Go Back

Canadian version of Welsh Caerphilly Cheese

This recipe is from 200 Easy Homemade Cheese Recipes by Debra Amrein-Boyes Makes about 4 pounds (2kg): 12 % yield Ntala Quintilio teaches cheese making classes and I made this recipe with her: 58517 Range Road 60, RR2 Barrhead, AB T7N 1N3. (780) 305-2377
Course Cheese
Cuisine Welsh/Canadian
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 50
Author Valerie Lugonja is... A Canadian Foodie


  • 16 quarts whole milk
  • ¼ teaspoon mesophilic culture
  • ¼ teaspoon Aroma mesophilic culture
  • ¾ teaspoon calcium
  • ¾ teaspoon liquid rennet
  • 18 % Saturated brine (5 parts water to 1 part salt)
  • wax optional


  • thermometer
  • non-reactive double boiler that will hold 16 litres
  • large tomme mould
  • cheese cloth
  • slotted spoon
  • long spatula for cutting the curd
  • draining mats
  • aging cave


  1. Take your milk out of the fridge one to two hours ahead of making the cheese, depending upon the size of the milk containers (the larger, the longer)
  2. Sterilize all equipment and counterspace
  3. In a hot water bath over medium heat, warm milk to 90°F/32°C stirring gently; turn heat off
  4. Sprinkle cultures over surface and let hydrate for 5 minutes; then mix well using an up and down motion to fully incorporate without breaking the surface
  5. Cover and let ripen for 30 minutes maintaining the temperature of 90°F/32°C
  6. Dilute calcium chloride in ¼ cup cool water if not using raw mile; add to milk and using the same up and down motion to fully incorporate without breaking the surface, then do the same with the rennet (calcium chloride must go first)
  7. Cover and sit, maintaining a temperature of 90°F/32°C for 45 minutes, or until the curd gives a clean break; if necessary, sit an extra 5-10 minutes
  8. Ensure a clean break, then cut the curd into ½ inch cubes; let stand for 5 minutes to firm, maintaining temperature
  9. Turn heat back on and slowly heat curds to 95°F/35°C over 30 minutes: adjust heat as necessary to ensure it takes 30 minutes to warm the curd to this temperature, stirring slowly to ensure uniform curds
  10. Cover and hold curd for 45 minutes, maintaining temperature
  11. Prepare mould with wet cheese cloth; place prepared mould underneath cheesecloth lined colander to catch the warm whey: this will warm the mould
  12. Fill mould with curds, piling them higher in the centre; pull cloth up neatly over the curds and fold snuggly over the top with as few wrinkles as possible
  13. Put on the top or the follower; press at medium weight for 30 minutes
  14. Turn over, redress cheese and place back in the mould other side up; continue pressing at medium pressure for several hours, or overnight
  15. Remove cheese from press; unwrap and place in brine solution for 20 hours, turning over after 10 hours
  16. Remove from brine; dry on a cheese mat placed on a cheese rack at room temperature for 2 to 3 days, or until dry to the touch (turn twice a day)
  17. (Go to #20 for waxing option now, or) Place cheese on a clean cheese mat in a ripening container inside the cave; ripen at 50°F-54°F/10°C-12°C 85% humidity turning daily maintaining humidity by adjusting the lid in the ripening container, as necessary
  18. After about 2 weeks a whitish grey mould should appear; continue turning daily until a thicker crust forms
  19. After about 4 weeks, the cheese will begin to soften just under the crust, possibly becoming runny: eat it within 2 to 3 months (it will not keep as long as the waxed version)

Waxing Option: After #16, coat cheese with 2-3 layers of cheese wax; ripen at 50°F-54°F/10°C-12°C for three weeks at which point the cheese will be ready to eat (Age longer for a sharper flavour.)