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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Smurfmacaw on May 15, 2013, 08:44:42 PM

Title: Mutschli #1
Post by: Smurfmacaw on May 15, 2013, 08:44:42 PM
Had a day off so I decided to make a Mutschli after being inspired by Alp's treatise on the subject of Swiss Mountain Cheeses.

I decided to give raw milk a try, finally found a place that sells it.

Make consisted of:

1.5 Gal raw milk
1.5 Gal creamline pasturized milk (I decided to use this due to the price.  Once I'm a little more accomplished at making cheese I'll spend the $12 per gallon to do a fully raw milk make.)
1/4 tsp CaCi (for the pasturized milk)
1/4 tsp TA 61
1/2 tsp LH 100
38 drops of single strength liquid calf rennet

I brought the raw milk to 70 degrees separately then added the cultures.
I brought the creamline milk to 71 degrees and added the CaCl (diluted of course)
Slowly brought the raw milk to 108 degrees over 20 minutes
Added the creamline to the raw milk resulting in 90.4 degrees.
Added diluted rennet and stirred in very well.  Rennet resulted in a 17 minute flocculation time.  I let it gel for 35 minutes.
Cut into 1 inch squares vertically only.  Let it set for five minutes or so and then started pulling the long curds up using techniques in Alp's recipe.  Actually it worked pretty well.  Took me about 10 minutes to get relatively uniform 1 inch cubes.
Next used a whisk in slow figure eight stirring motion to further cut the curd for the next 10 minutes resulting in curds about the size of a kernel of corn.
Next, stirred gently for 30 min.
Next heated to 98 degrees over 30 min while gently stirring.
Into a 7.5 inch mold in cheese cloth.

Pressing schedule is:

10 Min under whey at .5 psi
20 min under whey at 1.0 psi
40 min under whey at 1.5 psi
1 hour at 1.5 psi
2 hours at 1.5 psi
4 hours at 2.0 psi
8 hours at 2.0 psi
1 hour naked at 2 psi to remove cloth marks
Brine for ??
Wash for ten days every day
wash once a week for three months

Pictures to follow.
Title: Photos of Mutschli #1
Post by: Smurfmacaw on May 15, 2013, 11:31:54 PM
First photo is the milk.  Got it at Jimbo's.  Only place close that sells raw milk.

Second photo is the starters.  TA 61 and LH 100.  Larger pile is the LH 100.

Third photo is the floc bowl sitting in the milk.  Well sanitized of course.  I use my trusty stopwatch to time the floc.

Fourth photo is the break.  A little softer than some other makes I've done but then it was only a 2x multiplier.

Fifth photo is the curds.  You can see that they hold together in long rectangles per Alps technique.  Actually worked pretty well.

Sixth photo is the Whey.  Nice greenish yellow color.

Seventh photo is the final size of the curds after cutting with the whisk.  About the size of a grain of corn.

Eighth photo is the press.....you've seen on you've seen them all.

Last photo for now is the knit after 10 minutes at .5 psi in the press.  Subsequent presses consolidated the curd well.

Had a little sticking in the cheese cloth with the third press under whey.  Minor damage that will be trimmed off when I make the edges look nice and beveled.  It's in the press now for its two hour press at 1.5 psi.
Title: Re: Mutschli #1 Final Photo for Today
Post by: Smurfmacaw on May 16, 2013, 12:19:22 AM
After two hours in the press at 1.5 psi it looks pretty good.  Minor defects from the cloth sticking are disappearing rapidly.  Got a new cheese cloth and soaked it with brine and no more sticking!

Title: Re: Mutschli #1
Post by: Boofer on May 16, 2013, 12:20:57 AM
Let me guess...you're using an iPad.  ::)

Love to watch the progress of this make.

