How to make Caerphilly (Welsh Cheese)
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- Опубликовано: 10 окт 2024
- Caerphilly cheese is a hard, white cheese that originates in the area around the town of Caerphilly in Wales, although it is now also made in England, particularly in the South West and on the English border with Wales. It was not originally made in Caerphilly but was sold at the market there, hence taking the town’s name.
Caerphilly is a light-coloured (almost white), crumbly cheese made from cow’s milk, and generally has a fat content of around 48%. It has a mild taste, with its most noticeable feature being a not unpleasant slightly sour tang.
It is rumoured that the cheese was developed over time to provide the coal miners of the area with a convenient way of replenishing the salt lost through hard work over ten-hour shifts underground and so was a staple of the diet of the coal miners.
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I tried making it but it didn't work. I guess I wasn't following the instructions caerphilly
cheesy but good
😅😜
🤣🤣🤣🤣😝😋
I know it's cheesy, but that joke is grate!
You'd expect a little more culture on this channel
'Didnt quite make the cut' and his little proud chuckle at his own joke gave me an unexpected lol
These start-to-finish cheese style vids are the bees knees. Always good to see the whole process, finished cheese cave product, and then the visual and cheese tasting experience.
Never heard of this type of cheese, thank you for teaching us the joys of cheese making.
its a delicate process that should be approached caerphilly.
Caerphilly is named after the town where it was sold. It’s a Welsh 'farmhouse' cheese. Farmers would take their cheeses to Caerphilly where it was sold to merchants who then exported most of it to England.
yesss atleas sombody knows what their talking about he should call it cearphilly chease not just cearphilly so people know that their from the town
I've made Caerphilly. It was one of my first cheeses. The results were really good and you don’t have to wait months for it to mature. I must have another go now.
This voice over is incredibly wholesome. Made me feel safe and relaxed. 10/10
I don't know why I enjoy watching you make cheese, I rarely each much cheese and will probably never make any but it is very interesting to see the process.
There's my favorite RUclips cheese maker. Happy New year
me: *lactose intolerant"
RUclips: "OH YOU'LL LOVE THIS!"
What happens if you eat cheese?
@@alexreeperbahn7236 He dies
Gavin, I was surprised you got such an aggressive mold outbreak on this cheese since your approach your sanitation procedures so caerphilly.
I know, I am old enough to know better, but someone was going to do it.
😜😂😂
Probably never gonna make this cheese but this video hella therapeutic 😌 (thanks Joseph Corcoran for that tweet that got me here!)
Thank you Gavin. I was a bit in doubt wether or not this cheese should be my first one. Now I made the decision ;-). I’ll follow you.
I was born and bread in Caerphilly and lived there all my life, this is very interesting to watch , thank you
Lovely cheese especially that I am from Caerphilly South Wales
Nice video on how to make caerphilly. Caerphilly is my hometown but it's very rarely sold here
From Trecenydd ✌️
Just finished making this cheese, your right it was so easy,
Hopefully 3 weeks from today, I will be eating, this wonderful cheese.
I'm so impressed it just was the perfect cheese to make, your recipe spot on mate.
Bloody brilliant.
I made a batch a month ago, it’s a winner. Thanks
I am making a 5 gallon or 20 liter batch of this today! I am using raw goats milk!!
Will definitely try this one. Thank you and happy new year.
The person who disliked this is lactose intolerant
Jay
bruh it’s 2020, love is love, let the lactose live
@@PixelBytesPixelArtist sounds like someone is intolerant, go eat cheese
I don't make cheese but I must say I enjoy these videos so much.
Love your Videos! Been binge watching for a few days now!
Bonne fête de fin année Gavin!
Weird as a Welshman to think about people all over the world making Caerphilly cheese. Caerphilly is about a 15 minute drive from my house! Hope you all like the cheese, I honestly just think of it as cheddar really, haha.
I live in Caerphilly but I've never tried the cheese haha, BTW nice to see that The Great Deku Tree resides in the Caerphilly area! 👍
Love watching your cheese making vids Gav 👍
Gonna try this for our Christmas this year!
Great video. My daughter lives in Wales and I have made Caerphilly once before in her honor, but you inspired me to make this cheese again. I do have a question, though. Why does this cheese demand so much rennet? I usually use a half a tablet but this looks like you are suggesting that we use twice the normal dose. What is the reason for that? Thanks - and very happy New Year to you and Kim and all subscribers to your channel.
More rennet will produce stronger, tighter curds, which don't release whey as readily as weaker curds. I would guess that adding more Rennet will give you a softer inner paste, which this cheese should have. Think mozzarella vs parmigiano. just a.guess though!
In the video Gavin mentioned that he wasn't getting the clean break he wanted in the previous recipe so he increased the rennet. I though it sounded like a lot, too.. so I used 3/4 a tsp to see what would happen.
@@wannabeflutist7110 How did it go?
From Wales, nicely made mate!
Happy New Year Gav! Learning about Caerphilly as I try to sleep in the USA. So many fireworks. Lol
I dunno how I got here but I watched the whole segment, guess the sidebar figured out quality content
Looks amazing and you seem to like it a lot. Great update to make this cheese again.
