Caerphilly (pronounce CAR filly) is a Welsh cheese that is named for a small town in Wales with a famous castle by the same name.  It is also very commonly made in England as well.  It was originally made as a poplar snack for Welsh coal miners to eat at work because it had a thick rind which made it easy to transport and eat.  It was traditionally also quite a moist cheese with an earthy, lemony lactic tang.  The more industrial made Caerphilly Cheeses might be rindless and are more bland, dry and crumbly.  This recipe can be aged as a waxed wheel or with a natural rind to develop the more traditional complex flavors. It can be eaten as soon as 3 weeks, or for a sharper flavor, can be aged 2-3 months.  It can also be easily adapted to goat milk by cutting back on the rennet.

This live, interactive session will happen at 11:00 a.m. MT on October 3, 2020, and will be taught by Art of Cheese Owner & Lead Cheese Coach, Kate Johnson.  But don’t worry if you can’t attend the session at that time!  A recording will be available for you to watch at your convenience shortly after the class.

Here’s how it works:

Step 1:  Register at the link below

Step 2:  Once you register, you’ll receive an e-mail with links to the session and recipes which includes a list of equipment and ingredients needed (and where to source them).  PLEASE SAFELIST  kate@theartofcheese.com AND n.convertkit.com so these e-mails don’t end up in your SPAM FOLDER! Or at least, check your spam folders if you don’t think you received the links.

Step 3:  If you don’t already have it, download the Zoom software onto your computer or personal devise.  It’s easy and it’s free and you’ll find it at Zoom.us

Step 4:  On the date and time of your class, simply click on the link to attend the session and start learning!  Or if you can’t make it at that time, watch the recorded session which will be e-mailed to you at the conclusion of the class and you can watch it at your leisure.

Your registration fee includes:

• Unlimited access to our Cheesemaking 101 online course;
• Interactive instruction with live Q&A;
• Downloadable recipes;
• Unlimited access for 1 year to the recorded version of the class

Register Here

Special Ingredients and Equipment Needed:

Flora Danica (and/or regular MM100 Mesophilic Culture), Cheese Mold/Form (Hard Cheese Mold M3 or Tomme Mold recommended), Butter muslin or cheese cloth, Cheese Press with 8-12 pounds weight (we’ll show you how to make a free bucket press), Cheese wax (optional).