EL NOOR GARDENS · HOME CHEESEMAKING

SWISS CHEESE

A nutty Swiss-style cheese for 10 litres of milk, using thermophilic culture plus Propionibacterium freudenreichii to develop the characteristic sweetness and “eyes”.

Ingredients

• 10 L full-cream, non-UHT milk
• Thermophilic starter culture, according to packet dose
• Propionic culture, according to packet dose
• Calcium chloride, about 2.5 mL diluted (for pasteurised milk)
• Single-strength liquid rennet, about 2.5 mL diluted
• 18–20% cheese brine

Method

1. Warm the milk to about 32–33°C. Add the thermophilic and propionic cultures and ripen for 30–45 minutes.
2. Add diluted calcium chloride, then rennet. Leave undisturbed until a clean break forms.
3. Cut the curd into small cubes, then gradually reduce them to roughly wheat-grain or small pea size.
4. Slowly heat to about 48–50°C over 30–40 minutes while stirring continuously. Continue until the curds are firm and elastic.
5. Drain and transfer quickly to a cloth-lined mould. Press under the whey if practical to reduce unwanted mechanical openings.
6. Press with increasing weight for 8–12 hours, turning and redressing several times until the rind is smooth and knitted.
7. Brine in chilled 18–20% brine for approximately 6–12 hours per kg, turning halfway through.
8. Dry the cheese for 2–3 days, then mature initially at about 10–13°C for 1–2 weeks.
9. Move the cheese to a warmer “eye-forming” stage, roughly 20–24°C, for about 2–4 weeks. Turn daily and watch for gentle swelling.
10. Return to 10–13°C for further ageing. Mature for at least 2–4 months for a rounded Swiss-style flavour.