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.
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.
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.