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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: cmharris6002 on January 28, 2010, 06:16:54 PM

Title: Goat Swiss Pic
Post by: cmharris6002 on January 28, 2010, 06:16:54 PM

I brought this up from the cave today. It is a natural rind Emmental made with 4 gallons of goat milk, aged 7 months. I am not sure if the eye formation is correct but it sure is yummy!!

(http://i46.photobucket.com/albums/f144/cmharris6002/webgoatswiss.jpg)

Title: Re: Goat Swiss Pic
Post by: Alex on January 28, 2010, 06:33:48 PM

Being a relatively small Emmenthal, although the holes are small, I wish I could make one like this. Great looking cheese, good to hear the taste is good. I gave you a "thumb-up".

Title: Re: Goat Swiss Pic
Post by: cmharris6002 on January 28, 2010, 07:21:32 PM

Thanks Alex! I have a careful milk handling technique I use when I don't want to impart a goaty flavor to my cheese. However it doesn't always work with every cheese so I am pretty happy when it does.   

Title: Re: Goat Swiss Pic
Post by: DeejayDebi on January 31, 2010, 10:11:55 PM

Yeah Christy! Way to go! Beautiful job! Definately worth a cheese!

How about some details? Did you take notes?

Title: Re: Goat Swiss Pic
Post by: cmharris6002 on February 01, 2010, 12:20:32 PM

I used The Emmental recipe from 'Making Artisan Cheese' but doubled it and used goat milk. Also, I did not double the propionic, so just 1t for all 4 gallons worked fine.

I allowed for eye development at 60F in my basement following the advice from Francois. This cheese was much better than the one I did at room temp.

My personal victory with this cheese was the natural rind ;D

Title: Re: Goat Swiss Pic
Post by: DeejayDebi on February 04, 2010, 02:09:10 AM

Thanks hon - that's a really nice cheese!

Title: Re: Goat Swiss Pic
Post by: Lennie on February 04, 2010, 11:25:06 PM

Great looking cheese.  I just made an Emmental and used 1tsp for 2gal of milk.  I'll have to try running the propionic phase at 60F and see if that holds the activity to a reasonable amount.

Is 6 months necessary for aging this kind of cheese?

And is goat milk better for this kind of cheese?  I'm getting 2gal of goa milk in an hour, and haven't decided on what I'm going to make with it yet.

Title: Re: Goat Swiss Pic
Post by: DeejayDebi on February 05, 2010, 02:55:07 AM

Quote from: Lennie on February 04, 2010, 11:25:06 PM

Is 6 months necessary for aging this kind of cheese?

Only if you want it to taste like a swiss.

And is goat milk better for this kind of cheese?  I'm getting 2gal of goat milk in an hour, and haven't decided on what I'm going to make with it yet.

I am no expert on goats milk but I wouldn't think it would be better or wose - just somewhat different.

good luck lennie!

Title: Re: Goat Swiss Pic
Post by: cmharris6002 on February 05, 2010, 11:43:56 AM

I think cow milk is traditional for this kind of cheese. I make all my cheese with goat milk because I have goats ;D

Title: Re: Goat Swiss Pic
Post by: DeejayDebi on February 06, 2010, 04:39:10 AM

Yes that helps! Goats milk is way more expensive than cows milk if you have to buy it.