How to Make Caerphilly Cheese: A Beginner’s Guide
What is Caerphilly Cheese?
Caerphilly cheese is a hard, white cheese that originates from the town of Caerphilly in South Wales. It was first made around 1830 and has since become a beloved cheese, particularly among coal miners who appreciated its rugged texture and salty, moist curd. The cheese is known for its crumbly texture and mild, tangy flavor with a hint of citrus. It has a fresh aroma and is often described as having a slightly sour but pleasant taste.
Introduction to Making Caerphilly Cheese
Making Caerphilly cheese at home is relatively straightforward and suitable for beginners. It is a lightly pressed cheese that ripens quickly, typically within three weeks, making it a faster alternative to cheeses like Cheddar, which require longer aging times. The process involves heating milk, adding cultures and rennet, cutting and cooking the curds, pressing the cheese, and then aging it. The cheese needs to be pressed and stored in a cool, humid environment to develop its characteristic texture and flavor.
Recipe for Making Caerphilly Cheese at Home
Ingredients
- 2 gallons (7.6 liters) whole milk
- 1/4 teaspoon (about 2 ml) mesophilic culture
- 1/8 teaspoon (about 1 ml) calcium chloride diluted in 60 ml cool, unchlorinated water
- 5/8 teaspoon (about 3 ml) liquid rennet diluted in 60 ml cool, unchlorinated water
- 2 tablespoons non-iodized salt
Equipment
- Large pot
- Double boiler or water bath setup
- Cheesecloth
- Cheese mold
- Cheese press
- Thermometer
Instructions
- Heat the Milk: Pour the milk into a large pot and heat it to 32°C (90°F) using a double boiler or water bath to prevent scorching.
- Add Calcium Chloride: If using homogenized milk, add the diluted calcium chloride and stir for a minute.
- Add Starter Culture: Sprinkle the mesophilic starter culture over the milk’s surface. Let it rehydrate for 5 minutes, then stir thoroughly. Cover and let the milk ripen for 30 minutes at the target temperature.
- Add Rennet: Ensure the milk is still at 32°C (90°F). Add the diluted rennet and stir gently for 2 minutes. Cover and let the mixture sit for 40 minutes or until you get a clean break (the curd should hold its shape when cut).
- Cut the Curds: Cut the curds into 6 mm (1/4 inch) cubes, keeping the size as uniform as possible.
- Cook the Curds: Slowly raise the temperature to 33°C (92°F) over 10 minutes. Hold the curds at this temperature for 40 minutes, stirring frequently to prevent matting. Let the curds rest for 5 minutes.
- Drain the Curds: Drain the curds into a cheesecloth-lined colander and let the whey drain for 5 minutes. Cut the curds into 2.5 cm (1 inch) thick slabs and stack them on top of each other. Turn the stack over twice in 10 minutes to assist in draining more whey.
- Salt the Curds: Break the curds into thumbnail-sized pieces and blend with salt.
- Press the Cheese: Fill a cheesecloth-lined cheese mold with the salted curds. Cover with cheesecloth, place the follower on top, and press at 5 kg (10 pounds) for 10 minutes. Remove, turn, and rewrap the cheese, then press again at 7.5 kg (15 pounds) for 20 minutes. Repeat this process, pressing at 7.5 kg (15 pounds) for 16 hours.
- Air Dry: Remove the cheese from the mold and let it air dry on a cheese mat for 3-4 days, turning several times a day.
- Age the Cheese: Place the cheese in a cheese cave or a cool cupboard at 13°C (55°F) with 80-85% humidity for three weeks, turning several times a week.
Hey everyone, I’ve included a video here to help you make the recipe above, the ingredients might not be exactly the same as mine but at least it helps you follow along with some visual learning and tips! Hope it helps! (feel free to use my recipe or the one in the video)
Taste, Texture, and Pairings
Caerphilly cheese has a fresh, tangy flavor with a hint of citrus. Its texture is crumbly yet moist, and it has a mild, slightly sour aroma. The cheese pairs well with crisp white wines, light-bodied reds, and dry hard cider. It can be enjoyed on a cheese board with fresh fruit, toasted nuts, and honey, or grated and melted into dishes.
By following this guide, you can enjoy the process of making your own Caerphilly cheese at home and savor its unique taste and texture.
Troubleshooting tips and solutions when making Caerphilly cheese
| Issue | Possible Cause | Solution |
|---|---|---|
| Curds Not Forming Properly | Incorrect temperature | Use a cheese thermometer to maintain the correct temperature throughout the process. Ensure the milk is at 32°C (90°F) when adding rennet. |
| Expired or low-quality rennet | Use fresh, high-quality rennet. Check the expiration date and store it properly. | |
| Using UHT pasteurized milk | Avoid using UHT pasteurized milk. Use fresh, non-homogenized milk if possible. | |
| Insufficient calcium chloride | Add the correct amount of calcium chloride if using pasteurized milk. | |
| Curds Too Soft or Crumbly | Overheating during curd formation | Maintain a steady temperature and avoid overheating. Gradually increase the temperature as per the recipe. |
| Insufficient rennet | Ensure the correct amount of rennet is used and it is properly diluted. | |
| Poor milk quality | Use high-quality, fresh milk. Avoid milk that has been stored for too long. | |
| Curds Falling Apart During Stirring | Stirring too vigorously | Stir the curds gently to avoid breaking them apart. |
| Incorrect temperature | Ensure the temperature is maintained as per the recipe instructions. | |
| Cheese Too Bitter | Excess whey in the cheese | Ensure proper draining of whey and add sufficient salt to draw out the whey. |
| Over-acidification | Monitor the pH levels and adjust the amount of culture or rennet used. | |
| Mold Growth on Cheese | High humidity or improper storage | Store the cheese in a cool, humid environment (13°C/55°F with 80-85% humidity). Use a cheese cave or a cold cupboard. |
| Insufficient salt | Ensure the cheese is properly salted to inhibit mold growth. | |
| Contamination | Clean the cheese cave and equipment thoroughly. Use a brine solution to wipe the cheese if mold develops. | |
| Cheese Too Dry and Crumbly | Overheating or overcooking curds | Maintain the correct temperature and avoid overcooking the curds. |
| Excessive stirring | Stir the curds gently and only as much as necessary. | |
| Over-acidification | Reduce the amount of culture or rennet, and monitor the pH levels. | |
| Cheese Not Pressing Properly | Insufficient pressure | Ensure the correct amount of pressure is applied during pressing. Use a reliable cheese press. |
| Uneven curd distribution | Ensure the curds are evenly distributed in the mold before pressing. | |
| Cheese Not Aging Properly | Incorrect aging conditions | Maintain the correct temperature and humidity levels in the aging environment. Turn the cheese regularly. |
| Insufficient air drying | Allow the cheese to air dry properly before aging. Turn it several times a day to ensure even drying. |
By following these troubleshooting tips and solutions, you can address common issues encountered while making Caerphilly cheese and improve your cheesemaking process.