Making Swiss Cheese!

Swiss Cheese is rather complicated, in part because it requires a particular humidity for aging and a good deal of patience. 

Like most cheeses Swiss starts with two gallons of raw milk.

Unlike Cheddar it takes thermohillic starter and Propionic Shermanii powder. 

To start this cheese heat the milk to 90 degrees and add the starter.  Then remove 1/4 cup of the milk and mix in 1/8 teaspoon of the powder.  The mix this back into the milk.  Let it set for10 minutes.  Then add 1/2 teaspoon liquid rennet in 1/4 cup of water and mix with an up and down motion for one minute.  Let this sit for 30 minutes.  The curd will be set, cut he curds into 1/4 inch cubes.  While still at 90 degrees stir the curds for 40 minutes to expel the whey from the curds.

Heat the curd b 1 degree every minute until it reaches 120 degrees.  Then cook it at 120 for 30 minutes to achieve the proper break.  This means that when you press the curds into a ball and then rub it gently between your hands the ball breaks apart.  If it is not one it won't form a  ball.  Then let the curds set for five minutes.  Poor off the whey. 

Then put the curds (still hot) into a cheese mold and press at 8 lbs for 15 minutes.  Turn the cheese over and press at 14 lbs for 30 minutes.  Turn again and press at the same pressure for 2 hours.  Turn again and press at 15 lbs for 12 hours.

Make a brine out of 1 gallon water and 2 lbs  cheese salt.  Put the cheese in the brine and sprinkle with more salt. Leave the cheese in the brine for 12 hours.

This is when it gets difficult.  You need to remove the cheese and pat it dry.  Keep the cheese at 50-55 degrees and 85% humidity.  This is very problematic in the deserts of Utah.  In order to do this we are keeping it in our wine refrigerator with an open Tupperware of water to increase the humidity. 

Turn the cheese once a day for a week, wipe it off with  clean cheesecloth dampened in salt water.  Then place it in a humid room at 68-74 degrees turning it daily and whipping it with the cheesecloth.  We are using our plant room.  Keep it in this room 2-3 weeks until the cheese swells somewhat. 

Age the cheese at 45 degrees and 80% humidity (again in the wine refrigerator) for at least three months. 

Our cheese turned out well, very flavorful.