Check Out This SIMPLE TRICK for Developing Beautiful Natural Rinds.

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This cheese, often referred to as Caerphilly, is a straightforward cheddar that requires minimal tending. The addition of Mycodore, which is optional, gives the natural rind a delightful brownish-red color. The final cheese is crumbly and semi-sharp. 

Get the printable Welsh Cheddar recipe here: https://milkslinger.com/shop/welsh-ch...
If you're in the market for a press, I adore this handmade one: https://shorturl.at/ukUwR

Video Correction: it's 2 cups (or 470 ml) clabber per 8 gallons/30 liters milk.

CHAPTERS
00:00 Welsh Cheddar
01:00 Cultures
02:00 Rennet
03:08 Cutting
03:53 Cooking and Stirring
05:57 Cheddaring
06:27 "Clean Kitchens" -- A Jennifer Sermon
07:42 Milling
07:59 Salting Method
09:08 Using a Dutch Press
10:25 Pressing
12:13 Brining
12:54 Aging
14:39 Cleaning
16:08 Cutting and Tasting
17:29 Redneck Cheddar (Testing Mold Spread)
18:14 Melt Test
18:59 Niggling Questions

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