Swiss Cheese

May 13 07

11 L 2% milk

1L 10% milk

ALP DIP D culture (does have Proprionic in it)

Proprionic bacteria (bubbles, added to give it some extra eyes)

CaCl 3/4tsp

Bio Rennet 3/4tsp

Target renneting temp is 32c, cooking temp at 39c.

11:45 milk 32.9c added culture and CaCl.

12:15 milk 32.4c

12:52 milk 32.5c added rennet. Bath is 33.2c

13:25 milk 32.5c solid, leaving it for another 30 min.

14:50 cut the curds. then stir gently and bring temp slowly to 39c.

14:50 38.1c, continue stirring.

15:10 38.8c, let settle, pour off whey and put in press, 10 lb for 30 min, flip for another.

15:30 press curds.

15:20 fliped, curds lopsided from pressure :(

Managed to even it out a bit. Now put on 20lb and leave it till morning. :)

May 14.

12:00 Create brine solution, 1cup salt to 1L water and soak for a day. It tends to float so going to flip it tomorow and do another day. Instructions say 8-12 hour soaking.

May 20

Salted both side and dried, both have a shiny sheen to them. I decided to wax it lightly so it does not dy out, its only 1.5" thick. Leaving it out fo 10 days to ipen before going into the fridge.

June 16

Still no puffing up, so poped it in the fridge. Had it at room temp for a month now.