OK so now the Swiss has had its week in the cave and is now on the kitchen counter.  The weather has moderated and my kitchen is 79 degrees F. Which may be providential because the cheese is already beginning to bulge after only two days.  I may be premature, but it would seem that eye formation may be beginning.

excellant, hope it puffs up well

8 days now and the top and bottom are nicely rounded.  Just how much bulge should I expect?  Also, I noticed last night when I was doing the brine wipedown that there is an oily secretion from the wheel.  Would that be normal??

probably from the “butter Fat” i would not worry about it.

Green Cheese Maker - 23 August 2008 04:41 PM

8 days now and the top and bottom are nicely rounded.  Just how much bulge should I expect?  Also, I noticed last night when I was doing the brine wipedown that there is an oily secretion from the wheel.  Would that be normal??

the oil is from butter fat, it is due to over heat (over 20C) , it is ok
wait 3 weeks then store @ 10C

Thanks.  Its true that the temp has increased over the first week.  Its now back in the mid 80’s F.

I put the Swiss in a cooler with just enough ice to give a 70 degree F. temp.  There is no more seepage, so I think I’m OK.  Don’t want to lose any butter fat.

Sounds like it lost some calories being in a steam room

Would that make it a Swiss Lite?

GCM, if you are even a little worried about it, I will give you my address and you could send it to me, he wishes, drooling slightly with anticipation. LOL

Awful good of ya’ 9mm.  I’ll keep you in mind when I crack it.

Any time buddy, you know I’m here for ya! 

Talking Seagull - 14 August 2008 09:40 PM

my first Swiss came out like a provolone…jeeeeezzzzzzzzzz…..

The good news is we grated it on homemade french onion soup, and it was great. I made up a name for it when my family asked what it was.

I read a cookbook called The Phony Gourmet (I think) that said that you make up a recipe and just give it a French or Italian name - doesn’t matter what the wod means.

I make a dish I call Scampi Campanella. That’s a shrimp dish with fanned and fried shrimp prepared like eggplant Parmagiana. The name? Campanella means ‘doorbell’.

If my Fromage Blanc with pear comes out it won’t really be Fromage Blanc, I added rennet and calcium chloride along with the pear. I’m gonna name it Castoro.

That’s ‘Beaver’ in Italian - why? I think the word sounds cool.

LOL, yup they make it French sounding so it sounds good.

Neil - 27 August 2008 05:14 PM

LOL, yup they make it French sounding so it sounds good.

OK then, cool sounding French words. How about

Capellute Guanto

It means “hairy glove” but it sounds really cool.