How to Make Swiss Cheese

Heat 3 gallons of pasteurized unhomogenized milk to 85°F.

Sprinkle 1/4 teaspoon of thermophilic culture on top and allow it to rehydrate for 5 minutes.

Stir in the thermophilic culture for 1 minute.

Add 1/4 cup of milk to 1/4 cup of propionic shermani, mix, and pour into the milk, stirring well for 1.5 minutes.

Cover the pot and let it rest for 45 minutes.

Dilute 3/4 teaspoon of calcium chloride in 1/4 cup of non-chlorinated water and add to the milk, stirring for 1 minute.

Dilute rennet in 1/4 cup of non-chlorinated water and add to the milk, stirring for no longer than 1 minute.

Check for a clean break by slicing into the curd mass with a curd knife; it should have a pudding-like consistency.

Let the curds rest for 5 minutes before cutting them into 1/2 inch cubes vertically and horizontally.

Cover the pot and let the curds rest for 5 minutes.

Slowly bring the curds to 90°F while stirring gently for 40 minutes, being careful not to break the curds.

Increase the temperature from 90°F to 120°F over 35 minutes while maintaining a gentle stir.

Once 120°F is reached, maintain the temperature and stir for an additional 15 minutes.

After 90 minutes of stirring, cover the pot and let the curds sink to the bottom for 5 minutes.

Place the pot in the sink to collect the whey and set up colanders to catch the curds.

Pour the curds and whey into the colander, ensuring to catch all curds with cheesecloth.

Transfer the curds into a large mold, folding the cheesecloth over the top.

Press the cheese at 10 pounds for 15 minutes, then remove the weights and flip the cheese over.

Redress the cheese and press at 15 pounds for 30 minutes.

After 30 minutes, remove the cheese, flip it, redress it, and press at 15 pounds for 2 hours.

After 2 hours, flip the cheese again and press at 15 pounds for 12 hours or overnight, flipping each time.

Prepare a 25% brine solution with 1 gallon of non-chlorinated water and 2 pounds of non-iodized salt, allowing it to cool to room temperature.

Add 1 teaspoon of calcium chloride to the brine and stir.

Submerge the cheese in the brine for 12 hours, flipping it at the 6-hour mark.

After brining, remove the cheese, dry it with a paper towel, and place it into a ripening box for 7 days.

Cooking Techniques

Equipment Needed

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Allergens