-Boofer-
Title: Re: Mutschli #1
Post by: Smurfmacaw on May 16, 2013, 02:10:07 AM
iphone.  Doesn't matter which way i rotate it the forum software insists on showing it sideways.  Guess I'll get the real camera out for next time.  Two more hours til the next flip!
Title: Re: Mutschli #1
Post by: Smurfmacaw on May 17, 2013, 02:00:11 AM
Ok,

12 hours in the saturated brine and it's ready to wash.  Dried it well with paper towels and then gave it its first wash with the gooey wash I've been using on the Gruyere.  Not sure whether I should cut all the little pips off or not.

Mike

Title: Re: Mutschli #1
Post by: Alpkäserei on May 18, 2013, 02:02:46 AM
E Guäte

Looks good

How long will you let this one go?

The coagulation time could maybe be a little longer, maybe 45 minutes. But it will still be good.

12 hours in brine should give you a good saltiness. I like these cheeses salty, if anything I often don't make mine salty enough  :o

Title: Re: Mutschli #1
Post by: Smurfmacaw on May 18, 2013, 02:12:04 PM
I'm probably going to let it go for three to four months.  I'm not sure I like the nubbins though, will it compromise the rind to cut them off?  I was surprised at how easy it was to cut the curd using your recommended technique.  I've always liked Swiss style cheeses so I see a number of these in the future.  Maybe I'll make another next week and let it coagulate 25% longer just to see how they differ.

thanks again for all the informative posts.

Mike
Title: Re: Mutschli #1
Post by: Alpkäserei on May 21, 2013, 07:26:27 PM
I hope this cheese turns out good for you.
This I think is a great cheese for hobby cheesemakers. It's not too hard to make, and a large number a variations are allowed. Also It is a great springboard for other cheeses, lets you master the techniques and methods you would use for a harder cheese like Gruyere, Emmentaler, etc.
Also lets you experiment and develop your own cheeses.
I am using the basic Mutschli as a model for a number of my own specialty cheeses -which is great because it gives me good cheeses that I can bring to market fast. 
Title: Re: Mutschli #1 Update
Post by: Smurfmacaw on June 11, 2013, 03:10:57 AM
Just wanted to post a picture of of the rind progression.  Some minor surface crazing but that is just in the dried schmeir.  Washing on Mondays and Thursdays.  Center is still pliable so it's not looking like it's going to turn into a really hard cheese.  It's been fun so far and the color change is much more noticable looking back at the pictures.  It's been pretty gradual.  Three more months......



Title: Re: Mutschli #1 Update
Post by: Boofer on June 11, 2013, 05:17:39 AM
Just wanted to post a picture of of the rind progression.  Some minor surface crazing but that is just in the dried schmeir.  Washing on Mondays and Thursdays.  Center is still pliable so it's not looking like it's going to turn into a really hard cheese.  It's been fun so far and the color change is much more noticable looking back at the pictures.  It's been pretty gradual.  Three more months......
Looking good! Man, I do love a sweet rind!

-Boofer-
Title: Re: Mutschli #1
Post by: Smurfmacaw on June 22, 2013, 02:43:37 AM
Core sample today.....more because I just got my really cool tryer from Yoav than anything else.  Texture is right on......flavor is really mild but seems to be developing..  I think in a couple of months it's going to hit the mark.  Alpkase, what do you think it should taste like after a month.......It's buttery and smooth.  I'm looking forward to trying it at 3 months.
Title: Re: Mutschli #1 Latest Update and Photo
Post by: Smurfmacaw on July 07, 2013, 05:31:32 PM
I was doing regular cheese maintenance chores and decided to get a good photo of the Mutschli.  The rind has developed a nice color.  I've pretty much reduced the washings to just whenever I feel like it about once a week or every ten days.  Probably could have washed it twice weekly for another month but since I'm going to eat it in just one more month I decided to taper it off.  Smells nice, slight cheeses funk from the washing.  It's definitely firmed up some more and seems to be doing really nice overall.  I thought it was going to remain white but it did finally color up.

Now if I can just keep my hands off it for another month!

