I made a 4lb Swiss with caraway seeds yesterday. It is lovely. I hope it tastes as good as it looks

I made it with 4 gallons of milk and 1 tablespoon of caraway seeds, which I boiled of course, but I just found a recipe for Caraway Swiss that puts in 1 tablespoon caraway per gallon of milk. So it should be a little light on the caraway flavor. We’ll see in a few months

Boiled the caraway ? i would just toss them in, or soak them if u want the flavour to spread more.
Cheese looks great !

On that other post where people were typing in what additives they liked to use somebody said to boil them to make them softer so I did. Also it sterilized them.
I hope it comes out good, I’ve never had Swiss with caraway seeds, so I’m assuming I’ll like it.

I learned (might have been on this forum) that when you have to add salt to the curd, you might as well sterilize the herbs by soaking them in a bit of warm water and mix them with the salt you’re going to add.
Did that on several occasions and it tirned out well. If I add it to cheeses I have to brine, I cook them and add the water that is used for cooking also to the milk.

Boiling creates loss of flavour, at best pour B Water on to it. Brining them is the way to go.

Neil - 25 June 2012 10:36 PM

Boiling creates loss of flavour, at best pour B Water on to it. Brining them is the way to go.

Now I remember, it was on this forum
Yes, you’re right, but when I am going to brine the cheese I don’t want to brine the herbs separately.
And I want to be sure the herbs are sterile. I use only a bit of water to cook it and I add the water to the milk, to loose as less flavour as possible…

sticking Herbs/Fruit in saturated salt water is basically sterile (or go with vinegar then its def done). Once the items are in the cheese the salt will leach out a bit. Guess its an experiment pending on the way one does things and how comfortable u are with techniques.

And “t” I cleaned up your picture a bit incase u are interested since your using it as your avatar