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.