What type of videos am I even watching for youtube to recommend me this one?
Not complaining, it's a really interesting video nonetheless
Hello Gavin! Can I wax the caerphilly when touch dry or will it affect the aging process negatively? Would like to skip the hassle with potential molds growing. Thanks in advance!
Its 4:36 am and I’m learning how to make cheese
These are so peaceful to watch. I don't know what it is.
Good thing you made the cheese very caerphilly.
This looks quite good.
Happy new year Gav!
Happy new year🌸
I just found your channel minutes ago. As I have said I truly amazed. I have 2 honest questions:
1. What is your favorite chees in the world?
2. What is the best cheese you think you can create? (Something to combine all your taste and knowledge.)
P.S. I feel blessed if you answer this 2 questions. All the best!!
Good Morning! I love your recipes! These videos can be translated into Portuguese !!
Terrific as usual! Hi Gavin, you used 2 types of mesophilic culture, MA4001,and M030.Do you have to use both for better results? I always use M030 but it takes ages to air dry. Do you stock both cultures? Happy new year and lots of good cheese.
If you cant get rennet junket tablets will surfice.they are made from rennet and used to make junketbor milk jelly. Use only the plain unflavoured ones.
Nothing like some cheesemaking in the morning! Sort of off-topic question though: what song(s) are you using in this video? It's really pretty :)
Amazing video. Love your soothing voice but not even this helped me from breaking my table from cod... anyone got a spare table leg??
Hi Gavin, very nice video. How come you use 5ml of rennet for 10 l when you have previously used 2,5 ml for 8 l batches? Is it the same rennet strength?
Where can I get these ingredients and supplies? This really looks fun and worth it at the end when you get to eat the cheese
Can I just use 1/4 teaspoon of mesophilic culture or does it need to be two different kinds? If so, what are the differences?
Could you try out Scottish Crowdie? My grannie used to make it with unpasteurised milk from the cows, after the cream was skimmed off for butter, on the croft where my mum grew up, but she doesn’t know how it was made, and my grannies no longer around to pass it on. My mum thought the milk being unpasteurised was important, but apparently most of the crowdie we can buy now is from pasteurised milk. It’s pretty impossible to find now I no longer live in Scotland, so I’d like to learn to make it.
s'mae from near caerphilly :)
How do you handle a dangerous Welsh cheese?
I decided that this will be our first semi.hard cheese, I'm so excited to make it! I'm sure you will be tired of answering thi s kind of questions, but unfortunately we don't have access to the MA4001, do you think Flora Danica with a dash of thermophilic mixed culture (has st.thermophilus) will work?
A bit gassy. Expect small eyes in the cheese
@@GavinWebber Thanks Gavin! Your videos are an amazing resource! I'm reading your e-book, very useful as well! My SO is not a fan of cheese at all, let's hope that I can find something to get her to appeciate at least semi hard cheeses.
@@GavinWebber Hi Gavin, just wanted to let you know that it turned out very good! Thanks so much for all your videos, keep up the good work, all the best to you and Kim!
question about salting top and bottom. None on the sides. Effort to make a hard surface top and bottom, while the bloom allows the sides to bloop out for a soft welsh cheddar cheese ?
Caerphilly (the place) is just a short drive or bike ride down the road from me :)
I didn't know it was a cheese! lol
I love your videos. I'm curious as to the weight of the finished cheese?
Hi what is the best way to store this cheese and how long can you keep it ?
could you please explain in detail or show in video the air drying process? do you leave it in the kitchen just on a plate or and open container. does going off yellow color normal at this stage.. do i cut that off? should a drape a cloth on it or turn it?
I have mine air drying as we speak! Only 24 hours in, surface is moist and oily, should I pat this dry as I rotate or leave it to air dry fully?
could you soak it in a brine solution before storage to reduce mold growth? or perhaps vac pack from day 1?
5 ml rennet is a whole lot much more than usually called for in any other kind of cheese, about three times as much in any other cheese of the 'cheddar family'. Why does this cheese require such a great dose?
You are right. This cheese needs a very firm curd as it needs to mature quickly.
Hi Gav, can I vac pac this passed the 3 week maturation? Not sure I can eat all that cheese in one go.
Where I live in Canada all milk is homogenized and full fat milk is only about 3.25 percent fat. Would this recipe work under those conditions? I expect if you added cream to get the same percentage of fat it would help, but what about the homogenization issue?
What is the reason for using the different types of mesophilic? Can you use any mesophilic or is this only your preference?
bravo
Hi Gavin - this new Caerphilly vid doesn't specify humidity suggestion like the vid from 4 years ago did. Shall I assume it needs the same? BTW, thanks for your wonderful tutorials.
Yes, the same.
@@GavinWebber Thanks
Would like to learn how to make the Roblochon cheese !!!
so albeit it is a cheddar style cheese, ... is this more like a butterkase cheese ?
Is added Vitamin D in the milk a problem for cheese making?
Mr. Weber, would you ever try Casu Marzu cheese?
What kind of humidity level does this particular cheese prefer?
