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Alpine Washed Rind Cheese Making Recipe

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This Washed Rind Alpine Cheese recipe is based on an alpine style cheese, with its elastic texture, but with a lower level of moisture. This helps with a shorter aging time. It also incorporates both a washed curd, as well as a washed rind, that attribute to the desirable characteristics of this wonderful cheese.
  • Yield4 pounds
  • Agingtime 3+ months
  • Skill Leveladvanced
  • Author


  • 4 Gallons of Milk (Not UltraPasteurized)
  • 1/4 tsp MA 4002 Culture (use 1/8 tsp for raw milk)
  • 1/16 tsp Propionic Shermanii
  • 1/64 tsp Geotrichum Candidum
  • 1/64 tsp Bacteria Linens
  • 3 ml Single Strength Liquid Rennet (use 2 ml for raw milk)
  • Cheese Salt
  • 1/2 tsp Calcium Chloride (for pasteurized milk)


  • Good Thermometer
  • Mini Measuring Spoons
  • Curd Knife
  • Spoon or ladle
  • Butter Muslin
  • Large Tomme Cheese Mold
  • Cheese Press or Weights
  • Draining Mat