Swiss 7

Mar 16 2009

16L Beatrice 2% milk

1L Beatrice 18% milk

1 tsp CaCl

1 1/4 (7.5ml) tsp Bio Rennet

1/2tsp powder Thermophilic starter (LYO 100 DCU Choozit Alp D)

1/4 tsp Proprionic culture

Start temp 90F/32c. Cooking temp 120F/ 39c

PH is a critical factor, PH6 min and PH5 max for the Proprionic to work. PH5.6 is recommended at the stage it goes into the brine.

Check PH meter calibration.

0930 Preheat milk.

1030 88F

1045 90.2F added Cacl, and cultures.

1100 92.1F PH 6.6 Added rennet.

1220 90.2F PH 6.52

1252 90.2F PH 6.47 curds set put still weak.

1320 91.7f PH 6.32 cut curds.

1328 turn up heat to 6/10 and stir.

1348 100.4F

1400 113F PH6.13

1415 121F turn heat to 2/10. continue cooking.

1430 125.7F PH 6.15 whey PH 5.95

1445 128.5F

1500 drain

1510 Press with about 45lb

1540 add weight to 65lb. Does not look like its going to knit, I think it too dry. Have to get me some proper weights :)

Mar 17

1100 Ok I was pleasantly surprised that it worked, turned out great, nice and rubbery. Popped into brine. The cloth tends to stick to the cheese a bit so pealing it off is a bit of a challenge.

Mar 18

Waxed the cheese, reason being is that its thinner then the others and don't want it to dry out, didn't have a wet surface so I figured it would be safe.

July 13 2009

Cracked it and what a nice surprise. A strong Gruyere, sweet flavour taste. No holes, just a great taste. Funny thing is I didnt expect anything from it so I shuved it with another on on a top shelf in the kitchen, and let it ride all the temps (+30'sC) and never went near a fridge.

:)