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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Welsh Miners’ Cheese (How to Make Caerphilly Style Cheese)
This short aging cheese packed with lemony, salty, buttermilk flavor is an excellent choice on a cheese plate surrounded by fresh fruits and vegetables. If you are adventurous, you could serve it with cabbage, and enjoy it as the Welsh miners did long ago.
If you are new to cheesemaking, give this cheesemaking recipe a try. The process is easy, and it can be enjoyed in as little as three weeks.
Happy cheese making!
Lisa and YumYum
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Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
✅ Recommended Equipment to Make This Recipe -------
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9” straight icing knife for curd cuts (14”blade) amzn.to/2PjSpKl
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✅Ingredients Used in this video------------
Mesophilic culture (MA4001or MA4002) cheesemaking.c...
Aroma B culture cheesemaking.c...
FLAV54 culture cheesemaking.c...
Liquid calcium chloride cheesemaking.c...
Single strength liquid rennet cheesemaking.c...
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Welsh Miners’ Cheese • You Should Wrap this C...
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Thank you for taking us on this journey and Congratulations on your marriage! I wish you both many happy years! 🎉
Oh, thank you so much!
A beautiful channel and the way cheese is made very understandable and wonderful
I am so glad you appreciate the channel!
Oh wow, congratulations on your nuptials, I soooooo happy for you! I love your work! 🎉❤
Hello Victoria,
Thanks so much! Lisa
Congrats on marriage!! Hope next episode is soon. Missed you!
Thank you so much! Stay tuned... more videos are on the way!
The Countess of Caerphilly
I love this channel 🤙 🐈
Haha 😄! So glad you enjoy the channel!
I have zero desire to make cheese, but stumbled upon your video randomly and let me complement your comunication skills. Nice and concise.
Thank you. I work hard to deliver information in a clear and direct way. I am glad TH-cam brought us together! Welcome, cheese friend! Lisa
Welcome back madam. Congratulations, wishing you both all the very best. The video as usual is nicely made. Congratulations once again.
Thank you for your kind words!
Congratulations , really happy for you , you deserve the best for helping us learn cheesemaking , you are a good person .
Thank you so much for the kind feedback!
Terrific! I love the quick turnaround of this cheese project. And I really enjoy the history aspect! I am very happy to see you back. Congratulations on the marriage. Sending love and high-5 to YumYum! ~Sharon
Hi Sharon,
Yes I love the fact that it can be enjoyed in as little as 3 weeks. And it didn't last long here, I can tell you that. Thank you so much for the well wishes! Best, Lisa
Also belated congratulations and best wishes on your wedding! 😍
Thank you, Lovely!
Great video as always, can't wait to try the recipe for myself. Congratulations on the wedding, may you have many many many years together.
Thanks for the well wishes, Trent!
Fab...ive not had this cheese for a long time,but yours looks so much better than the one i had. I can see Wales from my home,though i live in England.
Thank you! It really was delicious. I would love to visit Wales one day, all of the UK looks so beautiful!
I find this cheese’s history interesting. I make Cornish style pasties. They date back to the 1200s in Cornwall and Devon England and wives made them for their Tin mining husbands. It’s a meat pie filled with potatoes, onions, chopped meat (beef skirt), and rutabega. They are so yummy!! I wonder if they knew of this cheese as well. The cheese and the pasty would make an awesome meal for a miner. ❤
I think the meat pies and cheese would be delicious together...Such interesting history. Thanks for sharing! Lisa
Super please home made baby bel cheese please please
Ah, yes. Edam cheese. Great suggestion!
I don't have enough experience with cultures to blend a flavor profile as you mixed up, but really appreciate the detail and description you added to your video. Congratulations!
Hi Jim,
Thanks! You can always just do a meso and a thermo to make a blend on your own in lieu of the MA4001 :). Experimenting with different cultures to attain a specific flavor profile is a lot of fun. Thanks for watching! Lisa
Your video is best for Dairy
I appreciate that lovely feedback 😊
Congratulations mrs. cheese52
Thank you so much!
