Traditional Washing -The hows, whys, whens, whats, and what not (by request)

[tnbquilt]

It is a thin schmier, but I was happy to acquire it. I will add more wine and keep going. I appreciate the advice. I'm sorry about your finger! In a world where I work on a computer for a living, the broken finger is really tough.

[Alpkäserei]

Here are some pics. Thought it might be helpful

[Alpkäserei]

The first cheeses are al during their first 10 day washing. One is still in the brine. The last are in the aging cellar, you can see the white dusting on some that are a few months old already.

[shotski]

WOW that is awesome  The wheel you are holding how many gallons did it take to make and how much does it weigh?

[Alpkäserei]

Each wheel of cheese represents one day's milk. On this Alp, that is amounting to 130 to 150 Liters depending on how the cows are doing. For a cheese cooked hard like Berner Alpkäse, which most of those shown are (the ones in the last picture with red labels on the side are Mutschli) this will yield maybe 15 kg or so of Cheese.

The form is called a Järb and is of adjustable diameter, so that the height remains constant. Here is how they look:



Notice also the block upon which the cheese is placed to be washed. The block is smaller than the diameter of the cheese, making it easy to wash the sides, and also letting excess moisture drip off onto the table.

[shotski]

Very nice setup. What size vat are you using?

[Alpkäserei]

This is on the Alp Vorder Rüderigs in the Berner Oberland, not in Indiana. The vat or 'Chäs-Chessi' is 150 liters, about 40 gallons

[shotski]

This is on the Alp Vorder Rüderigs in the Berner Oberland, not in Indiana.

 
I did wonder about that. My son has been living in Warsaw Poland for 5 years and last year he got married their. My wife and I went over for the wedding. We also did a side trip to Krakow and it was there that the rural farmers from the mountains sold there cheese that inspired me to pursue the cheese making hobby.

[tnbquilt]

My Swiss that I quit washing a few weeks ago has that nice white powder on it. I'm glad I accomplished something in the right direction. My Gruyere still has the thin smear on it, but I washed it for over 2 weeks so I'm going to quit now and let it go. I turned over the Swiss yesterday and it smells wonderful. You don't get cheese at the store with that kind of an odor to it.

The pictures are great! Thanks for posting

[Alpkäserei]

You do often continue to wash the cheese once a week for maybe 3 or 4 months, but this isnt entirely necessary if the cheese wont be aged terribly long.

Cheese in Poland? What do Slavs know about cheese?  (joke- please dont hate me. Just remember the Swiss make fun of everybody, especially each other, but especially those that aren't Swiss, it's like the national sport)

[shotski]

Cheese in Poland? What do Slavs know about cheese?  (joke- please dont hate me. Just remember the Swiss make fun of everybody, especially each other, but especially those that aren't Swiss, it's like the national sport)

Most of the cheeses were fresh or not aged very long. As for hating you I am Canadian I am to polite to even think of it.