Swiss Style Cheese
Cut open Wednesday April 23, 2014

Made from cow's milk and aged four months
Making this cheese is not easy,
It requires a very accurate control of pH

Scroll down for more pictures and
to see the many steps involved in making this cheese.

In the opinion of one who sampled this cheese,
this is the best cheese that Joan has made.

How this cheese was made

1) The milk was warmed to between 90 and 91 degrees.
2) A combination of Thermo C culture and Proprionic Acid Bacteria was sprinkled on top of the milk
3) let sit of 3 minutes and then sir gently for 4 minutes
4) Stir in a calcium chloride solution for 1 minute then wait 5 minutes.
5) Stir in a rennet solution with an up and down notion for 1 minute.
6) Still the milk.
7) Hold temperatures until a clean break is achieved -- coagulation time is 15 to 20 minutes.
8) Cut the curd mass into 1/8 inch cubes over 5 minutes
9) Stir gently and increase the temperature to 122 degrees over 35 minutes.
10)Hold and stir until the Ph is 6.3.
11) Drain and pour into a cloth lined mold.
12) Knead and hand press the curd into the mold
13) Press with ten pounds of pressure for 15 minutes
14) Un-mold turn and press for 30 minutes
15) Un-mold turn and press for 1 hour with increased pressure
16) Un-mold turn and press for 12 to 24 hours until the pH is 5.3
17) When pH is reached, un-mold and immerse in heavy brine for 2.5 hours.
18) Remove from brine and pat dry.
19) Store in an aging environment at 55 degrees and 90 % humidity for 14 days.
20) Turn daily and wash with a light brine as needed to prevent mold growth.
21) After 14 days move to a warmer environment - 68 to 75 degrees for 3 5o 4 weeks.
22) Turn daily and continue to wash with brine.
23) After the eyes have formed, move the cheese back to a cooler environment and age for 4 months.