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Swiss 3
Posted:
Fri Mar 07, 2008 4:52 pmby BlueCheese
My 3rd attempt at swiss cheese. Looking good in that it does not look dried out like last time.
See website for more pics
Posted:
Fri Mar 07, 2008 7:16 pmby Heathers
Looks good. I see you used the hightech springform pan.
How to you maintain your brine? Do you keep the same brine, boil then strain for re-use or do you make new brine every time?
I keep mine in the freezer but I think I might need to clean it.
What concentration do you use?
Posted:
Fri Mar 07, 2008 8:32 pmby BlueCheese
I use new one each time, pickling salt is cheap enough. I do add CaCl so the cheese does not get leached. Dont recall the ratio since I made it 6 months ago for a batch I didnt do LOL
Posted:
Thu Mar 27, 2008 4:51 pmby 9mmruger
Looks really good. Do you use that spring form for most of your molds?
Posted:
Fri Mar 28, 2008 4:06 amby BlueCheese
Yup, very useful and versatile
Posted:
Fri Mar 28, 2008 4:07 amby BlueCheese
Yup, very useful and versatile
Posted:
Fri Mar 28, 2008 12:33 pmby 9mmruger
I thought so from visiting your web site the Cheese Hole. I seem to be there every day. Great pix.
I see that you are in Alberta. My daughter lives in Edmonton. I am in Michigan.
I hope you don't mind if I call upon your expertise at times.
Posted:
Fri Mar 28, 2008 4:46 pmby BlueCheese
Not at all, and I dont consider myself an expert LOL Still lots to learn
