Caerphilly — Gianaclis Caldwell Mastering Artisan Cheesemaking

Caerphilly — GC adapted to a 10 L batch. 10 L milk. Shared calculations and pH notes.

Milk: 10 L milk
Make: about 1–2 days
Salt at: before moulding
Affinage: about 2 months, 13 °C/90–95% RH

Ingredients

Whole milkPasteurised, not UHT: 10 L
MA 4000 starter: 0.3125 tsp
Mycoderm/MycodoreOptional, approximate source measure: 2.5skewer tips
Calcium chloride, 30%: up to 3.125 mL
Rennet, 200 IMCU/mL: 1.9125 mL
Cheese salt1% in curd +1% surface; source fixed 10 g/8 L is inconsistent with 2% of usual yield: 2% curd weight total
Cheese brineSource concentration not given: enough to immerse

Stage	Time	°C	pH	Do	Notes
Milk
Pasteurise				Skip for this cheese	Use already-pasteurised milk; this heating stage is skipped.
Culture	5–10 min	27	≈6.5predicted, milk	Warm 27 °C; sprinkle cultures, rehydrate 2–5 min and stir 3–5 min.
Ripen	67.5 min	30	≈6.4predicted, milk	Cover and ripen, maintaining temperature.
Calcium chloride	5 min	30	≈6.4predicted, milk	Stir diluted calcium chloride into milk.
Rennet	42.5 min or clean break	30	≈6.3predicted, curd	Dilute rennet just before use; stir up/down 30 s, still milk and cover.	Source multiplier 2×floc; use clean break.
Curd
Cut and rest	15 min rest	30	≈6.3predicted, curd	Cut to 13 mm cubes; allow cut faces to heal without stirring.
Stir	15 min	30	≈6.2predicted, curd	Stir gently.
Scald	15 min +up to 60 min	32	6.49source target, whey; act on measurement	Heat 30→33–34 °C 15 min; hold/stir until evenly firm.
Pitch				Skip for this cheese
Shape
Drain and form	until target	33.5	5.75source target, curd; act on measurement	Drain, pile, keep covered 33–34 °C. Every 15–20 min remove whey; cut bottom edge and place trimmings on top.	Duration 1 h for model only; endpoint governs.
Mill	5 min	33	≈5.8predicted, curd	Break into 25 mm pieces.
Salt	mix	33	≈5.7predicted, curd	Weigh curd and mix 1% salt until dissolved.
Press	about 19.8 h / closure	22	5.3source target, curd	Press lightly 1.5–2 h without fully closing rind; turn out at pH 5.3, rub with remaining 1% salt; rehoop and press 12–24 h, increasing load until closed.	Source does not specify loads.
Brine	45 min/kg cheese	12	≈5.1predicted, curd	Brine after pressing; pat dry.	Source brine strength missing; time is per actual cheese mass.
Cave
Affinage	about 2 months	13	≈5.1make-end baseline; recheck during aging	Complete the described drying or rind-finishing stage, then mature under the stated cave conditions, turning as directed.	90–95% RH; air-dry at 13 °C first. Turn daily, pat mould down without brushing.

Source and cheese-specific notes

British Territorials Recipes.txt — Caerphilly — GC

Uses the source’s explicit 1%+1% salt procedure, rather than contradictory fixed 10 g amount.

≈ marks an illustrative prediction. Source targets and recorded readings are labelled separately; recorded readings are historical context, not targets for a new batch. Use a calibrated meter and the correct sample medium. Read the shared method and assumptions.