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Curd Nerd Newsletter Edition #2
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Smoked Paprika Caerphilly
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G'day Curd Nerds. Welcome to the second curd nerd newsletter.
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Quickly becoming one of my favourite cheeses, Smoked Paprika Caerphilly cheese was created because of a potential disaster! Initially, I was aiming to make a Yarg-style cheese, which is made by coating a Caerphilly-style cheese with large stinging nettle leaves.
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I managed to grow some stinging nettles near our chook house due to the high soil fertility but made a major mistake when blanching the leaves to remove the sting. I simply boiled the leaves too long and they wilted and looked like steamed spinach! As I had already made the Caerphilly, I had to think quickly.
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I read somewhere that rubs are currently all the rage, so I looked at my spice rack and grabbed the most colourful spice that I liked. I didn't want the cheese to be too overbearing, so Smoked paprika was the choice de jour.
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The rest is history, with the cheese tasting amazing and the rub giving it a very appealing rind! I have had so much glowing feedback regarding this recipe, that I just had to showcase it in this week's newsletter! So do yourself a favour, watch the video and make some Smoked Paprika Caerphilly. It will be ready to eat in just 3 weeks.
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This week's special offer is the Hard Cheese Kit and Cheese Press.
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Use coupon code smokey at checkout and get 10% off either or both of these products.
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This simple cheese press with spring is made to suit cheese baskets up to 180mm wide, and 175mm high. Easy to assemble with full instructions. As used by Gavin Webber in his cheese-making videos.
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$125.95 inc GST
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The Basic Hard Cheese Kit makes nine delicious, homemade cheeses:
Farmhouse Cheddar, Gouda, Monterey Jack, Feta, Cottage Cheese, Colby, Cotswold, Leicester, and Ricotta.
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It can be used to make many of Gavin's video recipes as well like; Smoked Paprika Caerphilly, Sage Derby, Leiden, Edam, Havarti, and Traditional Cheddar.
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$131.00 inc GST
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