Title: Re: Mutschli #1
Post by: Smurfmacaw on July 21, 2013, 01:26:43 AM
Well, I was planning on aging it another month before cutting it but my mother in law is in town and wanted to try the cheese I've been making.  This is the only one that is close so I cut it.  Took out a quarter and vacuum bagged the rest (you know you are a cheese geek when you get a vac bagger for fathers day ::) )

It has a piquant aroma as expected from B. Linens D-day.  Very cheesy aroma as I would expect from an alpine cheese though not insanely strong like really old alpine cheeses.  The taste is mild but really nice.  Very "swiss" in the first impression.  I am really happy with this cheese and will definitely make it again and may make it the "house" cheese.  The one thing I would do differently is I would brine it about 20% longer.  You can taste the salt but I would really like it a little bit saltier. 

Really happy with the appearance of the cheese, great knit, the inclusions are mechanical not propionic but it still tastes really good.  My 19 year old declared it a success and demanded I give her a wedge to take to work to share with her co-workers.

Hopefully I can age some of it out a little longer but judging from the hungry eyes around here I don't know.  I think on Friday I'm going to make a goat version since I can get good goat milk for less than 1/2 the price of raw cow.  :-\

In any case, it's easy and this is a great cheese! (and it's entirely enjoyable after only 2 months!)
Title: Re: Mutschli #1
Post by: JeffHamm on July 21, 2013, 02:05:58 AM
Well done!  It looks really good.  A cheese to your success.

- Jeff
Title: Re: Mutschli #1
Post by: Boofer on July 21, 2013, 03:04:01 PM
In any case, it's easy and this is a great cheese! (and it's entirely enjoyable after only 2 months!)
Kudos to your success! Looks great. Don't you love it when a cheese comes together?

I've been doing Beauforts (http://cheeseforum.org/forum/index.php/topic,11295.0.html) (made #8 this week) and see similar attributes. I may have to give this style a try. You've encouraged me. A cheese for that. :)

the inclusions are mechanical not propionic but it still tastes really good.
I had to go back and check...you didn't add any Propioni shermanii, correct? You were relying on any that would come from the raw milk, I assume.

-Boofer-
Title: Re: Mutschli #1
Post by: Smurfmacaw on July 21, 2013, 03:48:32 PM
I was surprised at how well this one came out.  I didn't add any propionii since I didn't have any and the recipe didn't call for any.  I really enjoyed cutting the curds using the swiss style.  I'm going to use raw goat milk for the next one (I'll probably end up in 7th level of some alpine hell for doing so) but I know it's really fresh unlike what I can get at the health food grocery store.

Next time I'm going to add a little PLA to get the bacteria going and maybe a pinch of propionii just to see how it affects things.  I'm not sure how much, if any the milk has around here.

While it isn't as "in your face" as a really well aged alpine cheese, it is very good in only two months.  I had some commercial Beaufort d'alpage a couple of weeks ago which was insanely good but it was aged for at least 8 or 9 months (maybe longer, I'll have to check).

Let's see....fun make, tolerant to variations in the make, ready relatively quickly and it's good.......definitely on the make again soon list. 

We also had it on some braised tri tip sandwiches and it was a good melter too.  Highly recommended.
Title: Re: Mutschli #1
Post by: Boofer on July 21, 2013, 03:51:31 PM
Let's see....fun make, tolerant to variations in the make, ready relatively quickly and it's good.......definitely on the make again soon list. 

We also had it on some braised tri tip sandwiches and it was a good melter too.  Highly recommended.
What a salesman! :)

-Boofer-
Title: Re: Mutschli #1
Post by: Smurfmacaw on July 21, 2013, 04:16:35 PM
Make one.....you know you want to.  You won't be sorry.  I need to try a Beaufort.
Title: Re: Mutschli #1
Post by: Alpkäserei on July 21, 2013, 08:50:55 PM
Its ok, we make goat Mutschli too.

In the Alps, the goat came before the cow. So goat cheeses are well known and important.

