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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Chetty on February 20, 2013, 02:47:22 AM
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Here is a picture of my baby swiss from the begining of this last summer. I didn't get a chance to get pictures after I cut it because It was gone so fast. I am going to make alot more of this because it is one of my favorite cheeses to make.
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Pretty!....but next time we definitely want to see the eyes!!
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When it gets warmer I will make some more. This batch was gone before I had time to take pictures. It had some eye formation but they wasn't as big as I would have liked. Does anyone have any suggestions to get the eyes in swiss type cheese bigger.
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SEARCH on "bigger eyes" in the forum. Lots of postings.
-Boofer-
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Just curious, why do you wait until it gets warmer?
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Just curious, why do you wait until it gets warmer?
I don't have a warm room to age the cheese in so I wait till it gets warm and just leave in in the warm of my make room. It stays around 65 degrees
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Gotcha.
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65 is a bit warm for my bedroom in winter. The bedroom would make a great spot for warm phase, but a certain lady objects. She really laid down the law the first time she saw a Stilton getting blue there. ::)
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65 is a bit warm for my bedroom in winter. The bedroom would make a great spot for warm phase, but a certain lady objects. She really laid down the law the first time she saw a Stilton getting blue there. ::)
I'm sure she just hasn't warmed up to the Warm Phase idea yet. After all, it IS a community project, right?
I think I noticed an eye roll the first time I had an alpine in the upstairs bedroom. ;)
-Boofer-