2023

6:35 flipped, salted

Jan 25, 2023

9:25 flipped, salted

Jan 26, 2023

Moved to mini fridge cave, humidity ranges from 70-88%, will monitor until main cheese cave is running.

Jan 29, 2023

Noticed spot of green mold. Brine wash.

Jan 30, 2023

Put in main cave,
temp: 55F
humidity: 75-78%

Jan 31, 2023 Brine wash.Flipped.

Feb 1& 6, 2023 Brine wash. Flipped.

Feb 7, 2023 Mead wash. Flipped.

Feb 8, 2023 Mead wash. Flipped.

Feb 9th, 2023 Mead wash. Flipped.

Feb 9th, 2023 Mead wash. Flipped.

Feb 13th, 2023 Mead wash.Flipped.

Feb 18th, 2023 Mold scrub. Mead wash. Flipped.

Feb 23rd, 2023 Cut. Internal mechanical holes from the poor knit. Some surface mold in crevices, one wee internal vein. Excellent saltiness, dairy and buttermilk notes, crumbly, dry for a Caerphilly, bit of the sour tang.

One of the better Caerphillies I’ve made to date. Lower score due to the poor knit.

7.5/10