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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 It was originally made as a poplar snack for Welsh coal miners to eat at work because it had a thick rind which made it easy to transport and eat.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.
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.