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?
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).
There have been some discussions on Beaufort (https://cheeseforum.org/forum/index.php/topic,10762.0.html). I found it very appealing and satisfying. :P
Or you could try Maasdam (https://cheeseforum.org/forum/index.php/topic,9667.msg70732.html#msg70732). It was also very nice.
-Boofer-