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.

 

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