Yesterday, I finally got back into cheese making again after a long drought. I think I kind of shocked myself when I took a wheel of Parmesan out of the cheese cave, and saw that we were completely out of home made cheese and that the cave was empty. Not wanting to run the small cheese fridge with nothing in it (besides 2 bottles of red wine), and because I miss the exquisite flavours of my own cheese, I decided that by the time my holiday ended, it was going to be full again. Besides that, you have all be asking for a set of cheese making videos for a very long time. I can’t think of a better way to spend my holidays.
So the first cheese in this series of video tutorials is indeed Caerphilly. I hope you enjoy it, and if you have any questions please leave a comment and I will endeavour to answer it. The recipe for this cheese is located at this post titled, “Caerphilly Cheese” if you are interested in trying to make it. Caerphilly is one of my favourite cheeses to make. It is relatively quick to make and only takes 3 and a half hours from milk to mould, and you can eat it in only three short weeks.
Enjoy! Blessed are the Cheese Makers.