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Home-made Caerphilly cheese: Difference between revisions
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|title=Home-made Caerphilly cheese a cheese recipe | |||
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|keywords=Home-made Caerphilly cheese recipe Cheese recipes from The cook's Wiki | |||
|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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|DatePublished=2nd January 2013 | |||
|Author=Chef | |||
|Servings = Makes 750 g Caerphilly cheese | |||
|Difficulty = 3 | |Difficulty = 3 | ||
|ImageComment = Nice, respectable | |ImageComment = Nice, respectable homemade Caerphilly cheese and the well-nibbled, improvised version! | ||
|TotalTime = 4 hours | |TotalTime = 4 hours | ||
|PrepTime = 4 hours plus maturation period | |PrepTime = 4 hours plus maturation period | ||
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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. | 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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 5 [[Litres|litres]], full [[Fat|fat]] [[Milk|milk]] | | 5 [[Litres|litres]], full [[Fat|fat]] [[Milk|milk]] | ||
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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 [[ | | Unless you have a cave handy, the [[fridge]] is probably the best place to mature your [[homemade 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. | ||
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===Chef's note=== | ===Chef's note=== | ||
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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]] | ||
[[Category:Cheese recipes|Caerphilly]] | [[Category:Cheese recipes|Caerphilly]] | ||
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[[Category:Historic recipes|Caerphilly]] | [[Category:Historic recipes|Caerphilly]] | ||
[[Category:Vegetarian recipes|Caerphilly]] | [[Category:Vegetarian recipes|Caerphilly]] | ||
[[Category:Unusual recipes]] | |||
[[Category:Uncooked]] | [[Category:Uncooked]] | ||