Professional Documents
Culture Documents
Ingredients Equipment
4 Gallons of Milk (not ultra- Good Thermometer
pasteurized)
Mini Measuring Spoons
5/16 tsp MM100 Culture or 1 Pack
C101 Mesophilic Culture Knife to Cut Curds
1/8 tsp Propionic Shermanii Spoon or Ladle to Stir Curds
3 ml Single Strength Liquid Rennet M2 Large Cheese Mold or M28
Medium Cheese Mold
Salt for a Brine
Butter Muslin
Calcium Chloride for Pasteurized Milk
Cheese Press or 10 and 25 lbs Weights
Cheese Mat
https://cheesemaking.com/products/swiss-cheese-recipe 1/7
8/2/2021 Swiss Cheese Recipe (Baby Swiss) | Cheese Making Supply Co.
Begin by heating the milk to 84°F (86F if using raw milk with higher fat). You do this by placing
the milk in a pot or sink of very warm water. If you do this in a pot on the stove, make sure you
heat the milk slowly and stir it well as it heats.
Once the milk is at the proper temperature, the culture can be added (3/4 tsp calcium chloride as
well if needed).
5/16 tsp MM100 if raw milk or 7/16 tsp if using pasteurized
1/8 tsp Propionic Shermanii for either pasteurized or raw milk
Use half of the above additions if using only 2 gallons of milk
To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of
the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in.
Allow the milk to ripen at the above temp for 45 min to 1 hr. Keep the milk covered and quiet
during this time.
While waiting for the milk to ripen, heat 2 gallons of non-chlorinated water to 130F. This will be
used in the following steps to heat the curd and replace the whey you will be removing.
https://cheesemaking.com/products/swiss-cheese-recipe 2/7
8/2/2021 Swiss Cheese Recipe (Baby Swiss) | Cheese Making Supply Co.
Once a firm curd has formed, cut the curd mass into 3/8 inch pieces as evenly as possible over 5-
10 minutes.
Allow the curds to rest for 5 minutes, then stir gently for another 5 minutes. After stirring allow
the curds to settle to the bottom of the vat for another 5 minutes.
Next, carefully remove 1/3 of the whey. This will reduce the lactose, thus slowing down the
bacteria and acid production. This step is what makes the elastic texture found in Baby Swiss.
https://cheesemaking.com/products/swiss-cheese-recipe 3/7
8/2/2021 Swiss Cheese Recipe (Baby Swiss) | Cheese Making Supply Co.
Now it is time to begin drying out the curds by increasing the heat slowly to 102°F. This is be done
by slowly adding hot water at 130°F to the curds using hte steps below.
Slowly add water at 130°F to the curds so the curds reach 95°F in 5 min. Then stir the curds for 5
min.
Next, Add more water so the curd temp reaches 102°F within the next 5-10 minutes. The final
water addition should be equal to the whey that was taken out for lactose dilution.
Slowly stir the curds for 30-40 minutes. This will achieve the final dryness. Make sure to check the
curds for proper dryness. The final curds should be cooked well through and should be examined
to make sure that enough moisture has been removed. A broken curd should be firm throughout
and the curds should have a moderate resistance when pressed between the fingers.
Once the curds have been cooked, let them settle and consolidate into a mass. Try to gather them
to one side of the pot for better consolidation.
https://cheesemaking.com/products/swiss-cheese-recipe 4/7
8/2/2021 Swiss Cheese Recipe (Baby Swiss) | Cheese Making Supply Co.
Next, drain the whey to 1” above cheese surface and place a plate ontop of the curds that's large
enough to cover the curd mass. Add a weight ontp of the place that's approximately 1/2 of the
expected curd weight, 2.5 lbs for 4 gal (1.5 lbs for 2 gal). This will help consolidate the warm curd
nicely and minimize any mechanical holes in the cheese body.
Remove remaining whey and transfer curd mass into cloth and then immediately into a cheese
mold for draining. Do this by simply rolling the consolidated curd mass into the cheese cloth and
gather it as a single cheese, then transfer this to the cheese mold.
https://cheesemaking.com/products/swiss-cheese-recipe 5/7
8/2/2021 Swiss Cheese Recipe (Baby Swiss) | Cheese Making Supply Co.
The pressing for this cheese should be rather minimal, because we have already done a pre-press
under the whey in the vat to consolidate the cheese body.
Begin by pressing at about 2 times the cheese weight, which should be about 8-10 lbs for this
cheese (5-6 lbs for the 2 gallon batch).
Turn the cheese and re-wrap in press cloth at 1 hr. intervals and increase weight after about 1-1.5
hrs if needed for a smooth surface. The weight can be increased to 20-25 lbs (12-15 lbs for a 2
gallon batch) for this. Keep the cheese warm during this period at 75-80°F during total press time
of 5 hours.
At the end of this period, the cheese should have developed its final acidity and should be moved
to a cooler (52-56°F) space to rest until the next morning (8-10 hours). The cheese should not be
allowed to develop excessive acid greater than a final pH of 5.2-5.3 because this will impede the
development of the gas forming bacteria.
The final cheese should show a nice tight rind with no openings to harbor molds. This will make
the surface so much easier to maintain and keep clean through its aging life. The cheese to the
right is ready for it's brine bath.
7 Salting
You should have a saturated brine prepared for salting this cheese. You will find all of the details
you need on brining here.
Here is a simple brine formula:
1 gallon of water to which is added 2.25 lbs of salt, 1tbs. calcium chloride (30% solution), and 1
tsp. white vinegar.
The cheese now needs to be set in the brine for about 2.5 - 3 hrs per lb. The cheese will float above
the brine surface, so sprinkle another teaspoon or 2 of salt on the top surface of the cheese.
Flip the cheese and re-salt the surface about half way through the brine period. The cheese
should not be over salted because this will also impede the development of the gas producing
propionic bacteria
https://cheesemaking.com/products/swiss-cheese-recipe 6/7
8/2/2021 Swiss Cheese Recipe (Baby Swiss) | Cheese Making Supply Co.
8 Aging
2. Move to an aging space of 65-70°F and 80% moisture for 3-4 weeks of hole development or
2-3 weeks for smaller holes (this will be somewhat determined by the condition of your initial
cool aging). Make sure you turn the cheese daily to help even out the moisture, because this
will affect the hole sizes and distribution.
The time in this room will determine the amount of gas produced, the size of the holes, and
the amount of swelling in the cheese. The cheese may be waxed at this point or simply dry
brushed periodically for a natural rind.
3. Move to cold room 45-50°F and 85% moisture for a month or more for flavor development.
https://cheesemaking.com/products/swiss-cheese-recipe 7/7