Cheddared Caerphilly with a bit of stout


Using Caerphilly for experiments seems to by my go to cheese.  Maybe it is the short aging time or the speed that I can make it in.  The last experimental Caerphilly I did was a stirred curd variety that the curds soaked in an espresso stout while it was at the stirred curd portion of the cook.  This one will be a full cheddared variety with the final milled curds soaked in a different local stout beer (a variety that my mother-in-law requested that I use).  The stirred curd cheese tasted wonderful at one month of age.  solid with only a slight crumble to it.  I resealed it and am going to let it age another couple of months.  This cheese I intend to let age a minimum of three months before I slice into it.

A vanilla stout to try with this cheese
A vanilla stout to try with this cheese
Stacked curd in the final part of the cheddaring process
Stacked curd in the final part of the cheddaring process

 

Milled curds soaking in the stout for 30 minutes
Milled curds soaking in the stout for 30 minutes

And then into the press like normal.  I actually wrote down all the steps and times down for a change.  I usually am really bad about putting everything down.  Normally I get the date, type, and what I added extra.  Now I have times and more details.  We will see how this one turns out in three months

 

 

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