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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: thegregger on April 03, 2009, 02:04:19 AM
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Guys:
Thanks for all your postings on Swiss cheese. They have been really helpful. Attached are photos of the two that I am aging right now.
Cheese number 1 is just under 4 pounds, and has been ripening in my kitchen for about three weeks. Max cook temperature was 114 degrees, and I pressed it at a peak weight of 30 pounds, and brined it for about 20 hours. Next week I'll put it in the cheese 'fridge for a minimum of three months. As you can see, the swelling has been modest at best, so I'm a bit nervous that I overshot my pH, but only time will tell.
Cheese number 2 is just under two pounds, and has the potential to be my best. It was my first cheese that I made with a quality pH meter, and I drained the curds right at a pH of 6.35. I cooked these curds to a top temperature of 120 degrees. Due to it's small size, I pressed it at a max weight of about 35 pounds, and brined it for 9ish hours, using my standard brine recipe of 1 hour per pound per inch of height.
I wipe and turn the cheeses every other day, and recently used the cream wax on the 4 pounder to inhibit mold growth.
Greg
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They look nice. I have yet to attempt swiss. I understand this is a difficult cheese to get the eyes right.
They look great, keep is posted. Good pics.
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Those look fantastic! Let us know how they turn out :)