Making my first Baby Swiss today. Trying o follow the makes on this thread have given me a few points to ponder, and I wonder if you all could weigh in on these.
3 gallon make. How big and what type of mold do you use? I see cowboy's using 3 gal of whole milk and gets a 4 lb cheese. From the picture in the thread, it looks like an 8 inch mold.
Does anyone know where I can find some of the original make directions for a Baby Swiss?
I have piled so many directions on this it seems almost impossible to repeat. I'll post my notes as soon as I'm done with this if I can get i to knit up.
As soon as I make a cheese I recognize, I'm going to branch out a little, but my cheeses so far have been okay, but not what I'm looking for.
I made a good Caerphilly, everyone but me likes it, and I'm waiting to see how the Butterkäse comes out before I make another one of those.
Thanks for all the great advice and the helpful posts.
I really miss my Bergkäse from the Allgaü. No Germany vacation this year I'm afraid, So I need to get my cheese on ! ;-)