I have just ordered propionic, Thermo B and Thermo C.
Guess what... a 5 pound ementhaler (maybe baby swiss is the proper name) is my next adventure...
I have tried to make cheese with large eyes before but without much luck. This time I want to do everything just right.
I'm thinking about using a Caldwell recipe but...
Do any of you have suggestions for a good recipe? Instead of brine washing every day I would like to wax (I know that it's important to watch for cracks because of the swelling)...
:) Danbo
Danbo
You could try Alps recipe
https://cheeseforum.org/forum/index.php/topic,11069.0.html (https://cheeseforum.org/forum/index.php/topic,11069.0.html)
Mathew
Here's the link for the one I did. Came out pretty successful. The important part is the 80° F warm phase. https://cheeseforum.org/forum/index.php/topic,14102.0.html (https://cheeseforum.org/forum/index.php/topic,14102.0.html)
Danbo, I would advise not trying to wax until after the warm phase. I generally keep the rind clear of any mold by wiping/rubbing as needed with a paper towel and a bit of white wine. Once the warm phase is complete, I give it a couple of days back in the cave to stabilize, then I vac-bag it - or in your case, wax it.
Thanks for the recipes and advice guys... :)
I think that I'll try your recipe, Al. I actually remember your baby swiss and was very impressed when you did it. Alp's recipe is also worth trying - maybe I'll try that next time...
Awakephd: I guess I have to listen to your advice. I'm just not that good at keeping rinds nice and clean. I have really tried but I felt it was an unfair battle. Tried brine wash, salt rubbing, vinegar and so on. But with cheese I guess it's a matter of not giving up when things get tuff.
For the last two years or so I have been focusing on the vat, milk, cultures and so on... The affinage was totally neglected...
I really like to focus on more than the first 2 days of a cheese's life...
Conclusion: no wax on this one - at least not before after the warm phase. I'm counting on you guys for moral support along the way... ;)
My recipe was written with Alps help so much of it is from him, not me. ;D
:)