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Home-made Caerphilly cheese: Difference between revisions
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|TotalCalories = 2501 | |TotalCalories = 2501 | ||
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|Image = [[Image:Home-made Caerphilly cheese recipe.jpg|alt=Electus]] | |Image = [[Image:Home-made Caerphilly cheese recipe.jpg|alt=Electus]] | ||
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====Random recipe review==== | |||
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''<span class="reviewTitle">I remember making this</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | |||
<span class="reviewDesc">I kept nibbling at it as it was maturing, just to test it, you understands. :D</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Caerphilly cheese]] is a semi-hard [[Cheese|cheese]] that originates from Caerphilly, Wales. It is a fast-ripening, acidic tasting cheese. The cheese is especially good if made from [[Ewes' milk|ewes' milk]]. | [[Caerphilly cheese]] is a semi-hard [[Cheese|cheese]] that originates from Caerphilly, Wales. It is a fast-ripening, acidic tasting cheese. The cheese is especially good if made from [[Ewes' milk|ewes' milk]]. | ||
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|*[[Dry salting]], 1.5% per weight of [[Curd|curd]] (15g to 1 kg of curd) | |*[[Dry salting]], 1.5% per weight of [[Curd|curd]] (15g to 1 kg of curd) | ||
| [[Brine concentrate]]: 18% (180 ml [[Salt|salt]] [12 level tablespoons] per 1 litre of water) | | [[Brine concentrate]]: 18% (180 ml [[Salt|salt]] [12 level tablespoons] per 1 litre of water) | ||
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The recipes I have seen suggest rubbing the cheese with flour to 'finish' it. I am uncertain about this as I feel it's likely to form an undesirable mould, as bread does. I would welcome comments on this. | The recipes I have seen suggest rubbing the cheese with flour to 'finish' it. I am uncertain about this as I feel it's likely to form an undesirable mould, as bread does. I would welcome comments on this. | ||
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[[Category:Recipes|Caerphilly]] | [[Category:Recipes|Caerphilly]] | ||