Ah Swiss cheese, the stuff of dreams. Whether it’s a big wheel of Appenzeller, a cantaloupe-sized Emmental, or thick slices of Schabziger, a type of Swiss cheese is likely to appear on any cheese-lover’s shelf. But have you ever wondered how all of these delicious and unique cheeses get their distinct flavor and texture? From milking cows to aging wheels, here’s everything you need to know about how to make Swiss cheese.
Making Swiss cheese may seem like a daunting task, but with the right tools, ingredients, and recipe, any self-respecting cheese-maker can easily join Switzerland’s centuries-old cheese culture. To start, you’ll need fresh, pasteurized milk, starter culture, rennet, salt, tools, and clean, warm water. The recipes may vary, but the same basic steps are essential to making delicious Swiss cheese.
First, the milk must be prepared for the process of cheese-making. Typically, the milk must be heated to a temperature of 88 to 90 degrees Fahrenheit and then treated with starter culture. The starter culture gives the flavor and structure of Swiss cheese its unique character. This mixture can then be left to rest for a few hours.
Next, add rennet to the mixture to promote coagulation. Rennet is an enzyme and helps the milk to curdle. Depending on the recipe, this can take anywhere from 30 minutes to an hour. Some recipes will call for calcium chloride or vinegar as a coagulant instead. Once the curd is formed, it’s ready for cutting.
With a long, sharp knife, cut the curd in half-inch squares. This is where the texture of the cheese comes from! After cutting, stir the curd gently for about 30 minutes while the temperature is slowly reduced to around 80 degrees Fahrenheit. Then, the curds can be pumped out into a cheese-making vat.
Press the mixture into a mold and sprinkle salt on top. This helps with the ripening of the cheese, as well as overall flavor. Depending on the type of Swiss cheese you’re making, you may need to turn the cheese, apply pressure or add other ingredients like herbs or spices.
When ripening is complete, you can remove the cheese from the molds, wrap it tight, and age it for several months. The aging process will give the Swiss cheese its distinctive flavor and texture. During this time, you may need to turn the cheese, brush it with brine, and allow it to continue to ripen. Finally, after the cheese has aged to your satisfaction, you can enjoy the fruits of your labor!
Making Swiss cheese may seem like a daunting task, but with a bit of practice and the right ingredients, you’ll be an expert cheesemaker in no time. With the right recipes, some delicious cheese and a laugh here and there, you’ll be able to make a cheese that would make any Swiss person proud.