My last attempt at a blue cheese did not turn out blue at all (blue Gouda) So now I am going to try for a Blue Caerphilly. I think I have done more experimental cheeses using Caerphilly then any other type of cheese. It lends itself to blending well with flavors and it ages quickly. In other words I don’t have to wait a year to eat it to see how the experiment goes. I am going to use a different variation then my normal Caerphilly recipe. This one will be from Gavin Webber’s book “Keep calm and make cheese” This is a great book for the beginning cheese maker. Gavin also has a cheese blog that has good tips and different cheese making variation. There are only a few differences in the Caerphilly recipe. The cook temperature for the curds is at 92F instead of 95F and the cheese is salted instead of brined. I have used this recipe before to great success. It will be less salty than the brined variety and have a sharper taste at the end of the aging time. On one of his blogs he had half a wheel of Caerphilly that was infected by blue by accident and had it change to a great flavor so I am going to try that intentionally on mine.
Penicillium roqueforti was added at the same time as the culture. I am not sure if this is a good time to add but it sounded good.