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So I decided to read over a lot of recipes on various alpine cheeses, combined with what I learned from Alp, so I could attempt to create one of my own.  Now, don't get me wrong, I'm a great believer that nothing is new and I'm sure that someone, somewhere has tried this exact recipe before but I don't know them so I'm claiming it. LOL  Here's the recipe I came up with.  I'm looking for an Alpine Cheese with holes but not an emmentaler or Swiss lace. Just a nice nutty Alpine cheese.  If anyone see's any blaring mistakes I would appreciate your pointing them out.  Cheese porn pics to follow. 

1 gal whole milk
3 gal 2% milk
¼ tspn  Thermo B
¼ tspn TA 61
½ tspn mycodore
1 tspn calcium chloride (diluted in ¼ cup water)
1 vegetable rennet tablet (diluted in ¼ cup water )
2.5 lbs non-iodized salt mixed with 1 gal water for heavy brine

Stir in calcium chloride solution for 1 minute and wait for 1 minute then sprinkle cultures on top of milk and stir gently for 3 to 5 minutes. While warming milk to 90° F.

After 5 minutes add rennet. Stirring in an up-and-down motion for 1 minute.

Let milk sit still for 45 minutes while maintaining temperature.

Cut curd mass into ¼ inch cubes then rest for 5 minutes.

Stir gently while increasing temperature to 120° F over 35 minutes.

Drain whey to the level of the curds, then pour into muslin lined colander.

Place cloth with curd into mold. Hand form curd into mold.

Place a 10 pound weight on the follower. Press for 15 minutes.

Flip and press with 20 pounds for 30 minutes.

Flip and press with 20 pounds 1 more hour.

Remove muslin and move to press for 12 hours pressing at 30 pounds.

Remove from the mold and place in brine for 10 hours, 2.5 hours per pound. Remove from brine and pat dry with paper towel.

Place on a mat at 60-70° F for 3 days to allow it to dry. Flip every 12 hours.

Place in cave/container at 54° F, 85% RH for 2 weeks wiping with brine daily to defeat any mold growth and help develop the rind.  (I'll use a mixture of 1/3 cup white wine and 2/3 cups brine in a spray bottle misting the exposed surfaces and then wiping the excess off with a paper towel.)

Move back to the cave/container at 54° F and 85% RH.  If mold develops wipe with a white wine/brine solution to clean.

Turn weekly and age for 4 to 18 months.

Lookin forward to see more!

Yeah, me too!   The little guy in the corner is my buddy.  Not sure if he wants to learn cheese making or is plotting my demise but he just sits there like a good boy and watches my every move.

More...

and still more...

bored yet???  Is it just me or does anyone else use the faucet to spray hot water onto the outside of the mold while it's in the sink?  I think it helps the knit.

Absolutely not bored!!

Just waiting to put this one to bed for the night.  Straight into the brine tomorrow!  Six pounds of water with the jug and all's good!! Goodnight little cheese!

For those of you shopping at Alberstons (now owned by Safeway) and Safeway, in the U.S., the cheap milk still works great for cheese.

The only  thng I would change would be .... you mention wiping cheese with brine , and I think it should be wipe until you get a smear , this will create a coating that protects the cheese  and it builds up each time

You may have meant to say that anyways as you obviously have read alps threads .

Quote from: Al Lewis on November 27, 2016, 12:13:20 AM
For those of you shopping at Alberstons (now owned by Safeway) and Safeway, in the U.S., the cheap milk still works great for cheese.

Al what is the brand name on that Albertsons milk you are using? All they have now in NM is something called Lucerne Farms?

Quote from: Gregore on November 27, 2016, 05:44:12 AM
The only  thng I would change would be .... you mention wiping cheese with brine , and I think it should be wipe until you get a smear , this will create a coating that protects the cheese  and it builds up each time
You may have meant to say that anyways as you obviously have read alps threads .

Believe me I am more than familiar with the 'Schmier'. LOL  Alp and I went over it "extensively" when I made a Cognac washed Mutschli under his direction. I actually use a brush.  I find it works best for this.  You can read the thread in its entirety here if you like.  I did a large Mutschli and some Epoisse'.  Both were washed, read as misted, with cognac.  Of course the Mutschli was the only one brushed.

Quote from: lazyeiger on November 27, 2016, 01:57:38 PM

Quote from: Al Lewis on November 27, 2016, 12:13:20 AM
For those of you shopping at Alberstons (now owned by Safeway) and Safeway, in the U.S., the cheap milk still works great for cheese.

Al what is the brand name on that Albertsons milk you are using? All they have now in NM is something called Lucerne Farms?

Here is what I bought from our Albertsons.

Well out of the press this morning and into a heavy brine.  Cheese weighed 4 pounds 7 ounces.  Ten hours of this and we'll see how it dries.

Looks like a perfect press...