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.

 

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