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