I had some extra milk this week and decided to make some cheese that will go in the frig for a while, so I made Belper Knolle and some Gouda. I tried Belper Knolle rolled in Dill and also Paprika, as it turned out they were both yummy and worth trying again.
I started the weekend with 10 gallons of milk, yesterday I made a small batch of Swiss. Today, I used the rest to make even more Swiss and something new called Spessa.
Spressa is an Italian cheese that dates back to 1249 AD. It is fairly simple as its ingredients are milk, culture and rennet. Spressa can be made with Thermophic culture, 3% yogurt or even day old whey.
The basics of the recipe are heat the milk to 70, add culture, continue heat to 95. At 95 add rennet. Wait for clean break and Quickly cut curd to rice size pieces. Quickly stir curds and heat slowly to 108 (3 minutes per degree). Let the curds fully ripen, that is they will shrink try to stick together. Press for 12 hours. Brine in 20% solution. Age for a 2-12 months wipe with brine as needed.
Aging of Swiss:
- cold age July 5 – july 20
- warm age July 20 –
I had such a wonderful result with my first make of “Baby Swiss” that I made a double batch this time.
Important Dates for this make:
Cold Age: May 7-21
Warm Age: May 21- June 11
Wax one: June 11 Other out till June 25th
Cold Age June 25th – maybe November