My First Swiss

[george]

 ;D

[Al Lewis]

Swiss is doing great.  Decided to re-wax my Jarlsberg tonight prior to putting it back into the cave to age.  Smells awesome!!!

[Mighty Mouse]

Looking good! Can't wait to hear about that Jarlsberg.

[Al Lewis]

I'll be sure and post some pics and info when I cut it.

[Al Lewis]

Well this is the last week for the Swiss to be out of the cave for swelling and it looks as though it's doing quite well, although the sides aren't swelling much the top and bottom are crowning very nicely. 

[Al Lewis]

Well the Swiss is back in the cave to age now.  Have good swelling top and bottom.  I may wax it tomorrow.

[H-K-J]

Well the Swiss is back in the cave to age now.  Have good swelling top and bottom.  I may wax it tomorrow.

Just a suggestion
why not wash it with a wine salt water brine and let it do it's thing
my Swiss has no mold
I think I need  to moisten it more to keep it flexible yet at the moment it smells heavenly  ^-^
Alp has so many excellent post's  on this.
I used the same wash on my Caerphilly and my wife loves the rind and I only washed it twice to keep the mold away ^-^

[Al Lewis]

I did several saltwater/vinegar washes on this and then coated it with olive oil.  I was reading Alps post on washing and he says they used a salt rub on swiss.  I think I'll wait and see how the rind holds up in the cave and try that wine wash should a mold problem occur.  Off for 12 days now so I should get a lot of opportunity to make some of the cheeses I want.  Thanks for the suggestion! ;D

[Boofer]

I'd second the vote for developing a natural rind on your Swiss rather than waxing it.

-Boofer-

[Schnecken Slayer]

Well the Swiss is back in the cave to age now.  Have good swelling top and bottom.  I may wax it tomorrow.

Nice swelling! How long now to the sampling?

[Al Lewis]

I'd second the vote for developing a natural rind on your Swiss rather than waxing it.

-Boofer-

It actually has a very nice rind now.  I just have to keep on it to make sure no molds develop.

[Al Lewis]

Well the Swiss is back in the cave to age now.  Have good swelling top and bottom.  I may wax it tomorrow.

Nice swelling! How long now to the sampling?

Recipe says at least 12 weeks.  I'm thinking I may try it around April to celebrate spring. ^-^

[Al Lewis]

Getting ready to wax the swiss and the double gloucester today.

[Al Lewis]

All done.  I usually put two to three coats on and then check it in a few days to see if it is hard against the surface or spongy.  If it feels spongy I take it off and do it again.  A little brushed on wax holds the labels nicely.

[Al Lewis]

Nicely tucked away.  Getting full on this shelf.  Seems my cave will hold a lot more cheese if I wax it or bag it. LOL  23 pounds on this shelf.