Baby swiss from summer

[Chetty]

Here is a picture of my baby swiss from the begining of this last summer.  I didn't get a chance to get pictures after I cut it because It was gone so fast.  I am going to make alot more of this because it is one of my favorite cheeses to make. 

[High Altitude]

Pretty!....but next time we definitely want to see the eyes!!

[Chetty]

When it gets warmer I will make some more.  This batch was gone before I had time to take pictures.  It had some eye formation but they wasn't as big as I would have liked.  Does anyone have any suggestions to get the eyes in swiss type cheese bigger. 

[Boofer]

SEARCH on "bigger eyes" in the forum. Lots of postings.

-Boofer-

[CWREBEL]

Just curious, why do you wait until it gets warmer?

[Chetty]

Just curious, why do you wait until it gets warmer?

I don't have a warm room to age the cheese in so I wait till it gets warm and just leave in in the warm of my make room.  It stays around 65 degrees

[CWREBEL]

Gotcha.

[BobE102330]

65 is a bit warm for my bedroom in winter.  The bedroom would make a great spot for warm phase, but a certain lady objects.  She really laid down the law the first time she saw a Stilton getting blue there.   ::)

[Boofer]

65 is a bit warm for my bedroom in winter.  The bedroom would make a great spot for warm phase, but a certain lady objects.  She really laid down the law the first time she saw a Stilton getting blue there.   ::)

I'm sure she just hasn't warmed up to the Warm Phase idea yet. After all, it IS a community project, right?

I think I noticed an eye roll the first time I had an alpine in the upstairs bedroom. ;)

-Boofer-