Adventures with appenzeller

[Mermaid]

I have been making an appenzeller with full fat raw jersey milk. Just wanted to share some of my pictures. Struggling with control in the affinage stage- any helpful tips are welcome as I am fairly new to cheesemaking.

The first two pictures are of the same batch of cheese - the first at 4 months and the second at 3 months. How long do you all age alpine cheeses? I think 4 or 5 is best for this cheese since it's so high in fat . Has anyone aged full fat jersey cheeses longer? Did you get any rancidity?

The last picture is of a rind I'm having trouble with. Currently 3 months old. It's mushy and crusty and kind of falling off. It's also not a color I'm used to. Grey with white pitting molds and some reddish molds in spots. Any ideas?

Thanks !!!

[scasnerkay]

So how long do you age them??  Perhaps I will try appenzeller tomorrow with my Jersey milk - though smaller than your makes so it would not age as long...

Was your humidity higher than normal with the rind that was mushy and crusty?

[Bantams]

I've found that the Alpine-styles that I've made with Jersey milk - both lightly skimmed and whole milk (5%) were decent at 7-8 months and very good at 11-12 months.  No rancidity issues.

[Stinky]

I've found that the Alpine-styles that I've made with Jersey milk - both lightly skimmed and whole milk (5%) were decent at 7-8 months and very good at 11-12 months.  No rancidity issues.

What size?

[qdog1955]

Some of those little holes look like the photos I've seen of  cheese mites. Might want to check.
Qdog

[Mermaid]

I have since improved much on my appenzeller make- will post pictures soon. No cheese mites!

Also I was aging the wheels 4-5 months but that just isnt long enough! Intensely creamy and mild/sweet but less of the nutty caramelly notes I'm going for. Aiming to age them longer but unfortunately must move lots of product for the summer season to make a living That's life I guess!

[Bantams]

Quote from: Bantams on May 19, 2015, 09:44:14 PM

    I've found that the Alpine-styles that I've made with Jersey milk - both lightly skimmed and whole milk (5%) were decent at 7-8 months and very good at 11-12 months.  No rancidity issues.


What size?

Sorry, just checked back here.
They are usually from 6-7 gallons, so about 6-6.5# wheels.

[kosztmark]

Good looking cheese!

I would be interested in making appenzeller cheese. I was looking for a recipe on this forum, but I could not find any. Could you help me in it?

Thanks,

Mark