How to Make Smoked Paprika Caerphilly

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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[@GeneLake001]

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]

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

[@Giveme100ksubs]

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

[@GavinWebber]

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

[@Giveme100ksubs]

@@GavinWebber Nice

[@Loadarine]

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”

[@dc-k4868]

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

[@christyfortes2275]

I made this. Fantastic! Thank you Gavin.

[@addysbeeandgarden320]

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

[@helenvan-ross4212]

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]

Go for it!

[@StacyMClements]

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

[@pcharliep61]

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

[@Jesamania]

Man, that looks so tasty.

[@HBrooks]

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!

[@LeeLee86]

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 😩

[@WindWolfAlpha]

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?

[@Femme_Elf]

Looks delicious!

[@GavinWebber]

So good!

[@VenomStryker]

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

[@pkun80]

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?

[@MissySimpleM]

What a wonderful cheese 😍

[@GavinWebber]

Thank you 😋

[@ronhar1412]

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

[@GavinWebber]

Glad you enjoyed it!

[@dennisbishop3842]

Great video 👍

[@ukhotrods]

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

[@blh3741]

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]

Great point!

[@thephillard]

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

[@GavinWebber]

kzbin.info/www/bejne/eGGbiJmjZpiLp9U my version

[@Funpants94]

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]

C101 is a perfect substitute for MO30

[@bludicka21]

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

[@GavinWebber]

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]

@@GavinWebber Thank you!

[@MONICA-bw4gk]

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]

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.

[@robertgeorgewerner]

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]

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]

never had a bad smoked cheese

[@aprilenglish6760]

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.

[@JohnToddTheOriginal]

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

[@curdnerd]

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]

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

[@curdnerd]

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

[@valerieengel7854]

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?

[@jjjnettie]

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]

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

[@jjjnettie]

@@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.

[@Funpants94]

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]

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]

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]

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

[@mariahowson7983]

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]

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

[@mariahowson7983]

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

[@toddlil]

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

[@GavinWebber]

sure can

[@toddlil]

Y does the size of the chord matter

[@williamarnold5826]

Does the cheese king reply??

[@GavinWebber]

Of course!

[@johnmirbach2338]

😎👍👌🖖✌🤓

[@michaelprice5708]

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

[@thebestcompaniondogforyou3367]

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]

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

[@thebestcompaniondogforyou3367]

@@GavinWebber thank you

[@zachariahmarkusson7479]

Great video 👍

[@GavinWebber]

Glad you enjoyed it