Home-made Caerphilly cheese: Difference between revisions

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Home-made Caerphilly cheese (view source)

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|title=Home-made Caerphilly cheese a cheese recipe
|title=Home-made Caerphilly cheese a cheese recipe
|titlemode=replace
|titlemode=replace
|keywords=Home-made Caerphilly cheese recipe Cheese recipes from The cook's Wiki
|keywords=#homemadecaerphillycheese #dvi #caerphillycheese #curds #drysalting #cheesemaking #cheese #doubleboiler #liquidstarter #curd #litres
|hashtagrev=032020
|description=Caerphilly cheese is a semi-hard cheese that originates from Caerphilly, Wales. It is a fast-ripening, acidic tasting cheese
|description=Caerphilly cheese is a semi-hard cheese that originates from Caerphilly, Wales. It is a fast-ripening, acidic tasting cheese
}}
}}
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{{Template:AdvancePreparation}}
[[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]].
Well, I can't resist meddling, so although this started as [[Caerphilly cheese]], it may end up as something completely different as I have also added 300 ml of [[double cream]] to the [[milk]].
As I update these notes, the cheese is only 6 days old and more than half of it has been eaten!  It is absolutely delicious and everyone who has tasted, nibbled, devoured it, thought it wonderful.  It has an acidic tang with a really creamy after-taste.  An absolute success.  Making more today to see if I can get a batch to reach maturing age before being eaten.




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<div class="right_imgs" style="float: right; width: 320px;">
{{recipesummary
{{recipesummary
|TotalCalories = 2501
|PortionCalories = 100
|DatePublished=2nd January 2013
|DatePublished=2nd January 2013
|Author=Chef
|Author=Chef
|Servings = Makes 750 g Caerphilly cheese
|Servings = Servings: 25 - Makes 750 g Caerphilly cheese
  |Difficulty = 3
  |Difficulty = 3
  |ImageComment = Nice, respectable homemade Caerphilly cheese and the well-nibbled, improvised version!
  |ImageComment = Nice, respectable homemade Caerphilly cheese and the well-nibbled, improvised version!
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  |PrepTime = 4 hours plus maturation period
  |PrepTime = 4 hours plus maturation period
  |CookTime = None
  |CookTime = None
|Image = [[Image:Home-made Caerphilly cheese recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Home-made Caerphilly cheese recipe.jpg|thumb|middle|none|alt=Electus]]
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[[Image:Home-made Caerphilly cheese pressing.jpg|thumb|300px|right|Lightly pressing (3 kg)]]
</table>
[[Image:Home-made Caerphilly cheese salting.jpg|thumb|300px|right|Dry-salting the small pieces]]
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
[[Image:Home-made Caerphilly cheese draining.jpg|thumb|300px|right|Draining the curds]]
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
[[Image:Curd draining.jpg|thumb|300px|right|Press the sieve down and drain with a ladle]]
 
</div>
<span class="review">
[[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]].
<span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">I remember making this</span>''


Well, I can't resist meddling, so although this started as [[Caerphilly cheese]], it may end up as something completely different as I have also added 300 ml of [[double cream]] to the [[milk]].
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span>


As I update these notes, the cheese is only 6 days old and more than half of it has been eaten!  It is absolutely delicious and everyone who has tasted, nibbled, devoured it, thought it wonderful.  It has an acidic tang with a really creamy after-taste.  An absolute success.  Making more today to see if I can get a batch to reach maturing age before being eaten.
<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&nbsp;R&nbsp;Smith]] </span></span>
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</table>
{{RecipeIngredients
{{RecipeIngredients
| 5 [[Litres|litres]], full [[Fat|fat]] [[Milk|milk]]
| 5 [[Litres|litres]], full [[Fat|fat]] [[Milk|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)
}}
}}


===[[Mise en place]]===
===[[Mise en place]]===
* [[Sterilise]] all equipment
* [[Sterilise]] all equipment
 
<gallery widths=250px heights=250px perrow=5>
Image:Home-made Caerphilly cheese pressing.jpg|Lightly pressing (3 kg)
Image:Home-made Caerphilly cheese salting.jpg|Dry-salting the small pieces
Image:Home-made Caerphilly cheese draining.jpg|Draining the curds
Image:Curd draining.jpg|Press the sieve down and drain with a ladle
</gallery>
===Method===
===Method===


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===Chef's note===
===Chef's note===
Most [[cheesemaking]] recipes I have seen mention [pasteurising]] the milk first.  This assumes you have unpasteurised milk which, though better for [[cheesemaking]], can be difficult to obtain unless you have your own dairy. If like me, you are using shop-bought, pasteurised [[milk]], ignore the pasteurising step.  Just start with the milk at 30° C.
Most [[cheesemaking]] recipes I have seen mention [[Pasteurisation|pasteurising]] the milk first.  This assumes you have unpasteurised milk which, though better for [[cheesemaking]], can be difficult to obtain unless you have your own dairy. If like me, you are using shop-bought, pasteurised [[milk]], ignore the pasteurising step.  Just start with the milk at 30° C.


If you are using cream, add it with the milk after the pasteurising step (assuming it is already pasteurised). I used double cream, which gives it a really creamy after-taste but single cream would be just as good.  The amount of milk is not overly important either as long as your draining system and mould is large enough.
If you are using cream, add it with the milk after the pasteurising step (assuming it is already pasteurised). I used double cream, which gives it a really creamy after-taste but single cream would be just as good.  The amount of milk is not overly important either as long as your draining system and mould is large enough.
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[[Category:Unusual recipes]]
[[Category:Unusual recipes]]
[[Category:Uncooked]]
[[Category:Uncooked]]
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