Monthly Archives: June 2015

Swiss Cheese Saturday – 6-20-2015

I am running a garage sale and making cheese today.  It is working out okay so far. I am using cheapo milk from king Soopers.  The recipe is the Traditional Swiss from Ricki Carroll’s book, page 122-123. 2 gallons whole milk, Thermophilic culture, Proprionic Shermanii culture, animal rennet, and a dash of calcium chloride.

Swiss Cheese Curds during the stir.
Swiss Cheese Curds during the stir.

This is a heat to 90 ° add stuff, cut and heat the curds to 120°, cook for a while and press. Actually a pretty simple recipe. I have a couple sizes of buckets that I generally use in the press.

In mold for second press
In mold for second press

I always seem to struggle with the cheese cloth.  It is always pressing things badly or generally getting in the way.

Update: July 11 Waxed Swiss tonight. It has been sitting for 3 weeks in 68 degree and is a little bulgy and a little dry along the edges but looks good to go under wax.

 

Gruyere and Cream Cheese – June 5th 2015

Another make day started early with cream cheese.  Because it takes 16-24 hours to set the curd, it made sense to start with cream cheese and then set it aside to set.  The second cheese was Gruyere.  I started with 2 gallons of goat milk and added a gallon of whole milk from the store.

Follow the story of each on the following pages: Cream Cheese, Gruyere.

Gruyere Update: I sealed the smaller block of Gruyere in seal-a-meal plastic June 20th.  It looks a little dry.

July 11 Update: Sealed larger block in wax it has been in the cheese frig and it  is a little squishy and seems like it is coming along nicely, but I think it is ready for wax.

Gruyere Sealed in Plastic
Gruyere Sealed in Plastic