Cheese makers apprenticeAnother weekend with fresh milk from R Patch of Heaven! This dairy has great milk and it is making great cheese. So this week I decided to make Swiss Cheese. I haven’t made it in a while and felt it was time. I also picked up a new book, The Cheesemaker’s Apprentice and it contained a recipe for Emmental, which is the cheese American’s think of when we think of Swiss.

emmental2The Swiss recipe I have used in the past, the baby Swiss recipe from calls for an 1/8 tsp of Propionic Shermanii and this new recipe calls for 1 tsp for 2 gallons of milk. This seemed a bit too much so I cut it in half to 1/2 tsp per pot. Each pot had a little over 3 gallons of milk.

In any case, I end up with  a lot of curd, with the nearly 7 gallons of milk. Now that the cheese has come out of the brine and dried for a couple hours it weighs 7 lbs. 8.5 oz.

I am excited to see how a wheel of 7 lbs. reacts when it starts to swell. It will also be interesting to see how this recipe tastes. I added a 1/8 tsp of Alp-D culture to supplement the Thermophilic TA061 culture I have used singly in the past. Follow the complete recipe on the recipes page.