![\"Baby](\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/03\/20160311_123303_resized.jpg\")
<\/a>I took a class last fall that featured a Trappist style cheese and other hard cheeses like Swiss and Gruyere. \u00a0Most of the cheese I eat would be considered semi-hard to hard. \u00a0This is just what I like, however most of those cheeses require a lot of waiting. \u00a0Waiting is not my favorite thing to do.<\/p>\n
So, last week, when I ended up with 2 gallons of goat milk, 1 gallon of Cozy cow whole milk and 2 gallons of Safeway brand Lucerne whole milk; I decided to start the waiting \u00a0and made \u00a0a baby swiss and a trappist style cheese.<\/p>\n
The Baby Swiss\u00a0recipe \u00a0comes from cheesemaking.com however, it is not on their site. It is in a downloadable recipe book for giving out your email address. It calls for 4 gallons of milk(I actually used 3 \u00bd gallons), Mesophilic culture, Propionic shermanii, and rennet.<\/p>\n
Baby Swiss Directions:<\/span><\/strong><\/p>\n Additional Notes:<\/span><\/strong> This is most of the\u00a0 directions and generally what I did with this recipe. \u00a0During the step where the cheese was covered by the plate the Ph was 6.46 and dropping. \u00a0After I begin to\u00a0press a cheese I hate to mess up the look by pressing my Ph meter into the cheese, \u00a0so I usually stop taking readings at this point. I rested the cheese longer than it said because it was overnight and I was asleep. \u00a0In the Frig, I kept the cheese in a cheese box. Every few days I wiped the cheese with brine. It didn’t get any mold until the end of the second week.<\/p>\n Update:<\/span><\/strong> The wheel developed normally for 2 weeks, with periodic wipe downs with brine till March 11th. After the 2 weeks in the frig the cheese came out for the warm aging process. It molded pretty badly with in 2 days. \u00a0From there on out I had to wash the cheese every 36 hours or so. Often, I would wipe it down in the morning and then again the following evening. On March 26th, a little over 2 weeks of warm aging and I had to wax the cheese, since I was going out of town. A week later (April 3)I came back to find that the cheese had really swelled(See the photo). \u00a0It had gone from 2.5 inches tall to over 4 inches. For the next few days, I turned it twice a day to even out the bulge. \u00a0On April 6th, I decided it had had enough and put it back into the Cave for the rest of the aging. There is a cheese contest the first week in June, so we will cut into it then.<\/p>\n The wheel developed quickly once I waxed it and the bulge got pretty crazy. So, I cut into it tonight to find the picture on the left. \u00a0It tastes pretty nice, a nice light swiss flavor. It needs a lot more time but, Wow, the eyes came out great.<\/p>\n","protected":false},"excerpt":{"rendered":" I took a class last fall that featured a Trappist style cheese and other hard cheeses like Swiss and Gruyere. \u00a0Most of the cheese I eat would be considered semi-hard to hard. \u00a0This is just what I like, however most of those cheeses require a lot of waiting. \u00a0Waiting is not my favorite thing to do. So, last week, when…<\/p>\n","protected":false},"author":2,"featured_media":323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[4,11],"tags":[],"class_list":["post-292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hardcheese","category-semi-hard"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=292"}],"version-history":[{"count":12,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/292\/revisions"}],"predecessor-version":[{"id":325,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/292\/revisions\/325"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/323"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=292"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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