Author Topic: My first Swiss Cheese (that made it out the press)  (Read 49 times)

Online Revilo

  • Medium Cheese
  • ***
  • Location: Germany
  • Posts: 25
  • Cheeses: 4
  • Default personal text
My first Swiss Cheese (that made it out the press)
« on: Yesterday at 04:30:19 AM »
I've tried Asiago a couple of times but the curds always got stuck in the cheesecloth when pressing :'( I decided to try another hard (ish) cheese and am trying a Mutschli recipe based on Alpkäserei's recipe that Stinky recommended: (http://cheeseforum.org/forum/index.php/topic,10178.msg75470.html#msg75470)

Here's what I did:

  • Heated 8L raw milk to 35°C
  • Added 1/2 tsp TE (not quite sure what type) and waited 5 min
  • Added Rennet and waited 60 min (wasn't quite set after the 40 min - maybe the rennet)
  • Cut into 1x1cm columns and waited 5 min before stirring for another 5 min
  • Whisked the curds for 10 min to coffee bean size
  • Stirred for another 20 min
  • Slowly heated from the then 34°C to 38°C over 30 min
  • Filled into the hoop
  • Pressed with 2.5kg-15min, 5kg-30min, 7.5kg-1hr, 10kg-4hrs
  • Left in form overnight without weights
  • Brined the next morning for 6 hours (flipped over half way)

I ordered some Plyban cheesecloths but they seem to be stuck in customs and I just pressed the curds in the mold. It seems to have turned out alright :D
The image is of the cheese after brining. I am thinking of washing the rind now with a red wine (or port-because that's all i can find at the moment)

Offline Stinky

  • Old Cheese
  • *****
  • Location: California
  • Posts: 823
  • Cheeses: 71
Re: My first Swiss Cheese (that made it out the press)
« Reply #1 on: Yesterday at 08:37:24 AM »
If you don't have wine, I'd stick with plain brine until you do. Not sure about what port would do.

Have you tried dipping the cheesecloth into the whey before pressing? That gets them as acidic and less likely to stick.
It's probably a pathogen.

Online Revilo

  • Medium Cheese
  • ***
  • Location: Germany
  • Posts: 25
  • Cheeses: 4
  • Default personal text
Re: My first Swiss Cheese (that made it out the press)
« Reply #2 on: Yesterday at 11:32:00 AM »
I tried soaking the cloth in whey beforehand but it just seemed to make it worse. I still vacuum packed it, hoping it'll still be edible in some way.

I managed to get some red wine so will make the mix you suggested: 300ml water, 60ml red wine and 40g salt.
Will wipe one side of the cheese everyday with cosmetic pads  ^-^

Offline Stinky

  • Old Cheese
  • *****
  • Location: California
  • Posts: 823
  • Cheeses: 71
Re: My first Swiss Cheese (that made it out the press)
« Reply #3 on: Yesterday at 11:51:23 AM »
A brush really works better... that way you're able to get the layer of schmier really worked around. It's also the way the Swiss do it.

But you can try this on this cheese, and try the other on a different cheese, and see which you prefer. It seems to work for Boof.

Either way, looking forward to seeing what happens.
It's probably a pathogen.