Mutschli actually may be an example of the direct application of goat's milk recipes to cow's milk. and if this is true, it is the prototype of all of our beloved Alpine cheeses. At the very least, it is very very similar to the ancient prototype. This is even reflected in its terrribly incosequential and non-specific name. Mutschli is a word that pretty much just mean a small loaf of something. In Central Switzerland, thy have Mutchlie only it is a little round loaf of bread!
Title: Re: Mutschli #1
Post by: John@PC on July 23, 2013, 11:59:53 AM
That result deserves another cheese.  Hope your mother-in-law enjoyed it!  Last week I made my first Emmental; well, it started out as an Emmental but I forgot add the PS with the cultures :P.  Threw a bit in when I realized the error (it was after cutting the curds) and will still do the warm aging bit called for but doubt if I get much if any CO2 generation.

Like you I like to finish pressing the cheese without cloths. I've been cutting the pips off but it's hard when the cheese is soft.  Like the way yours look so I'll leave them be from now on.
Title: Re: Mutschli #1
Post by: Boofer on July 23, 2013, 12:38:43 PM
Like you I like to finish pressing the cheese without cloths. I've been cutting the pips off but it's hard when the cheese is soft.  Like the way yours look so I'll leave them be from now on.
I used to trim off the nubbins but then found that they disappear, more or less, with periodic washing and rubbing of the rind.

-Boofer-
Title: Re: Mutschli #1
Post by: Smurfmacaw on July 23, 2013, 08:23:43 PM
Actually what I'd like to find or make is a finishing mold.  Do all the presses with cheesecloth to meet draining and acidification requirements and then just prior to brining or drying, an hour in a smooth mold of the proper dimensions and presto, a nice looking cheese.  Might have to see how that will work out with some makeshift molds and see if it's doable.

I think a goat mutschlii will be the make of the day on Friday.  I think I'll use thermo C and maybe a pinch of PS.  I've got to figure out the rennet with raw milk though.  I used a third less last make than I do normally and raw goat is even faster to coagulate than raw cow.  For PH milk I use somewhere around 39 drops.  For raw cow I use 33 drops and last week I used 25 and it still coagulated in 9 minutes flat.  (all in three gallons and yes, I know a drop isn't a standardized volume but it all comes from one bottle so the drop size should be approximately the same....when this bottle runs out then I'll have to readjust.)

Anyone thing there should be any major adjustments by using goat milk (other than the rennet)?
Title: Re: Mutschli #1
Post by: Alpkäserei on July 23, 2013, 09:32:20 PM
The traditional form for a Mutschli is often what is called Vätterli,
This is a solid round mold with open top and bottom.

Originally they were made of wood, depending on how high up beech, maple, or fir. Now they are usually a high density plastic.

So if you can find a solid mold with an open bottom, that's what I would use.

Form factor is whatever will give you a 4 to 6 inch thick cheese. Width is entirely up to personal preference.
Title: Re: Mutschli #1
Post by: Smurfmacaw on July 26, 2013, 07:41:09 PM
That does beg the question - are there any good sources of vatterli?
Title: Re: Mutschli #1
Post by: John@PC on July 27, 2013, 11:44:03 PM
I found this link that was pretty interesting.  It did have reference to the wooden mold:
Quote
The cheese is placed into a “Vaetterli,” a wooden cheese mold. The cheese loaves are turned upside down a few times over the course of a day
It doesn't mention the type of cheese but it does make for good reading (with equally good pictures).  Maybe one day I can become a "foodie" and travel to all corners of the world sampling cheese ^-^.
Title: Re: Mutschli #1
Post by: Boofer on July 28, 2013, 06:14:55 AM
I found this link that was pretty interesting.
What link?

-Boofer-
Title: Re: Mutschli #1
Post by: John@PC on August 05, 2013, 09:12:50 PM
Here's the link (http://search.yahoo.com/search;_ylt=AkL95U5BgMXHz7CyiYAmwUWbvZx4?p=The+cheese+is+placed+into+a+%E2%80%9CVaetterli%2C%E2%80%9D+a+wooden+cheese+mold.+The+cheese+loaves+are+turned+upside+down+a+few+times+over+the+course+of+a+day&toggle=1&cop=mss&ei=UTF-8&fr=yfp-t-900) Boofer.   Sorry for the oversight.