Swiss Cheese

Swiss cheese is an American rendition of the Swiss Emmental and is known for its exquisite taste.

The flavor is mellow, sweet, and nut-like. It has holes on its surface called ‘eyes.’ The bigger the eyes in Swiss cheese, the richer the taste is going to be!

Health Benefits

Yes, cheese is notorious for their ability to pack on pounds, but they have numerous health benefits too. It is low in fat and sodium and should be a part of any healthy diet.

Ingredients

fresh milk from cows, goats, or both: 2 gallons

propionibacteria, dissolved: 1/8 tsp

starter culture: 1

direct-set thermophilic culture: 1 packet

bulk thermophilic culture: 1/8 tsp

liquid animal rennet, dissolved: 1/2 tsp

double-strength liquid vegetable rennet, dissolved: 1/4 tsp

vegetable rennet tablet, dissolved: 1/4

sea salt (non-iodized) or cheese salt: 2 lbs

gallon of water: 1

olive oil

How To Make Swiss Cheese

1. 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.
2. 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.
3. 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.
4. Slice the curds into 1/4-inch cubes.
5. Whisk the curd, chopping it into small pieces of almost the same size.
6. Let stay at 90°F and mix using a wooden spoon for 35 minutes, working out the whey.
7. 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.
8. Let the curds stay for 30 minutes at 120°F.
9. Let the curd-whey mixture through a strainer and separate the whey for future use or discard it.
10. 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.
11. Using a fresh piece of cheesecloth, flip the cheese and press, again, at 15 pounds of pressure for 30 minutes.
12. Repeat the activity at 15 pounds of pressure for 2 hours.
13. Lastly, press for 12 hours or overnight at 20 pounds of pressure.
14. 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).
15. Take away the cheese and age for a week at 55° to 60°F. Turnover and clean daily using cheesecloth bathed in salt water.
16. Let the cheese age for 2 to 3 weeks at a warm spot. Turn and wipe daily using cheesecloth wet with salt water.
17. 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.

Trivia

• 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.