What You Will Need
This recipe makes one Swiss-style cheese weighing approximately 900 g.
Most of the components are supplied as part of the Epicurean Premium Cheese Kit.
- 7½ litres of full-cream milk
- 2 ml calcium chloride dissolved in ¼ cup of cool water
- ½ teaspoon TA61 Thermophilic Culture
- ½ teaspoon Propionic Bacteria
- 2 ml rennet dissolved in ¼ cup of cooled, boiled water
- 300 g cheese salt for the brine
- Cheesecloth or butter muslin
- 800 g–1 kg hard cheese basket
- Cheese press
Method
Clean and Sterilise
Thoroughly clean and sterilise everything that will be used during the cheese-making process.
Prepare the Starter
The day before making the cheese, prepare a TA61 Thermophilic Culture starter using the method described in the Cheese-Making Basics guide.
Prepare the Milk
Heat the milk to 32°C.
Add the calcium chloride solution, followed by the prepared starter.
Remove ¼ cup of milk from the pot and add the Propionic Bacteria. Mix thoroughly, then return the mixture to the pot.
Cover and allow the milk to ripen for 10 minutes.
Add the Rennet
Gently stir the diluted rennet into the milk using an up-and-down motion for at least one minute.
Cover and allow the milk to set for approximately 30 minutes, or until a clean break is achieved.
Test for a Clean Break
Slide a knife into the curd at an angle and lift a small amount on the side of the blade.
If the curd breaks cleanly around the knife and whey flows into the crack, you have achieved a clean break.
Cut the Curd
Cut the curds into approximately 6 mm cubes using the method described in the Cheese-Making Basics guide.
Allow the curds to stand undisturbed for five minutes.
Stir the Curds
Maintain the curds at 32°C and stir them periodically for the next 40 minutes.
This helps expel whey from the curds before heating.
Cook the Curds
Gradually heat the curds by approximately 1°C per minute until they reach 48°C.
Maintain this temperature for 30 minutes, stirring regularly.
The curds must be cooked until they reach the correct consistency.
To test them, gather a handful of curds together and gently rub them between your palms. If they separate into individual particles, they have been cooked sufficiently.
Drain the Whey
Carefully pour away the whey.
Fill the Cheese Basket
Line the hard cheese basket with cheesecloth or butter muslin.
Transfer the curds into the lined basket and press with 5 kg of weight for 15 minutes.
Take care to prevent the curds from cooling during this stage.
Redress the Cheese
Remove the cheese from the basket and carefully peel away the cheesecloth.
Turn the cheese over, rewrap it in the cheesecloth and return it to the basket.
Press with 6 kg of weight for 30 minutes.
Continue Pressing
Remove, turn and redress the cheese again.
Press with 6 kg of weight for a further two hours.
Repeat the process once more, then press with 7 kg of weight for 12 hours.
Brine the Cheese
Prepare a brine solution using 300 g of cheese salt and 800 ml of water.
Remove the cheese from the basket and carefully peel away the cheesecloth.
Soak the cheese in the brine in the refrigerator for 12 hours.
Air-Dry the Cheese
Remove the cheese from the brine and gently pat it dry.
Place the cheese on a clean cheese board and store it at 10–12°C with approximately 85% humidity.
Turn the cheese daily for one week.
Each day, lightly wipe the surface with a clean cloth dampened with salt water. Do not allow the cheese to become wet.
Develop the Eyes
Place the cheese in a warm, humid room at approximately 20–25°C.
Turn it daily and lightly wipe the surface with a clean cloth dampened with salt water.
Leave the cheese in these conditions for two to three weeks, or until eye formation becomes noticeable.
Slight swelling of the cheese indicates that the eyes are developing.
Age the Cheese
Age the cheese at approximately 8°C with 80% humidity for at least three months.
Turn the cheese several times each week.
Remove any surface mould with a clean cloth dampened with salt water.
A reddish colour on the surface is normal and should not be removed.