Caerphilly Cheese

Apr
6
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Caerphilly Cheese
This recipe is adapted from the book: Making Artisan Cheese by Tim Smith Caerphilly is a “cheddar-type” cheese that only needs to age 3 weeks. It has a nice sharp flavor – great for eating with crackers or a dark bread.

Difficulty: Intermediate

Servings: Approximately 2 lbs. Cheese

Prep Time: About 3 Hours to Press Time   Cook Time: Age: 3 Weeks  

Ingredients

2 Gal. Whole Milk (I use unpasteurized)
1/4 tsp. Mesophillic Direct Set Culture (OR 4 T. mesophillic Mother Culture)
IF USING PASTEURIZED MILK: 1/8 tsp. Calcium Chloride Diluted in 1/4 C. Cool Water
1/2 tsp. Liquid Animal Rennet Diluted in 1/4 C. Cool Water
2 Tbsp Cheese Salt (or Non-iodized Salt)

Directions

Heat milk to 90 degrees F. using a pot resting in a hot-water bath. Add starter culture & stir for 1 minute. Cover & let rest for 30 minutes. (Keep temperature as close to 90 F. as possible during this time.)

If using, add diluted calcium chloride & stir for 1 minute.

Maintaining the temperature at 90 F., add the rennet to the milk & stir, using up & down motion, for 2 minutes. Cover & let set for 40 minutes at target temp or until a clean break is achieved.

Cut curds into 1/4” cubes keeping as uniform as possible.

While stirring, slowly raise temperature (by adding additional hot water to the bath) to 92 degrees F. TEMPERATURE SHOULD RISE SLOWLY – no more than 1 degree every 5 minutes. This should take 10 min.

Hold curds at 92 F. for 40 minutes, stirring frequently to keep curds from matting.
Let rest at target temperature for 5 minutes.

Drain curds into a cheesecloth-lined colander; let whey drain into a catch-bowl for a few minutes until the curds matte together.

Cut curds into 1” thick slabs and stack on top of one another. (I put these back into the (now) empty cheese pot in the water bath with the lid on. This helps keep the curds close to target temperature.)

In a 10 minute period of time, turn the stack over, top to bottom, 2 times.

Using your hands, break the curds into thumbnail size pieces & mix in salt.
Fill cheesecloth-lined mold with the salted curds. Cover curds w/cloth & press at 10 lbs. for 10 minutes.

*Remove cheese from press, unwrap, turn cheese & put a layer of salt on both top & bottom before re-wrapping with cheese cloth. (To accomplish this, I take a small amount of salt in my hand [approximately 1 tsp. per side] & rub it on top and bottom.) Press at 10 lbs. for 10 minutes.

*Repeat same procedure, pressing at 15 lbs. for 20 minutes.

*Repeat same procedure, pressing at 15 lbs. for 16 hours.

Remove cheese from mold & let air dry, turning at least 2x/day. This should take several days. When dry to touch, it’s ready to be ripened.

The recipe doesn’t call for waxing but I DO wax mine.

Ripen at 55 degrees F., 80-85% humidity, for 3 weeks. Turn cheese 2x/day first week & at least daily thereafter.

Categories: Dairy, Hard Cheeses, Homemade Cheese

Submitted by: sstrantz on April 6, 2011




Comments

  1. Leah's Mom says:

    My husband requested that I post this review since he’s not a member. He says:

    “It tastes as good as it looks!”

    [He’s eating a piece of the cheese from the photo above right now as I write this. Just opened it to take the photo 🙂 ]

  2. stormpebbles says:

    im a very new cheese maker, but ive found that this recipe can make a better tasteing cheese if u use a””brevibacterium Linens “” direct set culture instead of the Mesophillic culture , i only age mine for two weeks,the linens culture gives it more of a sharp tang in taste.
    we all love our Caerphilly.. and its just soo simple to make.,
    best wishes !!!!

  3. kathyl says:

    This is a fast and easy pressed cheese. Tastes delicious and is sooooo much easier to make than cheddar! However, some cheesemaking experience is necessary.

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!