Baby Swiss Cheese

Photo Credit: Pinterest

Baby Swiss Cheese

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Swiss cheese is known for its buttery, nutty, and creamy flavor.


Swiss has a very distinct appearance with holes throughout the cheese. These holes are actually formed from the Propionic bacteria that generates carbon dioxide.
Bubbles form from this and develop a holey appearance and get larger with age.

Yield: 4 pounds

Aging: Under 3 Months

Skill Level: Advanced

Ingredients:

  • 4 gallons of milk
  • 5/16 tsp MM100 Culture or 1 Pack C101 Mesophilic Culture
  • 1/8 tsp Propionic Shermanii
  • 3 ml Single Strength Liquid Rennet
  • Salt for Brine
  • Calcium Chloride for Pasteurized milk

Equipment Needed:

  1. Heat the Milk & Add Culture

  • Heat your milk up to 84F
  • When it reaches 84F you can start to add your culture in and 3/4 tsp of calcium chloride if required. Stir to combine
  • Cover and allow it to ripen for 45 minutes to 1 hour
  1. Add Rennet

  • After ripening for 1 hour, you can add the liquid single strength Rennet and allow it to rest for 45 minutes.
  1. Cut the Curd & Remove Whey

  • After 45 minutes, your curd should be ready to be cut, if not, allow it to sit for longer
  • Cut the curd into 1 cm cube size pieces over the span of 5-10 minutes
  • Allow it to rest for 5 minutes
  • Stir gently for another 5 minutes and then allow the curds to rest for another 5 minutes.
  • Carefully, pour out 1/3 of the whey. Reducing the whey in the mixture will help reduce the lactose and slow down the bacteria and acid production.
  1. Heat the Curds

  • Slowly heat the curds until they reach a temperature of about 102F
  • You can slowly heat the curds by adding hot water to the curds using the following steps:
    • Carefully add water at 130F to the curds so that the curds reach a temperature of 95F in 5 minutes time. Stir the curds for another 5 minutes
    • Continue adding more water so that the curds now reach a temperature of 102F within 5-10 minutes.
    • The water that was added in the steps above should match the amount of whey that was originally taken out.
  • Stir the curds slowly for 30-40 minutes to achieve desired dryness.
  • Once cooked properly, allow the curds to settle.
  1. Drain the Curds

  • Pour out the whey to about one inch above the cheese surface and place a plate on top of the curd mass.
  • Start with 2.5 lbs. for 4 gallons or 1.5 lbs. for 2 gallons.
  • Remove the remaining whey and move the curd into a cheese mold lined with a cheesecloth for draining.
  1. Press the Cheese

  • Start to press your cheese about twice the weight of the cheese which is about 8-10 lbs.
  • Turn the cheese and re-wrap it. Press for 1 hour and increase the weight after 1-1.5 hours
  • The weight should increase from 20-25 lbs.
  • During this pressing period, the cheese should remain between 75-80F for the entire time.
  1. Allow the Cheese to Rest

  • After your cheese has been pressed, allow your cheese to rest in a cooler area of 52-56F for the next 8-10 hours.
  • Your cheese should have developed its final acidity and it shouldn’t be greater than 5.2-5.3 because it will hinder the development of gar forming bacteria.
  1. Salting the Cheese

  • Put your cheese in a brine solution for about 2.5-3 hours per lb.
  • To create a brine solution
  • After an hour or two, flip the cheese and re-salt the surface, but be careful to not over salt as it will inhibit the gar producing bacteria
  1. Aging the Cheese

  • After brining, dry off the cheese and move to 50-55F and 80-85% humidity space for 2-4 weeks.
  • Wipe cheese with a damp cloth daily to control mold.
  • After the initial few weeks, adjust the temperature to 65-70F at 80% humidity for another 3-4 weeks for larger holes and 2-3 weeks for smaller holes.
  • During this time, turn the cheese daily to help keep the moisture evenly throughout the cheese.
  • The amount of time aging the last step will determine the amount of gas produced and the size of the holes.
  • After the last aging stage, you can either wax the cheese or more to a cold room at 45-50Fand 85% humidity for a month or more to increase the flavor.

For a more in-depth look at how to How to Make Swiss Cheese watch this video


Video Credit to Cheese52

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