Welcome back and congratulations.
Thank you, Dave! Lisa
I missed making cheese! I'm slowly easing into the habit again by making halloumi and pasta filata yesterday. Looking forward to making Caerphilly soon! Thanks for sharing, Lisa ❤️❤️❤️
Hi Honey!
Glad you are finding your way back to your passion. I think you will love this Caerphilly recipe! Happy cheesemaking 😀 Lisa
Hey i missed you and your cheese 😁💖
Awwwww, thanks! It's good to be back!
Very helpful video!
Thanks for sharing
My pleasure 🙏
I made this with kefir culture and I have to say, it is one of my favorites now!
Hi Holly,
Oh wonderful! Thanks for reporting your success and I'm glad it hit your favorites list. Happy cheesemaking! Lisa
Missed your recipes! Thanks for your video! I recently made your Butterkase and its ready to be eaten but now idk what to eat it with 😅. Any ideas would be greatly appreciated! Thanks again for all you teach.
Hello!
Butterkase is delicious with ham on a sandwich, melted over vegetables
or on a grilled cheese. It is also lovely paired with with Reisling. Enjoy!!!
Brilliant video and congratulations on getting married!
Thank you, kindly! Lisa
Under the circumstances, we’ll forgive you for ignoring the cheese for the five days between you wedding and honeymoon. Congratulations!
Hi Thomas,
Thank you so much! Lisa
Awesome job, as always! Thank you :)
Thank you so much, cheese friend!
It seems such an intensive process yet you are very controlled in your approach and delivery to us watching. But i must ask....is the kissing essential to the recipe? 😉
Haha, well it was essential to this one because he walked right into the shot while was videoing! 😀
bravo
Thank you!
Congratulations on your marriage!! 🎉
Thank you so much!
The coalminers surely didn't eat the cabbage! The large outside leaves of a cabbage were used to wrap the cheese because they didn't have Tupperware lunch boxes. The cabbage leaves naturally kept the cheese cool, as well as clean and protected inn the hot, rough, dirty environment of the mines.
Hi Ruby,
Agreed. Cabbage was used to transport, and as a protection. But I am sure that if it was clean, it was eaten as well.
Hi, I live in London, and I just discovered your channel. Some of the equipment you use are not in widespread use here, (or at least I can't find them). I was wondering if you could discuss the equipment and explain some of the ingredients you use and why. I just watched you cottage cheese video. You referred to single strength rennet and I got a bit confused. Is that different from the rennet you normally use? I made the ricotta cheese....Fabulous! Thanks, Stella
Hello Stella,
I get all of my equipment from cheesemaking.com?aff=35. This is an affiliate link which means I make a commission if you purchase. The are domiciled in the US but I know they ship world wide. Almost every cheesemaker I know purchases their equipment and ingredients online. I leave links to what I use in the description boxes of my videos so you can get specifics.
Your question about rennet is a good one. Since there is more than one type of rennet strength I've started to become more specific with my ingredient descriptions so you can be sure of what it is that I am using. I always use single strength liquid rennet in my videos, even if I just said "rennet". I hope that helps! Lisa
@@Cheese52 Yes, I think so. I am a bit thick though, so it still has to filter down!🤭🤭🤭
Nice❤! Your videos should be seen by more watchers. Can I repost your channel without changing anything on the clean platform named Ganjing World? Thank you!
Hi Daniel,
Thank you so much for the kind feed back. At this time you do not have permission to post my work on another platform. Best,
Lisa
No problem, I understand.
Thank you for your reply. Have a good day.
All the best,
Daniel
And by the way when is the parmesan cheese recipe coming? You said it's in editing.
Still in editing- I had some problems with the footage. I may be re-doing the whole thing. 😳
Just found out in Michigan it is against the law for anyone to sell raw milk or pasturized milk, is there any way to work with the other mulks to make hard cheese>
Hi Mary,
Yes. In the USA only 19 states have laws that permit the sale of raw milk. Pasteurized, however, is legal everywhere.
