What better place to get the word to the masses that Caerphilly cheese is easy to make and a wonderful tasting cheese? Well on someone else’s cheese blog of course!
Jeri from the New England Cheesemaking supply company asked if she could repost my recipe and video tutorial on their blog in exchange for one of their newly published books. Well, I jumped at the chance, and a few days ago, all the way from the US of A, I received a copy of The Cheeses & Wines of England and France, which I am half way through. John Ehle has a wonderful style and those who are into cheese making in a big way will no doubt enjoy the interesting people he meets and the wonderful recipes that he documents. Once I have complete book, I will write a review.
Here is the post titled : Caerphilly – Almost Instant Gratification!
And as luck would have it, today is also the day that my very own round of Caerphilly is ready to eat. Here it is weighing in at 1047 grams (2.31 lbs). It was made on the 5th Feb 2011 and I used 8 litres of Jersey Milk to make it.
Oh, and by the way, all of the family agree that this is one fantastic tasting cheese. Creamy, salty and cheesy!
Damn! that looks good.
Tastes good too Brendie
Hi Gavin,
I’ve made caerphilly twice now after reading your blog. First one was great, 2nd is only 1 week in the cave. I’ve also posted it, with credit to you, on CheeseForum.org, and I know of at least 2 other people who are trying it out as a result. Just thought I would let you know, it’s a hit!
– Jeff
Oh my! I’m almost drooling, I *so* have to christen my cheese cave with this.