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Home-made Caerphilly cheese: Difference between revisions
Home-made Caerphilly cheese (view source)
Revision as of 05:09, 27 September 2014
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| The next day, make up an 18% [[Brine|brine]] solution and immerse the [[Cheese|cheese]] for 24 hours. | | The next day, make up an 18% [[Brine|brine]] solution and immerse the [[Cheese|cheese]] for 24 hours. | ||
| Allow to dry and allow 2 weeks to ripen. | | Allow to dry and allow 2 weeks to ripen. | ||
| Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[home-made cheese]] although it's really going to be too cold. After discovering the top shelf of my often-opened fridge could be as much as 5° C warmer than the bottom, I've decided to mature my cheeses there. As all fridges differ, check various areas of your fridge with a thermometer to find the area that is around 11°C [51° F], the ideal 'cave' temperature. | |||
}} | }} | ||
===Chef's note=== | ===Chef's note=== | ||