Author Topic: Baby Swiss #4 - Raw & Aged  (Read 173 times)

Offline Duntov

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Baby Swiss #4 - Raw & Aged
« on: January 13, 2017, 10:55:48 AM »
This is my fourth attempt and I must say it gets better every time.  Since having pledged not to make cheese unless I am using fresh raw milk, I have had no failures or disappointments.  And I have found that no matter what type of cheese, the longer I age it, the better it tastes.  I aged this in a natural rind and occasionally washed with an Annatto infused brine.   I have to admit that I almost forgot about this cheese sitting in the back of the cage in it's aging box.  A few times the mold on the rind was so thick you could blow a dust cloud off of it.

Here is the basic recipe I follow:  http://www.cheesemaking.com/SwissBaby.html

I let this one age for about four months.  The pictures below show it fresh from the box, washed and then cut.  It is very creamy in texture with a nice edible nutty rind.


« Last Edit: January 14, 2017, 06:46:34 AM by Duntov »
The Rinds, they are a changin.  - John

Offline awakephd

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Re: Baby Swiss #4 - Raw & Aged
« Reply #1 on: January 13, 2017, 12:06:29 PM »
Beautiful! And more that worthy of a cheese-for-you!
-- Andy

Offline DoctorCheese

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Re: Baby Swiss #4 - Raw & Aged
« Reply #2 on: January 13, 2017, 04:05:10 PM »
That looks delightful, AC4U!
I am a cheese loving college student headed towards a PhD in Psychology working with what I have to produce some yummy morsels. Advice is always welcome!

Offline AnnDee

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Re: Baby Swiss #4 - Raw & Aged
« Reply #3 on: January 13, 2017, 06:34:30 PM »
This looks wonderful! ac4u :)
Ann

Offline Boofer

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Re: Baby Swiss #4 - Raw & Aged
« Reply #4 on: January 14, 2017, 09:08:25 AM »
"The Rinds they are a changin"  :)   Classic!

Sweet-looking cheese, John. Have a cheese.

I like the before and after wash pics.

-Boofer-


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Offline Danbo

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Re: Baby Swiss #4 - Raw & Aged
« Reply #5 on: January 14, 2017, 09:26:39 AM »
Sooooo nice! :) AC4U...

Offline Al Lewis

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Re: Baby Swiss #4 - Raw & Aged
« Reply #6 on: January 14, 2017, 09:49:53 AM »
Beautiful cheese!  AC4U!
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/

Offline Vnature

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Re: Baby Swiss #4 - Raw & Aged
« Reply #7 on: January 14, 2017, 10:29:38 AM »
I got hungry gazing at the pictures.  :D AC4U.
Maybe I'd better stop washing all the mold off my own Baby Swiss.  ::)

Offline Mike Cross

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Re: Baby Swiss #4 - Raw & Aged
« Reply #8 on: January 14, 2017, 11:09:21 AM »
The thickness of the rind implies that it may have dried too much.  Do you have good humidity control in your cave?

Offline Duntov

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Re: Baby Swiss #4 - Raw & Aged
« Reply #9 on: January 14, 2017, 11:21:01 AM »
The thickness of the rind implies that it may have dried too much.  Do you have good humidity control in your cave?

I am running at 85% humidity in my aging boxes.  The rind is actually thinner that it appears and is fairly soft.  What you are seeing is the addition of Annatto to the brine wash that gives a lovely graduated tone. 
« Last Edit: January 14, 2017, 11:47:06 AM by Duntov »
The Rinds, they are a changin.  - John

Offline Danbo

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Re: Baby Swiss #4 - Raw & Aged
« Reply #10 on: January 14, 2017, 04:04:36 PM »
I haven't seen that before. It's a nice twist. AC4U...