Author Topic: Swiss made on 2-23-13  (Read 698 times)

Offline tnbquilt

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Swiss made on 2-23-13
« on: June 22, 2013, 02:49:43 PM »
I opened my Swiss today, that is 4 months old. During the warm aging period, I never saw it swell, so it put it back in the cave after 3 weeks. I was not expecting eyes, but they look good to me. It tastes good too, but I think a little more salt would have been nice. I brined it for 12 hours, next time I think I will brine it a little longer.
Tammy


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Offline Spike

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Re: Swiss made on 2-23-13
« Reply #1 on: June 22, 2013, 05:24:29 PM »
Wow, that is beautiful.
Let me be the first to give you a Cheese for this great cheese.
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Offline BobE102330

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Re: Swiss made on 2-23-13
« Reply #2 on: June 22, 2013, 06:32:38 PM »
A very nice looking cheese.

I'm a newbie with Swiss types, but those look like mechanical holes, rather than PS eyes. Swiss types are generally low salt, because PS doesn't play well with salt.  If you want swelling and PS eyes, brine less (see Boofer's comments and good information in my  Jarlsberg the Second thread  If you want more salt, eat with something salty.
« Last Edit: June 22, 2013, 06:38:32 PM by BobE102330 »

Offline John@PC

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Re: Swiss made on 2-23-13
« Reply #3 on: June 22, 2013, 07:28:23 PM »
Pretty cheese.  I've made Jarlsberg several times but haven't had good (i.e. big) eye formation, most likely because I didn't do a "middle stage" aging at the proper 72F or so temp.  My question is other than the temperature what other variables can affect this?  My recipe called for "rice sized" curds and mine were larger, so just wondering if curd-cut size plays into the equation.

Offline tnbquilt

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Re: Swiss made on 2-23-13
« Reply #4 on: June 22, 2013, 09:22:03 PM »
I don't think curd size plays in the equation. Look at the thread that Bob posted, there are several pdf files attached to Boofer's  comments. He's always a big help. Pressing method, salt content, and warm aging period are the things that come to mind.

Bob stated that if I want more salt to eat something salty with my cheese. I was going over the list of things that I would normally eat with Swiss cheese and I agree that the salt could come from there. I was trying to compare flavor in my mind to Swiss cheeses that I have bought and think mine is real close. I don't think that they are mechanical holes, but either way I am happy with the Swiss flavor. The holes don't have flavor anyway, and that's what's important, but at the same time I was glad to see holes. I did a little dance in the kitchen when I cut into it.

I need to make another one, this one won't last long.
Tammy


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Offline Boofer

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Re: Swiss made on 2-23-13
« Reply #5 on: June 23, 2013, 12:37:33 AM »
Congrats, Tammy. Looks good to me.

A belated cheese for your efforts and self-satisfaction. :D

-Boofer-
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Online JeffHamm

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Re: Swiss made on 2-23-13
« Reply #6 on: June 23, 2013, 12:48:09 AM »
Indeed, that looks like a very nice result.  A cheese to you for your success.

- Jeff
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Offline Schnecken Slayer

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Re: Swiss made on 2-23-13
« Reply #7 on: June 23, 2013, 02:25:49 AM »
WOW! that is a nice looking cheese. You must be proud.  O0
-Bill
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Offline Al Lewis

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Re: Swiss made on 2-23-13
« Reply #8 on: June 23, 2013, 11:03:30 AM »
Looking great!  A lot like a baby lace swiss.  Very impressive.