The milk you see me use in the videos is pasteurized, non homogenized milk, which means it has been heat treated, so it isn't raw milk. You can find it in natural stores, farmers markets coops, and even at the farm itself sometimes. Pasteurized milk for the grocery store can also be used, just make sure it is not UHT (ultra heat treated) because it won't set a curd for rennet cheeses.
I noticed that you do not do the “cheddaring” step as is done by some (Gavin Webber for example). Why did you make this choice?
Hello!
This is a great question, with a long answer. Ready?
The purpose of the cheddaring step is to control pH and moisture, which in turn affects the cheese taste and texture. Cheddaring is one method that cheesemakers use to control the final outcome of flavor and texture of cheese.
Cheese recipe writers use a variety of methods to control flavor, aroma, texture and appearance. Besides cheddaring, cheesemakers use milk choice, pasteurization methods, time, temperature, culture choice, rennet choice, cutting methods, stirring times, draining methods, salting methods, pressing methods, and aging methods to vary the outcome of the cheeses they seek to create. It is the employment of the different combination of these methods that make the thousands of cheeses that are available around the world. Think about it: Cheese is made from milk, culture, rennet, and salt. Those are the only ingredients in most cheeses, and the outcomes are completely different! Amazing.
In my recent Pasta Filata class at the University of Guelph, during a Low- Moisture Mozzarella cheesemaking session, I watched my professor suddenly pivot and cheddar the curds because the pH wasn't falling fast enough for her liking, and the moisture wasn't being driven at the pace she needed to create the Mozzarella texture she desired. It worked brilliantly, and the cheese was perfect. (I enjoyed several slices of pizza with that cheese on it, just to make sure. :))
Gavin has five different Caerphilly recipes on his channel, and not all of them employ the cheddaring step (Smoked Paprika Caerphilly is an example). A better question might be to Gavin, "Why did you use the cheddaring step in some of your Caerphilly recipes, and not others?" The answer lies in his combination of the choice of methods he used to make the cheese he desired. Compare his recipes, and mine too, of course. You will note slightly different temperatures, times, salting methods, etc. You are witnessing how we use these variances to create good cheese.
Now to answer your question. My goal was to create a proximity of a Traditional Welsh Caerphilly at home (It's a PGI cheese, which means it is protected, and can't be sold under that name anywhere but from it's origin). I researched the flavor, aroma, texture, and appearance profile and used the tools I explained above to create what, in my mind a Traditional Caerphilly should taste like.
Whew! If you're still reading, thanks for the excellent question, and happy cheesemaking!
Lisa
Excellent and informative answer. Thank you for taking the time to answer my question so completely. This will help me with this cheese and others as well.
@@AONM52 My pleasure!🙏
hi,I prepare gauda cheese and I wrap it with plastic wrap and I put it in the fridge but after 10 days I see blue mushroom, I don't understand why, I wrap it well to isolate the cheese against the air, but I find the mushroom, you can help me understand and thank you
Hello,
Hmmm. It could be a number of things. Let's troubleshoot.
Do you mean kitchen plastic wrap, the thin plastic in a roll? It could still let in air, and it may not have been sanitary.
How dry was the cheese before it was wrapped? If you are sealing a cheese to age it, it needs to be very dry.
For now, I suggest taking it our of the plastic and wiping off the mold with s salt and vinegarsolution. Don't smear it all around the cheese or it will come back very quickly. Try to lift it up and off, if that makes sense (it will come back anyway, but you can slow it down.).
Gouda is a fairly moist cheese, so creating a natural rind will be a lot of work, but you can try it. Place the cheese in a sanitized plastic container and place the lid on top, but not tight.
Put the whole business ba k in the fridge and check ot one a day for milk. Wipe off any thing you see and put it back in the container.
