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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 It was originally made as a poplar snack for Welsh coal miners to eat at work because it had a thick rind which made it easy to transport and eat.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.
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.