How to Make Swiss Cheese
- In a container, heat the milk at 87°F. Include thermophilic culture and mix well. Then include propionibacteria and mix for a full minute. Cover up and let ferment for 15 minutes.
- Ascertain that the milk is no warmer than 90°F. Mix to even out the milk, and steadily hurl in the diluted rennet in an up-and-down to combine thoroughly.
- Let the cheese rest for 30 to 45 minutes at 90°F, or to the point the whey is separated. You will see it floating on top of the curd and the curd should be drawing away from the walls `of the container.
- Slice the curds into 1/4-inch cubes.
- Whisk the curd, chopping it into small pieces of almost the same size.
- Let stay at 90°F and mix using a wooden spoon for 35 minutes, working out the whey.
- During next 25 minutes, gradually heat the curds to reach 120°F, moving often with the wooden spoon. As you mix, the curds will shrink.
- Let the curds stay for 30 minutes at 120°F.
- Let the curd-whey mixture through a strainer and separate the whey for future use or discard it.
- Dispense the curds into a cheesecloth-lined press. Act fast and don’t let the curds cool down. Press at 10 pounds of pressure for 15 minutes.
- Using a fresh piece of cheesecloth, flip the cheese and press, again, at 15 pounds of pressure for 30 minutes.
- Repeat the activity at 15 pounds of pressure for 2 hours.
- Lastly, press for 12 hours or overnight at 20 pounds of pressure.
- Combine 2 pounds of sea salt with 1 gallon of cold water to produce brine. Put the cheese in it and allow soaking for a full day (24 hours).
- Take away the cheese and age for a week at 55° to 60°F. Turnover and clean daily using cheesecloth bathed in salt water.
- Let the cheese age for 2 to 3 weeks at a warm spot. Turn and wipe daily using cheesecloth wet with salt water.
- Put the cheese in your aging refrigerator or cheese cave for 12 weeks or more, turning once or twice a week and discarding mold with cheesecloth dipped in salt water.
- As indicated by research, exactly 186,756 tons of Swiss cheese was eaten in Switzerland in the year 2016, which is a little more than 22kg for every individual
There are over 450 types of Swiss cheddar.