Good news! It’s not too late to make cheese for the holiday season. Caerphilly is one that needs only 3 weeks to ripen and it just gets better and sharper after that. Recipes for Caerphilly abound, including 3 in the archives of this very blog if you do a search for it – Caerphilly with Suzanne McMinn in 2011, Caerphilly with Enola G. in 2012,
Caerphilly with Enola G.
Enola G. Making cheese is a survival skill to this family. There is really no excuse for any of us to say that we “don’t understand” why some folks believe this or that or live this or that lifestyle – it’s all there in the blogs. People from all different “walks of life” are sharing their lives online. Enola and her family are Christian “survivalists”
Caerphilly with Suzanne McMinn
Glory Bee and Suzanne sharing a moment! This one is her very favorite cheese, so far! Suzanne has been searching high and low for a tasty cheese with a short aging time. This month she found it and she vows she will never let go. Just in case you don’t know Suzanne, you can always meet her at her wonderful website- Chickens in the Road.
Caerphilly – Almost Instant Gratification!
The wait time is less than 3 weeks. I was reading our newly published book, The Cheeses & Wines of England & France the other day and I became interested in one of the many cheeses John Ehle describes – Caerphilly. Why that one, in particular? Well, it’s easy to make, it ages for only 10 days -3 weeks and the miners of England and