Author Topic: How to get larger eyes in a Swiss  (Read 794 times)

Offline Tomer1

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Re: How to get larger eyes in a Swiss
« Reply #15 on: February 03, 2013, 04:55:31 AM »
What are the benifits of putting it in a shallow pan vs in a cylindical bucket?

One immediate benefit is that it is easy to skim the cream off. There may be others as well, I am not sure.


Do you have a picture of such setting?
Amatuar winemaker,baker, cook and musician
not in any particular order.


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Offline tnbquilt

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Re: How to get larger eyes in a Swiss
« Reply #16 on: February 03, 2013, 08:31:35 AM »
The man that I buy my raw milk from told me that his wife will take the gallon of milk out of the refrigerator, after the cream has risen to the top, and set it in a pan, and then squeeze the jug. The cream comes out of the top first. Of course you would need to sanitize the jug first. He said that his wife whips the cream into whipped topping and it's great.

I haven't tried that because I was wondering how I would know if the milk that was left was 2% or what. I think I will try this next time.

I make pepper jack by adding extra cream to it, so I could buy 4 gallons of raw milk, take the cream off of 2 gallons and make Swiss cheese, and then use the cream to add to my other milk to make my pepper jack recipe. I'm all for that.
Tammy