What Alpine Should I Make

[cheesehead94]

As I am lining up my next few cheeses to make, I am wanting to do some more alpines. I really love eating alpine cheese, but I am sure I have not tried all of them yet. The only type I have tried to make is an emmentaler (and an asiago, not sure if that qualifies as alpine)...both of those cheese are still aging so I am not sure if they are successes or not yet.

I recently tasted an appenzeller for the first time and I thought it was amazing, so I am tempted to try that out...I also enjoy eating gruyere.


What other cheeses exist in the alpine universe that some of you have had good success making at home?

[Jules]

Of the alpine chesses, I have only ever made Jarlsberg but I think it is an awesome and quite easy cheese.

It is one of the few hard cheeses that I have managed to get to work first time which was a pleasant surprise 

I used the recipe in Debra Amrein-Boyes' book 200 Easy Homemade Cheese Recipes and had a decent cheese in about 2 months (I think).

[Boofer]

There have been some discussions on Beaufort. I found it very appealing and satisfying.

Or you could try Maasdam. It was also very nice.

-Boofer-