tried again a couple days ago. Pulled it out of the brine this morning and its cracking, so hoping it did not dry out too much.

Very disappointed, new it didn’t turn out because it didn’t swell. Salty, Dry and crumbly, so Im using it like fetta. Surprised theirs powder mold in their because of the salt. probably cooked too much.
Back to the drawing board :(

1- strange color; it is very white !! even u did not use color, it should became more yellow !!
2- it is not solid, the curds are so big for swiss type of cheese, and they are not fused together.
3- there is mold inside, and this mean there was air (oxygen), which is not the case of swiss (only Co2)
4- there is huge cracks under the wax, why??
5- i think one of your problems is the pressing, check how much press u should do on such wide mold.
6- swiss needs raw milk i guess, i saw the curds in ur site of the cheese just after cutting, they look not normal and loose.
7- so milk + press problems i think is ur problem, because i am sure of the process that u will not make a mistake (temp ..etc)
8- swiss type is pressed under its whey, did u do so ? (for maximum fusing with no mechnical holes)

lets discuss it all

plus to much salt will stop the process, and as far as i know, swiss should not be waxed

Its been so long I dont recall, have to read the web site lol, well 3rd times a charm, so see what happens, what a waste of aging time :( o well, live and learn.

was it to much salt?

Overcooked I thingk is the mail problem then it let the brine seep into the rest of the cheese.

Neil
if any acid has been formed during cheese making, u will not get swiss type cheese…
see my post in
http://www.rickandlynne.com/rick/go/forums/viewthread/337/

Yup, will def try on next batch, Blue is my next priority, only got a 3"cube piece left :(