I had someone ask me for a Swiss the other day. I’ve tried Swiss a few times, but I’ve never been able to get it right. I have done Montasio in the past, and it has a slightly Swiss-like flavor; so I suggested that. It was agreed, so I made one Tuesday - the first I’d made in a very long time. I was reminded again just how much I liked making it. For those of you who are fairly new at cheese making, you might consider a Montasio. It’s very easy to make, doesn’t take much pressure to press; and it’s always come out well for me. It’s a blend of Meso and Thermo cultures, with a very unique flavor.
