First Mutschli Today

[GortKlaatu]

Wow....and an easy one. Let's hope mine turns out as well as everyone else reports.
Never having had it before, (and knowing there is a great deal of variation allowed) if it turns out tasty, I'm calling it a success.

[River Bottom Farm]

Mutschli is quite easy and mine have always turned out tasty in the end. I'm sure yours will too

[GortKlaatu]

I decided to try something different with it.....I infused the milk with various spices to mimic the wild herbs and grasses that grow in the Alpine region, and then I also put them in the brine.  So I'm thinking that it will give a nice spiced herbaceous quality to the cheese.....almost like a rapid Appenzeller

[panamamike]

Good luck on your make Gort. I'm sure it will turn out delicioso.

[GortKlaatu]

Thanks Mike
Here are the pics--The brown specs are some of the herbs.
(BTW, you know my name is Mike, too)

[AnnDee]

Nice!
When will you wash it?

[GortKlaatu]

Cut into this today. 
Aged 6 weeks.  It's a taste success.

[feather]

Gort, very nice cheese, especially the eye formation.
When I was making my second Jarlsburg I was reading a study that said that eyes form around 'dust particles' or 'hay particles', so they studied that. In an effort to get more even eye formation I boiled a little mace and added it to my Jarlsburg and it turned out similarly to yours.
Here is an article but not the study itself, you can google around and probably find it, from Wisconsin.
https://www.cnn.com/2015/05/29/living/feat-swiss-cheese-holes/index.html

A cheese for you.

[GortKlaatu]

Thanks feather.


As I understand it, Mutschli isn't really supposed to have eyes--and these are really more mechanical eyes, not from P shermanii.
But in this case, I don't really care that it isn't exactly like the namesake. No one "knows" Mutschli anyway, and it's darn good. So it doesn't matter.  LOL

[Al Lewis]

Not sure if my old mentor, Alpkäserei, is still on here but he showed me how to make Mutschli. He also taught me about the 'Schmier'. I did a cognac wash on mine.  Came out great.  Also had a few interior cavities.  Here is the original thread we did.  It involved two washed rind cheeses.

[AnnDee]

Not sure if my old mentor, Alpkäserei, is still on here but he showed me how to make Mutschli. He also taught me about the 'Schmier'. I did a cognac wash on mine.  Came out great.  Also had a few interior cavities.  Here is the original thread we did.  It involved two washed rind cheeses.

Great one Al!
I wash my Mutschli with Kombucha, it's really good!