This will be my first swiss with holes. Thanks to luxinboy and sailor's posts, I am hopeful this will have a good outcome.
The make went well, I made all my temp targets and pH seemed to be fine, though it got going too fast on the press so I pulled it early.
Jarlsberg 12/15/11 first make
I decided to make this cheese moist, as I want it for grilled cheese sandwiches. Not sure why I skimmed it! Wasn’t thinking.
4 gallons raw Brown Swiss cow milk, Skimmed to approx 3.0%, pH 6.7
¼ tsp TA
¼ tsp LH
1/16 tsp PS
¼ tsp chymosin
Warmed milk to 92 degrees, added cultures and let sit 5 minutes. Stirred into milk and let ripen 45 minutes. Temp 92 degrees
Added rennet and let sit 45 minutes. Floc 13 minutes x 3.5 = 45 minutes, temp 92 degrees
Cut the curd into navy bean size…sort of. Let settle 5 minutes, and then stirred for 20 minutes. Temp 92 degrees and pH 6.5
Let settle 5 minutes and dipped off whey until curds were visible. Replaced with 140-degree water until whey temp was 100 degrees.
Returned to heat and raised temp to 108 degrees over ½ an hour. All temps on target! pH 6.4
Pressed under whey with 12 lbs for 10 minutes. pH 6.4
Drained whey and pressed with 25 lbs for ½ hour, pH 6.4 to 6.3
Redressed and pressed with 40 for 1 hour, pH 5.7
Redressed and pressed with 60 pounds for 45 minutes, pH 5.4 to 5.3
Removed from press and put in brine (1150 SG) for 6 hours.
weight after brining 4 1b 3 oz--about where I wanted it...I think
Let it dry a bit and then off to the cave for a week or so.