This morning I am going to make ( attempt to make ) a farmhouse version of Caerphilly with 20 lt of Raw milk, MM100 and Mycodore. This cheese will be my first cheddered cheese and will age for 4-5 months.

I’ve made Caerphilly, and as I recall it was not a cheddared cheese.  Also, it’s meant to be a fresh cheese.  I can be eaten at 1 month, but with raw milk I usually wait for 2 months.  Also, you might consider cutting back on the salt, as it takes a lot and tastes very salty.

Ya Rich,
As I said this is the traditional recipe that was originally made for the workers. I think the name was written as Caerffili. I rechecked the site ( which I for some reason can’t get to copy to this Forum ) and it is separated to each side of the round vat and turned over to let drain towards the center.
What you find on the internet is the way thay make it now. If you are interested in the recipe and want to try it I will PM it to you.

Sure, go ahead and send it.  I’ll be glad to look it over.