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Swiss Cheese Recipe (Baby Swiss)

  • Yield4 pounds
  • Agingtime under 3 months
  • Skill Leveladvanced
  • Author

Ingredients

  • 4 Gallons of Milk (not ultra-pasteurized)
  • 5/16-7/16 tsp MM100 Culture or 1 Pack C101 Mesophilic Culture
  • 1/8 tsp Propionic Shermanii
  • 3 ml Single Strength Liquid Rennet
  • Salt Brine
  • Calcium Chloride for Pasteurized Milk

Equipment

  • Good Thermometer
  • Knife to Cut Curds
  • Spoon or ladle to Stir Curds
  • M2 Large Cheese Mold or E28M Stainless Steel Cheese Mold
  • Butter Muslin
  • Cheese Press or 10 and 25 lbs Weights
  • Cheese Mat