How to Make Smoked Paprika Caerphilly

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Smoked Paprika Caerphilly was fun cheese to make and was ready to eat in just 3 weeks. Not only did it look awesome, it tasted amazing as well!
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Опубликовано:

19 окт 2022

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Комментарии : 70

@GeneLake001 Год назад

Another one for the pool room. Caerphilly quickly became my favourite cheese. Imagine my delight when I found one - 6 months old in my cheese cave. I’m very keen to give this one a go. Thanks for your inspiration and amazing and authentic teaching.

@GavinWebber Год назад

Thank you so much! I really appreciate your kind Super Thanks!

@Giveme100ksubs 11 месяцев назад

Wait hold on... How do you have a cheese cave and how big is it?

@GavinWebber 11 месяцев назад

@@Giveme100ksubs It's just a well packed dorm fridge with an external thermostat to keep it at 13C/55F

@Giveme100ksubs 11 месяцев назад

@@GavinWebber Nice

@Loadarine Год назад

Im From Caerphilly, Wales UK. From Trecenydd. Not many people around here eat it. Most people eat Cheddar. Ive tried Caerphilly cheese before and its okay. We celebrate the Caerphilly cheese every year and we have a fun fair for it. Called “The Big Cheese”

@christyfortes2275 Месяц назад

I made this. Fantastic! Thank you Gavin.

@dc-k4868 Год назад

Definitely my next cheese make! Great video as always. Q. How do you handle Welsh cheese? A. Caerphilly!

@addysbeeandgarden320 Год назад

Yum! Also, brilliant use of the sous vide!!!

@helenvan-ross4212 Год назад

Excited to have a crack at this. Last time I made Caerphilly, I was winging it using an old book. Videos like this would have been a great help.

@GavinWebber Год назад

Go for it!

@LeeLee86 Год назад

Gavin I have watched you for years and I am never not amazed at the outcome of eat cheese making video of yours. I am fascinated with the fact that you can use basically the same ingredients (more or less) and just do heat it up a little more, or turn the curds, or press it different with more or less time and come up with a COMPLETELY DIFFERENT type of cheese. It really is just wild. But as fascinating as the cheese making is, I keep coming back because you are just a doll. You make these videos so interesting and informative. I live in the USA (Alabama to be exact) and it is illegal to buy raw/ unhomogenized/unprocessed milk!!! They just started to sell raw/unprocessed milk for “pet consumption” only, but it is only sold in a small quantity (like 1/2 gallon) with a limit of 2. I have wanted to make cheese forever but I don’t know what to do without being able to get ahold of the milk? Plus our milk isn’t just pasteurized and homogenized it’s ULTRA pasteurized and ULTRA homogenized 😩

@HBrooks Год назад

wholley moley, that color looks FANTASTIC! spice-rubbed cheese... hmmm - for BBQ here in texas, we use a 'rub' sometimes, so that'll be interesting. ancho chili powder, other chili powders. powder and herbs (dried cilantro leaves [coriander]). thanks again for all your knowledge and inspiration!

@pcharliep61 Год назад

Looks good Gavin, it's been a while since I last made Caerphilly this is a good reason to make another 🙂🙂👍👍👍👍👍👍

@StacyMClements Год назад

That looks amazing; I need to make this. My one Caerphily tasted a little bit bland, but I think this will be amazing.

@Jesamania Год назад

Man, that looks so tasty.

@Femme_Elf Год назад

Looks delicious!

@GavinWebber Год назад

So good!

@WindWolfAlpha Год назад

Now, wait just one daggum minute! Not only is it Caerphilly cheese, but smoked paprika rubbed Caerphilly?! Are you trying to make me buy a plane ticket to Australia to visit you Gav?

@VenomStryker Год назад

Been a while since I watched a cheese making video. Watched some of yours from a few years ago.

@MissySimpleM Год назад

What a wonderful cheese 😍

@GavinWebber Год назад

Thank you 😋

@pkun80 Год назад

I'm always holding my breath to see when he'll endeavor to make some Parenica cheese (a stretched cheese, made in a number of East European countries, from either cow or sheep milk, usually cold smoked over beech.) In case interested in the recipe, I can share (as well as a point to a few videos on the topic.) Hm?

@dennisbishop3842 Год назад

Great video 👍

@ronhar1412 Год назад

Nice video! I have 0 experience in how to make cheese but it was still worth watching.

@GavinWebber Год назад

Glad you enjoyed it!

@ukhotrods Год назад

I blend my own herbs and spices tempted to have a go with my printer printer or bbq rub😉

@thephillard Год назад

Please please please maybe make a Cambozola! One of my favorites, a cross between French triple cream and Italian Gorgonzola cheese 🤤 decadence incarnate!

@GavinWebber Год назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-B08Wfm13Xqs.html my version

@blh3741 Год назад

I wonder if the "smoked" paprika was the reason for lack of mold on the rind. Wood smoke is used as a preservative for smoked meats. Great tutorial! Thanks, brian

@GavinWebber Год назад

Great point!

@robertgeorgewerner Год назад

Couple of questions Gav: would you ever mill the smokey paprika in to the Caerphilly with the salt? Alternatively, would you get the same effect of preventing mold growth with just using olive oil on the rind? I guess my main question is what was the purpose of using the smokey paprika if it doesn't really affect the flavor of the cheese? Very interesting video. Still relaxing is always. I'm learning so much about cheese and cheeses I want to taste.

