Our first Baby Swiss was great, with a few eyes, but the second one is simply spectacular.... It turned out perfectly....
Considering this is only a 2 gallon make, the number and size of eyes surprised us.... The largest are the size of chick-peas!.... Using a Gouda mold, with the rounded sides, eliminated the corners which allowed a more even distribution of eyes.... The cheese was vacuum bagged after drying, spent 2 weeks in the Cheese Cave at 55*F, and then just over 3 weeks at 72*F to create the beauty above.... It was then stored at 46*F until we opened it at 2 months.... The remainder has been vacuum bagged, but not with full vacuum (so as not to squeeze the eyes), and is back at 46*F to be consumed each month, ending at 5 months.... The flavour and aroma are pure Swiss, we obviously got this make just right....
Bob
