www.sausagemaking.org

by **BlueCheese** » Fri Mar 07, 2008 4:52 pm

My 3rd attempt at swiss cheese. Looking good in that it does not look dried out like last time.
See website for more pics

by **Heathers** » Fri Mar 07, 2008 7:16 pm

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?

by **BlueCheese** » Fri Mar 07, 2008 8:32 pm

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

by **9mmruger** » Thu Mar 27, 2008 4:51 pm

Looks really good. Do you use that spring form for most of your molds?

by **BlueCheese** » Fri Mar 28, 2008 4:06 am

Yup, very useful and versatile

by **BlueCheese** » Fri Mar 28, 2008 4:07 am

Yup, very useful and versatile

by **9mmruger** » Fri Mar 28, 2008 12:33 pm

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.

by **BlueCheese** » Fri Mar 28, 2008 4:46 pm

Not at all, and I dont consider myself an expert LOL Still lots to learn

www.sausagemaking.org

Swiss 3

Swiss 3

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