I think you should plan a short aging time for this one. See if you can get it to six weeks, and enjoy it. Hope that helps,
Lisa
@@Cheese52 thank you very much
Can you tell me what I can do I can't find pasteurized non homogenized milk in my area and the cream I can get is ultra pasteurized
Hi Mike,
Sure! For the milk, you can use any pasteurized homogenized grocery milk as long as it has not been ultra pasteurized. Check the label carefully to be sure. If you are in the US, milk labeled "organic" is usually ultra pasteurized, so be aware of that.
Regular grocery milk needs a little more care to coax cheese from it. I recommend using the freshest milk ( I reach to the back of the cooler and grab the ones with the longest best buy dates), and use it the same or the next day. Be sure to use calcium chloride, and after the cutting step I suggest allowing the curds to heal a little longer, up to 20 minutes. When you first start stirring, be very very gentle. Think "moving' the curds rather than stirring the curds.
Regarding the cream: almost all cream in the US is ultra pasteurized. It can be added to cheese recipes in small amounts, no more than 25% of the total volume of milk without compromising the curd set, so you are ok to add the ultra-pasteurized cream to pasteurized, homogenized milk for this recipe.
Hope this helps and happy cheesemaking!
Lisa
@@Cheese52 Hi Lisa,
Thanks for the info it helps allot. I love your videos I have watched so many of them that I feel like I know you! Also I learned allot from you.
Mike
@@mikererichaq3402 Oh, thank you. I am so glad you enjoy the videos. Thank you for the lovely feedback! Lisa
Nice channel waiting visit👍👍
Thanks so much!
Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. cheesemaking.com?aff=35 This is an affiliate link, which means I make a small commission if you purchase through the link :)
Yes but they don't sell that particular cheese press. Did you make it yourself?
Hi I have a question...is rennet gotten from animals tummy?
Hello,
Indeed. Animal rennet is extracted from the lining of the 4th stomach of a calf. There are other, however, other types Some use plants such as thistles, or nettles, or even molds or mushrooms. Hope that helps! Lisa
@@Cheese52 thanks lisa.therefore I cant have ur cheese bcz im muslim
@@shinamani9251 Sure. Many cheeses are made with vegetable rennet, which should be halal. But I would check the labeling on cheese to be certain. Hope that helps! Lisa
@@Cheese52 its my wish to taste ur products
@@shinamani9251 Oh, that is so sweet. You can make this cheese with vegetable rennet and it will taste very similar. :)
So in the old days they just made cheese without buying chemicals, washing with clorox, or following recipes... can you teach me how to make a cheese that is what it is? Maybe it will be famous!
This is actually a pretty big question. Most cheese is made with four ingredients: MIlk, culture, rennet (or an acid in the case of fresh cheese) and salt. In the old days, people did not have the luxury of knowing whether or not their cheese was safe to eat. They reacted to some some visual and odor cues, but for the most part, harmful pathogens are impossible to detect. They are in effect, invisible. So there was a lot of trial and error, and it is impossible to know how many people fell ill or died because of poorly made cheese. That said, many artisans were at the top of their game and did produce outstanding cheese without the benefit of modern convenience. Trust me. They had recipes and a solid process to be able to make safe, consistent cheese :).
In short, they used raw milk, and probably a process known as back slopping, which uses the previous day's whey for the bacteria. They harvested thistles or nettles and made their own rennet, or they slaughtered a calf and harvested the stomach lining to create the rennet. They chopped their own wood to create a fire, then used their senses to judge the milk temperature to proceed with their recipe. If they were near an ocean they harvested their salt from the sea. They made their own molds from clay or wood. They carried their wheels up the mountain to aging caves to allow the cheese to ripen. They threw a lot of batches out while they learned what time, temperature, salt and aging did to the cheese, and to the people around them that ate it.
Today, we can benefit from cultures that are grown in a safe environment, rennet that is made for us withut having to posess the foraging knowledge it takes to find the right species (false nettles look just like nettles and cause paralysis), salt that comes in a package and molds made from material that do not harbor pathogens. We have people that make videos, write books and teach classes how to make cheese.
