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Category:Cheese Recipes
SWISS
In Alps, when they made this cheeses , they only used raw milk “of course” , they had to start making cheese from very fresh milk, so the natural acid bacteria did not start producing Acid, the milk should be sweet, they then add just thermo culture “yogurt” which on does not work on setting temp “32C” , and they don’t ripe the milk, they add rennet, and as soon the milk set “with clean break. they cut it very small 0.5 cm = 1/4 inch.
then they start cooking it slowly with continuous stirring up to 49C to 52C… and until they get what they call “proper break” when the curd not sticked together…. then the rice sized curds are ready to be dipped in its whey… until this stage the curds still sweet (pH 6.3) ... which make it high in calcium and gives the cheese the elastic texture ....
Brine, then dry with salt washes, then to eye formation stage “2-3 weeks in room temp”
the eye formation is totally depends on “Propioni bacterium shermanii” which is “thanks god” naturally found in raw milk .... ....