Author Topic: Baby swiss from summer  (Read 572 times)

Offline Chetty

  • Medium Cheese
  • ***
  • Location: Utah
  • Posts: 50
  • Cheeses: 2
  • Default personal text
Baby swiss from summer
« on: February 19, 2013, 08:47:22 PM »
Here is a picture of my baby swiss from the begining of this last summer.  I didn't get a chance to get pictures after I cut it because It was gone so fast.  I am going to make alot more of this because it is one of my favorite cheeses to make. 


Guests, join the CheeseForum.org community to remove this ad.


Offline High Altitude

  • Mature Cheese
  • ****
  • Location: Colorado
  • Posts: 236
  • Cheeses: 18
  • Cheesemaking & Winemaking
Re: Baby swiss from summer
« Reply #1 on: February 24, 2013, 06:28:04 PM »
Pretty!....but next time we definitely want to see the eyes!!
Have some (homemade) wine with that cheese!

Offline Chetty

  • Medium Cheese
  • ***
  • Location: Utah
  • Posts: 50
  • Cheeses: 2
  • Default personal text
Re: Baby swiss from summer
« Reply #2 on: February 24, 2013, 06:54:16 PM »
When it gets warmer I will make some more.  This batch was gone before I had time to take pictures.  It had some eye formation but they wasn't as big as I would have liked.  Does anyone have any suggestions to get the eyes in swiss type cheese bigger. 

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,222
  • Cheeses: 201
  • Contemplating cheese
Re: Baby swiss from summer
« Reply #3 on: February 25, 2013, 09:10:11 AM »
SEARCH on "bigger eyes" in the forum. Lots of postings.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline CWREBEL

  • Medium Cheese
  • ***
  • Location: San Diego, Ca
  • Posts: 53
  • Cheeses: 3
  • Default personal text
Re: Baby swiss from summer
« Reply #4 on: February 25, 2013, 11:09:48 AM »
Just curious, why do you wait until it gets warmer?
-Chris


Guests, join the CheeseForum.org community to remove this ad.


Offline Chetty

  • Medium Cheese
  • ***
  • Location: Utah
  • Posts: 50
  • Cheeses: 2
  • Default personal text
Re: Baby swiss from summer
« Reply #5 on: February 25, 2013, 08:38:18 PM »
Just curious, why do you wait until it gets warmer?
I don't have a warm room to age the cheese in so I wait till it gets warm and just leave in in the warm of my make room.  It stays around 65 degrees

Offline CWREBEL

  • Medium Cheese
  • ***
  • Location: San Diego, Ca
  • Posts: 53
  • Cheeses: 3
  • Default personal text
Re: Baby swiss from summer
« Reply #6 on: February 26, 2013, 04:44:43 PM »
Gotcha.
-Chris

Offline BobE102330

  • Mature Cheese
  • ****
  • Location: Upstate New York
  • Posts: 403
  • Cheeses: 19
  • chilihead/cheesehead
Re: Baby swiss from summer
« Reply #7 on: February 26, 2013, 10:46:15 PM »
65 is a bit warm for my bedroom in winter.  The bedroom would make a great spot for warm phase, but a certain lady objects.  She really laid down the law the first time she saw a Stilton getting blue there.   ::)

Offline Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,222
  • Cheeses: 201
  • Contemplating cheese
Re: Baby swiss from summer
« Reply #8 on: February 27, 2013, 08:23:34 AM »
65 is a bit warm for my bedroom in winter.  The bedroom would make a great spot for warm phase, but a certain lady objects.  She really laid down the law the first time she saw a Stilton getting blue there.   ::)
I'm sure she just hasn't warmed up to the Warm Phase idea yet. After all, it IS a community project, right?

I think I noticed an eye roll the first time I had an alpine in the upstairs bedroom. ;)

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.