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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.


  1. another home cheesemaking website you might enjoy is can google the name and it will pop up...practical advice, excellent results

  2. 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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