Cheese A Day: Swiss Raw Cow Milk

Cheese Makers Forum FAQ Equipment part 1 Equipment part 2 History

Thursday, March 26, 2009

Swiss Raw Cow Milk

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.

2 comments:

AnonymousMarch 26, 2009 at 6:37 PM
another home cheesemaking website you might enjoy is Fankhauser..you can google the name and it will pop up...practical advice, excellent results
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JaphrgMarch 26, 2009 at 6:42 PM
That's the set of pages I learned from :)

His instructions are great, there are just steps that, while they work, don't necessarily have any context. That's why I started this blog. We all stand on the shoulders of giants.
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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.

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