Monday 2 /3/13
I have just finished making 2 wheels of cheese. A couple of years ago I missed eating a Welsh cheese called Caerphilly so much that I decided to have a bash at making it myself. It’s a bit crumbly and tangy. Great with crackers and pickled onions.
It’s one of the few cheeses that is easy to make in a camper. It’s ready to eat in about a month and can mature in the regular fridge rather than a temperature controlled environment which most other kinds need.
First I warm 2 gallons of milk in my cheese pan/canner. I just put it in the sink with warm water.
After adding an enzyme and rennet the milk sits for a bit then it firms up. I slice and dice it in the pan and then stir for a while and the curds separate from the whey.
Next I drain the curds into my colander/fruit bowl and slice it into slabs to let more whey drain off.
Now it’s time to crumble the curds and add some salt.
After packing the curds into a mold I add some weight. Those foil covered slabs are rocks we found. Since space is a premium in the camper we try to multi task as much as we can. Dean drilled holes in my cutting boards to make the cheese press.
The next day I have my 2lb wheel of cheese. It has to sit on a rack for a couple of days to dry out a bit.
Now it’s waxing time. The wax help protect the cheese from going moldy as it matures. I heat the food grade wax and dip the wheel in several times.
After the wheel is completely encased I label it and then it’s into the fridge to mature. I will take a picture when I open it in a month or so. I am keeping my fingers crossed for some decent flavor and texture. As with most stuff I make I have successes and failures. Thank goodness Dean is a willing taster.