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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: scubagirlwonder on July 01, 2010, 05:03:44 AM

Title: Proprionic question....
Post by: scubagirlwonder on July 01, 2010, 05:03:44 AM

So, out of curiosity, does proprionic shermanii need oxygen to do it's magic? (eg. eye development) I assume not, since it's inside the cheese when it's active...but the reason I ask is I am wondering if it's possible to go straight to vacuum bagging right after bringing baby swisses out of the cool period/rind development...will I get the same swelling? or am I going to hinder anything? I was just thinking I could cut out having to worry about mold growth or cracking if my babies went straight into vac bags....Thoughts? Ideas?

Title: Re: Proprionic question....
Post by: linuxboy on July 01, 2010, 05:11:52 AM

No, it doesn't need oxygen. So long as you get a proper rind before bagging (usually 2-10 days), you can vac bag.

Title: Re: Proprionic question....
Post by: scubagirlwonder on July 01, 2010, 06:06:10 AM

Thanks Linuxboy! That's what I suspected, but wanted to "ask the experts"!

I appreciate the input!
~Cheers!

Title: Re: Proprionic question....
Post by: Boofer on July 04, 2010, 12:05:47 AM

I kinda had that same question, but I bagged after a week of drying in the cave. I have some results and some success. http://cheeseforum.org/forum/index.php/topic,4100.0.html (http://cheeseforum.org/forum/index.php/topic,4100.0.html)

I'm still waiting for my Baby Swiss and Jarlsberg #2 to give me the gas.  ;D

-Boofer-