@GavinWebber Год назад

Rubs are used to assist rind development and colour. Also, they do impart a little flavour. They also help tame the mould that inevitably grows on the rind of cheese.

@iamcoolalot Год назад

never had a bad smoked cheese

@MONICA-bw4gk Год назад

Hola Gavin soy seguidora tuya desde Chile. Podrías por favor publicar que cultivos Chr-Hansen podriamos ocupar. Aca en Sud América es la marca que mas se ocupa. Gracias

@GavinWebber Год назад

A good subsitute for the cultures listed would be RST743 DVS which provides roughly the same blend. About 1/8 of a teaspoon will be the correct dose.

@Funpants94 Год назад

This is going to be my next cheese for sure. I can't recall, is there a readily available alternative to m030 in the states? I tend to shop from new england cheese supply if that helps?

@GavinWebber Год назад

C101 is a perfect substitute for MO30

@bludicka21 Год назад

Looks great, another masterpiece! Do you think it would work if I vacuum pack it intead of using ripening container?

@GavinWebber Год назад

Good question. I've heard from other cheese makers that if vacuum packing a rubbed cheese, the rub fades due to the moisture being locked into the cheese. Certainly not as visually appealing.

@bludicka21 Год назад

@@GavinWebber Thank you!

@aprilenglish6760 Год назад

I need help with troubleshooting this cheese. I followed the recipe however I had blue mould growing all over it. Cleaned it up but the rind was definitely not eatable. Also the oil had seeped all through the cheese inside. Quite rubbery. Not sure what mistakes I’ve made.

@Funpants94 Год назад

Sorry gavin...couple questions. 1. I only have access to homogenized milk. Would this impact the amount of calcium chloride and rennet you recommended in this video? If so, what would you recommend as a starting point? 2. To maintain the humidity % in the ripening box, did you leave the lid unsealed as shown when you put it in the fridge for the entirety of the ripening period?

@GavinWebber Год назад

The same amount of rennet and CaCl2 with using homogenised. I did leave the lid ajar for this cheese as the humidity was at about 80% in the cheese cave. Adjust as you see fit.

@isabellaordonez5838 Год назад

i've always kind of wondered, does your house smell when you make cheese? Wondering if this is a task too daunting for apartment living

@GavinWebber Год назад

No smell other than us humans. Any cheese odour is confined to the cheese fridge where all the magic happens.

@jjjnettie Год назад

Could you add smoked paprika to the salt used during the pressing, so you get more penetration into the cheese? Thanks for sharing your expertise Gav. :)

@GavinWebber Год назад

I haven't tried that, but I suppose it would work.

@jjjnettie Год назад

@@GavinWebber :) I went ahead and did it that way today. It looked as if my press was bleeding what with all the red whey oozing out. lolol. I'll still do the oil/paprika rub though.

@JohnToddTheOriginal Год назад

Did I miss it? Why not mix some smoked paprika in with the curds?

@curdnerd Год назад

Damn you Gavin! That's another cheese I'll have to try making!!!!! I don't have any MA4001, how much thermo do you think I should add with a standard Meso to achieve a similar result?

@GavinWebber Год назад

I think that the ST is probably only 10% of the mix (if that)

@curdnerd Год назад

Thanks @@GavinWebber. When I tackle this one, I'll just add a teeny half of a 1/64 tsp of thermo.

@valerieengel7854 Год назад

Hi Gavin. I really enjoy your videos! I also had no MA4001 and no MA030 either so I used a full 1/4 tsp C101. This is the biggest and heaviest cheese I’ve ever seen, almost like it didn’t get enough whey pressed out. I used pasteurized/homogenized milk because I want to eat in 3 weeks and saw where raw milk needs to age for 60 days minimum. Is this chicken food or shall I see what I get?

@mariahowson7983 Год назад

Hi Gavin I would like to make this cheese but only have Flora Danica in at the moment, can I still make this and if so how much culture would you suggest. Thanks Maria

@GavinWebber Год назад

You could try, but you may get some gas production and the flavour will be a bit different. More buttery tones.

@mariahowson7983 Год назад

@@GavinWebber ok thank you. I will wait then and order some cultures.

@toddlil 9 месяцев назад

Y does the size of the chord matter

@toddlil 9 месяцев назад

Can you make it without the smoke and would it taste good my brother likes paprika but not smoked

@GavinWebber 9 месяцев назад

sure can

@williamarnold5826 Год назад

Does the cheese king reply??

@GavinWebber Год назад

Of course!

@johnmirbach2338 Год назад

😎👍👌🖖✌🤓

@michaelprice5708 8 месяцев назад

Nice cheese, but incredibly messy process. Highly recommend using thin rubber gloves!

@thebestcompaniondogforyou3367 Год назад

Great vids Gavin.👍 Quick Question tho. Is there a difference between vac seal and waxing? Quality wise I mean Obviously, there is a huge diff in ease of operation😁

@GavinWebber Год назад

Not that I know of. However, I still wax softer cheeses like Havarti and Jarlsburg as they tend to flatten when vac-packed.

@thebestcompaniondogforyou3367 Год назад

@@GavinWebber thank you