Hello from Eastern Ontario :)

[zameluzza]

I just joint today, I think I have been here before, but I'm not sure, I started to make cheese 4 years ago, we have a dairy farm and when we have to much milk I just can't justify to open up the tap, so I make cheese
I love cheese and when we have some we ate it non stop
so now it's the time again I started and today I made my 2ND batch, I started a blog if you wanna see my setup, it's mostly all home made *LOL* but it works

I will come here with a few questions as soon as I have some time to prepare my questions right!! my English is very bad when I need to use proper terms and culture names *LOL*
if you want to visit my new blog go here http://zameluzza.blogspot.com/ and please let me know what you think
this is the first time I show this to someone
thanks

[Sailor Con Queso]

Welcome Zam. Tell us about your vat. How do you heat your milk?

[Amatolman]

I just took a look at your blog. Wow you have a nice setup!

[zameluzza]

Welcome Zam. Tell us about your vat. How do you heat your milk?

thanks for the welcome, for now I just take the milk strait from the cows so the temperature is to warm *LOL* but for the other cheese I will make I will use a tabletop BBQ under the vat, but I did not finish that part yet, the old setup I had a had half a plastic barrel with heat elements in it, but I hated that setup, was not working right.

for the cheese I'm making right now I use hot water, I remove some whey and add hot water to 38 celcius. this one is a simple cheese using Alp D culture, I have a cheesemaker friend in switzerland and he gave me his receipe and it works well and is awesome to eat and takes only 14 days till you can eat it

Amatolman thank you
I'm still trying to figure out how to apply multy quotes *LOL*

[Sailor Con Queso]

Well.... share you're recipe.

[zameluzza]

Well.... share you're recipe.

I will tonight, have to run again any minutes, feeding my sheepy and other critters here, going to the main farm to get the cheese and put it in Brine, remove the other one from the Brine, driving 30 minutes to pick up my daughter from driver's ED.. oh and making supper *LOL* that's gonna be at around 10 pm tonight *LOL* after that I will share the recipe

[zameluzza]

well I could not wait *LOL* here it is

that's the recipe for the Bergkaese
cheese culture "CHOOZIT Alp D"


100liters Milk 32 degres celcius (I use RAW milk)

4 messerspitzen (pintches) not sure if this is the right word *LOL* of culture Alp D

mix everything well

add 5 teaspoons of rennet ( mix it with some water before)

let it rest 30 minutes

cut it up

remove some whey

warm it up adding 60 degres celcius of hot water , bringing the temperature to 38 degre celcius.

mix it for another 30 minutes

drain it in cheese cloth

press it in a form or improvise with a plastic buckets with holes put some weight on it , redress after a few Hr.

when it's firm put it in a saltwater bath for aprx 24 hr ( i would go less if it's a small cheese) my Brine is Heavy 900 gr salt for 4 liters of water.

after the bath place it in a cool place fridge is almost to cool I would say around 10 degres celcius

rub it with red wine (cheap one is just fine ;P) you can use apple cider also I prefer cheapo red wine.

after 14 days it's ready to eat

if batch is smaller or bigger just calculate the right amount of ingredients.

[Cheese Head]

zame welcome to the forum, great blog, love your pictures from 4 years ago , thanks for the Bergkäse Cheese Making Recipe.

[Sailor Con Queso]

OK Zame. You've shared your secret Bergkaese recipe. So now your one of the "family".

[FarmerJd]

Welcome to the forum. Have to agree with everyone about your blog. Verrrrryyyyy nice setup. I look forward to your input. This is definitely the place to be for cheese makers.

[zameluzza]

zame welcome to the forum, great blog, love your pictures from 4 years ago , thanks for the Bergkäse Cheese Making Recipe.

Thanks John thanks I can't wait to eat the cheese OMG do I ever have a craving, what does the (CH) stands for? is it Switzerland?

OK Zame. You've shared your secret Bergkaese recipe. So now your one of the "family".

Hahaha one of the family that's so sweet, thank you

Welcome to the forum. Have to agree with everyone about your blog. Verrrrryyyyy nice setup. I look forward to your input. This is definitely the place to be for cheese makers.

Thank you FarmerJd well the blog is something I wanted to do since a long time, but never really had time, I made an account there when I started to spin and got my new wheel, but just did not have the right mood to do something... and 4 years ago when I did all the cheese, I just did not write much down, so this time I do it like that, some may find it boring, but I try to do my best *LOL*

[Amatolman]

zame welcome to the forum, great blog, love your pictures from 4 years ago , thanks for the Bergkäse Cheese Making Recipe.

Thanks John thanks I can't wait to eat the cheese OMG do I ever have a craving, what does the (CH) stands for? is it Switzerland?

OK Zame. You've shared your secret Bergkaese recipe. So now your one of the "family".

Hahaha one of the family that's so sweet, thank you

Welcome to the forum. Have to agree with everyone about your blog. Verrrrryyyyy nice setup. I look forward to your input. This is definitely the place to be for cheese makers.

Thank you FarmerJd well the blog is something I wanted to do since a long time, but never really had time, I made an account there when I started to spin and got my new wheel, but just did not have the right mood to do something... and 4 years ago when I did all the cheese, I just did not write much down, so this time I do it like that, some may find it boring, but I try to do my best *LOL*

First off, I love Bergkäse! Second, Please continue to post your cheese making adventures. No one here will find it boring and I know I will learn from it. I've learned so much just from reading peoples experiences on this forum.

[caciocavallo]

Beautiful pictures!

Will have to try your recipe sometime.

Cacio

[zameluzza]

thanks everyone,
I added some more pictures if you want to look, today I did batch #5 that's 1000 liters of milk *LOL* so far all looks good
I still did not do the Baby Swiss and the Emmental, but will do soon

there is so much going on, that I stick to the simple and less time consuming once right now.

pictures are on the blog, link is on my first post.

[Amatolman]

I've been checking out your blog almost every day.
Its good stuff!