We understand the role of pasteurization and sanitizing our work areas to prevent harmful pathogens from entering our food, all while we work within a temperature range that encourages the growth of bacteria, both good and bad.
There are some folks that manage the old ways successfully today, largely because the bacterial colonies on their equipment have evolved and become strong enough to push out harmful bacteria, and many produce thermophilic cheeses which push the temperatures and cooking times to a place that begins to at least slow the growth of harmful bacteria. That combined with higher salt levels, all contribute to their processes safety levels.
So the short answer is, no. I believe that sanitation, proven processes, and quality ingredients are critical to making quality cheese. That, and I cannot bring myself to participate in the activities to harvest rennet and at my age, I do not want to carry my cheeses up a mountain. 😉
I hope this helps you better understand what it takes to be a natural cheesemaker in a modern world. Thank for the question! Lisa
@@Cheese52 amazing response, thank you! Are you a chemist by trade? Or did you come from a cheese making family or business? I found a recipe for accidental cheese (basically cottage cheese) that uses buttermilk as the culture that I might try... I'd love to make cheddar but it seems like a big investment. You're channel and your help is top notch!
@@KAFKUBA Thank you :) I started out as a hobbyist, and learned over time. I currently study online at the University of Guelph in Canada, and am earning my professional cheesemaker certificate. I have a pHd Chemist in the family, and he helps me out from time to time.
Fun name for the cheese. Yes. Buttermilk is a great easy culture to work with. You can check out my Boursin Recipe, it is soooo easy! th-cam.com/video/Fdq5UrywbRU/w-d-xo.html. It uses buttermilk and is a top notch cheese. My family LOVES it. Hope that helps! Happy cheesemaking!
Lisa
I don’t know where to get non-homogenized milk. 🤷♀️
You can find it at co-ops, farmers markets and natural food stores. If it is unavailable in your area you can use regular grocery store milk. Just make sure it is not ultra heat treated.
You may need to wait a few extra minutes to set a good curd with regular pasteurized milk, and I suggest you stir very very gently at the beginning of the cook stage. Hope that helps and happy cheesemaking! Lisa
@@Cheese52 Thank you so very much. I appreciate you!!
@@dq6169 My pleasure!
I'm not going to lie. videos like this, and wine making videos, are super frustrating for me. I want to try to make cheese and I want to try and make wine, but I don't want to use a ton of complicated ingredients i have to order. I mean, humans made cheese and wine for thousands of years without things like "ma 4001" or all the crap wine makers put into their wine. i get that you can make a cheese with just milk and lemon juice, but how did europe and the romans manage to make wine and cheese without all these modern additives, yet we can't for some reason?
I'm sorry this frustrates you! I am happy to offer you a different perspective that I think may help you come to a better understanding 😊. I am not a wine maker, but I can speak to cheese.
Cheese is made of just a few simple ingredients: Milk, cultures, rennet and salt. Before commercial production, cheesemakers used the cultures in the raw milk to develop flavors and characteristics they desired by using some of the whey from yesterday'scheese make. They slaughtered calves to use the stomachs to make rennet, or they harvested thistles to create a vegetable rennet.
Most people nowadays are not willing to go to such lengths to create cheese in their kitchens, but cheesemaking supply houses allow us to do that by using dried cultures and pre- made rennet. These ingredients can sound complicated, but they really just are cultures and rennet.
The benefit to using them today is that we can make cheese easily and safely, without having to create those necessary ingredients from the ground up.
There are some folks today that use back slopping methods to culture their cheese, and go to the lengths needed to create theor own rennet.
For me, until the zombie apocalypse happens and I am forced to resort to those methods, I will continue to use commercial products to make my cheese. I hope that helps! Thanks for watching 😀 Lisa
@@Cheese52 that puts a lot into perspective. Thank you.