by Jarn

Created on: June 02, 2008

"How To Make Swiss Cheese"

Swiss cheese is actually made only in North America. In Europe and Australia it's called Emmental, though the exact recipe differs somewhat. Swiss cheese is perhaps one of the most easily recognized cheeses thanks to the large holes or "eyes" that riddle it. This is actually due to the bacteria in the cheese producing carbon dioxide bubbles that are trapped in the cheese as its solidifies. These bacteria are unique to Swiss cheese and also produce an acid which is what makes the cheese known for its sharp flavor.

Things You'll Need:
1 Gallon of Fresh Milk
1 Tablespoon of Fresh Yogurt
1/4 Teaspoon of Propionibacterium shermanii Culture
1/2 Tablet of Junket Rennet
Large Pots
Measuring Cups
Whisk
Sharp Knife
Clean Cloth
Stove
Accurate Candy Thermometer
Stirring Spoon
Fresh Water
Several Large Bowls
Large Fridge and Freezer With Humidity Control and Temperature Control
Cheese Hoop
Salt
Drying Board
Ladle

Making Swiss Cheese
Step 1:
Place a large pot on the stove and turn the heat on its lowest setting. Pour the whole gallon of milk into the pot and clip the candy thermometer to the inside. Make sure the tip of the thermometer isn't touching the bottom of the pot or your temperature readings will be off.

Step 2:
Heat the milk to 95 degrees Fahrenheit. Take a little of the milk into a separate bowl and add to it all the yogurt and all the Propionibacterium shermanii culture. Whisk the bowl's contents back into the milk. Take the pot off the heated burner and let it alone for twenty minutes.

Step 3:
Pour 1/4 cup of cool water into a small mixing bowl and add the 1/2 tablet of Rennet. Crush the tablet first if you have to, then dissolve it thoroughly with the whisk. Because you are working with bacteria it is essential that you clean all containers and utensils with hot soapy water between uses. To that end you should first wash your whisk before using it to dissolve the Rennet.

Step 4:
Pour the Rennet mixture into the milk and mix it slowly. You don't want to agitate the milk, just mix it. Cover the pot with a cloth and leave it alone, completely untouched for half an hour. When you check on it the milk should have separated into curds and whey.

Step 5:
Use a sharp knife to cut the curds into a grid pattern about 1/8 inch by 1/8 inch. If the curd is not solid enough to hold the rows your knife defines then you didn't add enough Rennet and should try again. You could try adding more Rennet now instead of throwing out what you have, but the resulting cheese isn't likely

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