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Since I built my dutch cheese press I have been thinking about hard cheeses, cheddar's
Swiss, etc. so I flipped a coin and Swiss style wins, I have been investigating and searching the forum for a recipe and came up with cheezwhizz's recipe
I want to add one more gallon to this make and am wondering If I should up the starters, Propionii  S, rennet or any other change's  anyone can suggest and should I add 1/2 gallon of each type of milk or can I buy and add just one type and add it, if so which one would be preferred whole or 2%?
I believe I will start it Saturday when the Wife aint home and in my way 

  2 gal. 2% milk (+) 2 gal. whole 3.5% milk = 4 gal. total

   3/8 tsp TA61

   3/8 tsp LH100

   1/8 tsp  Propionii  S

   1.5 tsp CACL

   1/2 tsp Veal Rennet

Any and all suggestions as always are welcomed and encouraged 

From reading the posts on this forum, it seems many people have difficulty with good eye formation; someone even said that a ten pounder is the smallest size to go with. I've done three cheeses with eyes, and I used four gallons of milk. The eye formation was good, but smaller eyes as you'd expect. I'd suggest double the recipe. The mold I used was a 7" ID, and it seemed to be a good form factor for these cheeses. The mold is the large Brie mold from www.thecheesemaker.com and I cut my own follower for it from a cutting board style countertop.

this is the one I will be using

extra-large height 6in (15cm).,inside diameter 8.25in.(21cm). Can be used with 3-8 gallons (11-30 liters) of milk.
Use cheese cloth with this mould so the curds do not leak out the holes and induce a smoother surface.. The lid fits to the bottom
and the other deciding factor is pot size only gotuh 24-qrt

Does it really matter how large the eyes are? 

I think since this is my first one if it has eyes that will be a plus

O.K. have been reading Sailors, "my baby is swelling" what a great thread, he mentions Swiss being made with partially skimmed milk, so I believe I will be using 2 gallons 2% with 3 gallons whole right out of the cow milk, 1/8-tsp. Propionic, I am still wondering if 3/8-tsp. each of the TA and LA, I seem to remember another thread that calls for 3/16-tsp Ta, 1/16-tsp LA I cant find it now not sure, but I think that was for a 2 or 3 gallon batch.
WOW! I'm gettin uh headache.

Will you be making Emmenthal or Baby Swiss?

-Boofer-

Emmenthal, I think I'll make an Emmenthal, anyway this is the plan (this is what I hope I make) 

Well alright then! Good luck.

Eyes watchin' you.

-Boofer-

Wow, now I'm inspired to do a Swiss.

H-K-J, I'm curious where you get your cultures.  I am in the Salt Lake area but drive to Boise now and again.  The local home brew stores have very limited supplies and no variations.  Do you order online?

How did it go on the Swiss?

 knipknup; I will go and get my milk today so if nothing gets in the way I will make a cheese in the morrow 
I get my supplies from the cheese maker (click here) if you have him send them priority mail
it should only take four days to receive them, I have had excellent service, he is a heck of uh nice guy to. I would have thought Salt lake would have someone who carries cultures

Quote from: knipknup on April 23, 2012, 05:54:01 PM
Do you order online?

I do all of my cheese supply shopping online. Here are some folks I've dealt with:

• The CheeseMaker
• Leeners    (I started with their cheesemaking kit.)
• The New England Cheesemaking Supply Company
• The Dairy Connection
• Amazon
• Danlac
• Glengarry Cheesemaking
The last two are in Canada, but they have both been very good and responsive.

FWIW...

-Boofer-

Thanks for the great list. I did a local search and came up empty. Now for the Swiss order...

Quote from: H-K-J on April 19, 2012, 06:06:58 PM
this is the one I will be using

extra-large height 6in (15cm).,inside diameter 8.25in.(21cm). Can be used with 3-8 gallons (11-30 liters) of milk.
Use cheese cloth with this mould so the curds do not leak out the holes and induce a smoother surface.. The lid fits to the bottom

I have one of those. I think mine shrunk. The lid no longer fits all the way to the bottom. Instead, it gets stopped about one third or half way to the bottom.  I believe it used to cleanly touch the bottom.

So, what happened? I drop my mould, lid, and PlyBan (cut to mould size) into a pot of boiling water just before I put the curds in the mould. I think that caused the plastic to downsize. If I wanted to use this mould to make a Brie, I'd have some trouble. 

Anyone else have this problem? 

-Boofer-

QuoteSo, what happened? I drop my mould, lid, and PlyBan (cut to mould size) into a pot of boiling water just before I put the curds in the mould

that worries me I will be sterilizing mine with boiling water

Quote from: knipknup on April 24, 2012, 04:23:36 AM
Thanks for the great list. I did a local search and came up empty. Now for the Swiss order...

Wow! at one time I was going to drive to Salt lake thinking for sure there would be some place for me to buy cultures Glad I didn't waist the gas, my wife would have been real happy on the way home (3 1/2 hours with an attitude?)
here's an update; No milk till this afternoon so tomorrow will be Cheese day