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How To Make A Classic Baby Swiss Cheese

Friends, LOOK AT THOSE HOLES. I cultured this mesophilic, washed-curd cheese with clabber, and aged it for only two-and-a-half months and it is SPOT-ON. An absolute classic. You gotta try it! RECIPE and INGREDIENTS Home Cheese Making Book: https://amzn.to/3E0YoAd (Amazon) How To Make Clabber: https://bit.ly/3nX5u3v (blog) How to Make Clabber: https://bit.ly/3VPX1Me (YouTube) Propionic Shermanii: https://bit.ly/3TPxnFL (New England Cheesemaking Supply) Rennet: https://bit.ly/3AZldBT (New England Cheesemaking) How To Make A Saturated Salt Brine: https://rb.gy/u16is (YouTube) TOOLS and EQUIPMENT Curd Knife: https://amzn.to/3OncD7H (Amazon) Stainless Steel Slotted Spoon: https://amzn.to/42JWJc0 (Amazon) Large Cheese Mold: https://bit.ly/41dRdgl (New England Cheesemaking) Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking) Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking) Mesh Plastic: https://amzn.to/3JV19Xn (Amazon) Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon) Netted Cheese Cover: https://amzn.to/3cNYKjb (Amazon) Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon) Wevac Vacuum Sealer Bags: https://amzn.to/3TRjd7a (Amazon) Read my blog: https://jennifermurch.com/ Recipes: https://jennifermurch.com/recipe-index Email me: [email protected] CHAPTERS 00:00 Baby Swiss Cheese 00:27 The differences between Baby Swiss and Jarlsberg 01:15 Propionic Shermanii: Notes and Tips 02:25 Clabber Culture 04:19 The Rennet 05:29 Cutting the Curd 06:57 Washing the Curd: The 5-Minute Method 10:50 Stirring the Curd 13:16 Pouring off the whey and Acidifying the curd 14:25 Filling the Mold 15:46 Pressing 17:14 Brining 18:48 Air Drying 19:05 Cave Aging: Part I 19:24 Aging at Room Temp: Eye Development 21:25 First Cutting 24:02 Cave Aging: Part II 24:11 Tasting and Packaging Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.