I made my first swiss a few weeks ago. Everything went great, the cheese looks great. It’s now at RT so it can form eyes. Its been a little over 2 weeks but the cheese has not swelled at all. Is it important to see the swelling or should I stop it at 3 weeks regardless? Is it bad to let it go longer?

SAL

3 weeks to 5 weeks are fine, it is all depend on the room temp. best is (68F) 20C for three week, if the temp is less then more time and vise versa.

But make sure not the temp is not over 75F (25C) or the cheese will be so sharp @ the end of fifth week.

Regarding swelling in shape, it is all related to to the wheel size, but after all, u will see a small change in shape @ the end of 3 or 4th week

the one I made a couple of months ago is still on the kitchen counter and still has not swelled, maybe too acidy. I put a coating of wax on it, it is soft so it can swell but it is protected so it does not dry out.

Neil - 27 June 2008 03:05 AM

the one I made a couple of months ago is still on the kitchen counter and still has not swelled, maybe too acidy. I put a coating of wax on it, it is soft so it can swell but it is protected so it does not dry out.

i hope that your cheese did not decomposed or became rotten.

two month @ room temp is way to much dude!!

and it will never ever swell,

Well it’‘s been a month and still no noticeable swelling. I think I’m going to move to the next stage for aging. Does the P. shermanii just make the eyes or does it add to the flavor as well?
I’d rather have a swiss with no holes than no swiss at all.

SAL

I understand it does give flavour, however if theirs no gass then it has not flourished, ive had the same problem. :(

The distinctive feature of Swiss cheese is the formation of eyes by the gas forming bacteria Propioni bacterium shermanii. The manufacturing procedure is designed to provide the right chemical composition for the growth of P. shermanii and the right texture (sufficient elasticity) for bubble formation. Important manufacturing parameters are:
(1) high dipping pH (about 6.3) which promotes retention of minerals;
(2) high cooking temperature (52C) which promotes mineral retention and the loss of both moisture and lactose by syneresis;
(3) high final pH (5.3 - 5.4) and mineral content which promote elasticity.

Propioni bacteria ferment lactic acid and produce propionic acid, acetic acid, water and carbon dioxide (eyes) which are all contribute the flavor of swiss.

SAL - 07 July 2008 05:57 PM

Well it’‘s been a month and still no noticeable swelling. I think I’m going to move to the next stage for aging. Does the P. shermanii just make the eyes or does it add to the flavor as well?
I’d rather have a swiss with no holes than no swiss at all.

SAL

Sal same issue here.. little-no swelling. I am going to cut into mine soon and will report back.

Let us know about that. I’m hoping that there might just be small eyes in the center.
I bought my culture at the dairy connection and they recommend 1/8 tsp per 1-3 gallons. The recipe called for 1tsp. I wonder if this was over kill. Maybe less is more. Has anyone gotten decent sized holes in there swiss?

SAL

I used 1tsp in my last batch thinking it would work no matter what but it has not :(
I broke down and have ordered a PH meter, I will post when I get it and I will then do another Swiss.

one last note,

At dipping (Pressing under whey), the temperature is too high for any of the organisms to grow but as soon as the curd cools 49C, S. thermo culture begins to grow about 5 h after dipping when the temperature in the cheese is about 45C.
The following morning the temperature of the curd should be about 36C.

Too rapid cooling does not allow enough acid development. which lead no not acid to enable shermanii to work.

Propioni bacteria ferment lactic acid and produce propionic acid, acetic acid, water and carbon dioxide (eyes) which are all contribute the flavor of swiss.

and for all of us, no one kept his wheel in such a warm (hot temp) “5 hours and still 49C (121F)” and next morning still 36C (102F) !!!
normally they can do it by the huge wheel size , which not cool easily.

Think again guys before we make this not easy-to-make cheese