How were these things done when we did not have electronic thermometers, even heat, or access to the items that are used like rennet. What is rennet and how is it obtained without amazon? Just curious. Cheese is AGES old and how was it perfected in those days before we found ourselves making it systematically?
Robert J. Morris Making cheese from unpasteurised milk it pretty easy. You just heat it up to blood temperature. Leave it for a bit. Add rennet (an enzyme derived from a calf's stomach). Let it set, chop it up, heat it again to shrink the curds, then drain and press it.
Rennet being from a calf’s stomach (it’s the enzyme they use to digest milk), farmers used to dry the stomach and then cut it into squares to portion it out. Just add a square per recipe, easy peasy!
Also I don’t know about ancient times, but by the medieval era they had found that unglazed clay floor tiles, when wet, would slowly release moisture to help cool a room. This is how many farmers controlled the temperature in the room where they made and aged their cheese. A nice hot fire will boil water to sterilize equipment, which would also be scrubbed down with salt to help kill bacteria in porous wooden tools. Let the fire die down a bit and set the milk off to the side of it and it’ll reach “blood warm” in due time :) Your options for adding cultures seem to be pretty much at the mercy of the environment; if it wasn’t a wild culture in the immediate area, e.g. in a specific cave, it wouldn’t show up in your cheese.
If you don’t mind waiting until the milk sours and separates itself, you don’t need cultures or rennet at all. That’s how my mother always made cheese - we had a couple of milk cows, but no refrigeration, so if we’d not drunk all the milk before it turned, she would let it separate and then hang it in a muslin bag to drain. If you want to try doing that, do not buy homogenised milk - it doesn’t curdle properly.
How do you know how much pressure your press is exerting?
Hi Gavin, have you ever heard of Caerleon cheese? Apparently, it was a soft cheese made up until about a century ago. Would you have an idea of where I might find a recipe for it?
No, I haven't. I cannot find a recipe for it.
@@GavinWebber Thanks for the reply. Not many people have heard of it round here (I'm in Newport). I did contact Caws Cenarth and they weren't familiar with it either. I have contacted Bangor University who were involved in a number of initiatives producing it in the C19; I waiting to hear back from them. Kind regards, Meurig
Hi, I made this today. Could you tell me what the humidity should be when aging? Thanks!
80%
I don’t have MA4001 I have MA4002 and MA11. To get ‘extra cheddary’ flavor can I use Lipase for this recipe? Thanks so much!!
MA4002 is the same as MA4001, just version control to prevent phage. It will work perfectly with this cheese. I would not add Lipase, as it changes the flavour to more like a parmesan, not cheddar.
@@GavinWebber thank you!!
Can’t wait to give this a go!!
I love cheese
What is the bright yellow mold? I was told it can wreck cheese.
Molto bene perfetto
Gavin don't take this the wrong way, but.....you can make my cheese anytime 😉
Do you have to use both cultures ? I have meso and flora Danica? Will that work?
You can just use the meso if you like as Flora danica will produce gas.
Hi Gav, am I right in saying the main difference between Caephilly and Cheddar is the pressing process / weight?
Timings, salting and pressure
@@GavinWebber great - thank you Gav.
Also, how'd you get that big a cheese out of only 10 liters??
Can you try to make norwegian brown cheese out of your whey?
What kitchen timer app do you use?
can you vacuum seal the quarters and keep in cheese cave? For how long?
Yes you canl, but if you don't want it to mature any further, place the pieces in the kitchen fridge.
I have searched high and low to find unhomogenized milk. Can this be made with store bought whole milk? Thank you.
Yes it can. As long as it is not ultrapasteurised or UHT milk you should be good to go.
@@GavinWebber Thank you!!!
so after a few days i vacuum packed it. looking back at the vid. i wonder if i should remove from the vacuum?
Vacuum packing is a suitable replacement for natural rind development. It won't get infected with mould.
Would using just one mesophilic culture produce a major difference?
would you recommend caerphilly as a hot fondue dip pot dish ?
Sure, it melts quite well
So it only takes about a month to make..
That said, I think I appreciate cheese more now.
Does anyone know if, when you wash the cheese with brine during maturation, you should air dry it before putting it back in the box?
Just leave it damp and put it back in the box.
So just wondering how much water was mixed with the 5ml of rennet?
60ml
Hey Gavin, my caerphilly is in its first week in the ripening box. The surface when I went to flip it is sticky and almost....gummy? Just the surface, does not appear to have penetrated the cheese. Is this normal? Any recommendations if not?
Yes, totally normal. Keep wiping with the brine solution to keep mould and yeast at bay
@@GavinWebber thanks for the reply! Very encouraging to hear. I've taken care of the blue, I have a couple red dots showing up. Is that anything to be concerned about?
@@Funpants94 you should be able to handle it from here. The mould does keep growing back, just keep washing it off
Can it be vac packed opposed to aging box?
Yes I’ve done it :)
Can't find the M030 on Amazon...Your Website is also out.😣
Any meso will do
Presleme aparatını nereden aldınız?
www.littlegreenworkshops.com.au/product/cheese-press-with-spring/
Excelente‼👋👋👋🧀🧀
what do chemists do when someone tells a joke?
they CaCl₂