Yesterday was a day talking about a failure, but today will be a day talking about an unqualified success. Three weeks ago I blogged about a loaf of swiss that I inadvertently forgot to add salt to, so I brined it for 12 hours. I was a little concerned about spoilage since I've never tried this technique before, so I cut it open today.
Talk about a revelation, this is the best cheese I've ever made and one of the best tasting I've ever had, even at this young age. It has a touch of funkyness and complexity already, a beautiful pale yellow color from the beta carotene in the milk, and a creamy yet elastic texture that is almost precisely what I was going for. It probably has a bit too much cream in it for the style, but that's a secondary issue at this point. It is absolutely delicious and has made me even more excited for the two raw loaves I laid down this week.
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.