My great Baby Swiss mystery

[BigCheese]

I'd like to get another swiss done before the hot weather shows up. Maybe this year it won't get hot at all. Global cooling.... 

It's awful for the gardens but I must admit I am enjoying being able to hit the right temps during brining and curing.

[Boofer]

Yesterday was my target day for sampling the Baby Swiss and Manchego #2 at three months. There weren't a lot of holes. During the month it remained at room temperature (67-72F) it didn't really swell.

Salt level was okay but could benefit from a little more brine time (it was brined for 6 hours), no bitterness noted, very slight crumbly nature, nice & creamy, no sourness/excess acidity noted. Will continue to age and see what develops. Resealed in vacuum bag.

I didn't really pick up on a real Baby Swiss taste with this cheese.

-Boofer-

[DeejayDebi]

Looks nice Boofer. Has a very soft look to it almost a colby look. What did it taste like if not swissy?