Vermeer Swiss Cheese

Cheese wheel made February 16, 2018
Cut and sampled May 4, 2018

Made from four gallons of minimally pasteurized cow's mild
Milk was from Gary's family dairy in Molino Oregon

Cheese has been aged at 55° F. and 79% humidity from February to May
Cheese wheel weighted 4 lbs 7 oz. when made and 3 lbs 12 oz when cut



The cheese wheel

Cutting the cheese wheel


Steps in making this cheese

  1. Heat the four gallons of milk to 84° F.
  2. When the milk reaches the proper temperature add the following
        by sprinkling over the surface of the milk (this prevents caking of the Culture):
    a) ¾ tsp calcium chloride
    b) 7/16 tsp MM100 Culture
    c) 1/8 tsp Propioin Shermanii
  3. Keep the milk with the culture added at 84° F. for 50 minutes.
  4. Add 3 ml liquid single strength rennet to the milk
  5. Let the milk with rennet added sit quietly for 40-45 minutes (keep at 85 degrees)
  6. At this point the curds will have formed. Cut the curds into 3/8 inch squares.
  7. Allow the curds to rest for 5 minutes, then stir and sit for another 5 minutes.
  8. Remove 1/3 of the whey (this will slow down acid and bacteria production and make the cheese elastic.)
  9. Increase the heat to 102° F. by slowing adding water that has been heated to 130 degrees. First increase temperature to 95 degrees wait 5 minutes and then add more 130 degree water to increase temperature to 102 degrees
  10. slowly stir the curds for 30 to 40 minutes.
  11. Let the curds settle into a solid mass.
  12. Drain the whey until it is only 1 inch above the curds.
  13. Place a plate above the curds and add 2.5 lbs weight on the plate.
  14. When the curd are consolidated , remove the whey and transfer the curds to a cloth for draining.
  15. Place the curds in a mold and press with 8 to 10 pounds of weight for 5 hours
           Turn and rewrap the cheese at 1 hour intervals.
  16. Move the cheese to a cooler at 55° F. for 8 to 10 hours.
  17. Make a brine solution – 1 gallon of water and 2.25 pounds of salt
  18. Let the cheese sit in the brine for 3 hours. Flip the cheese over at 1.5 hours.
  19. Age the cheese at 55 ° F. and 80% humidity for at least one month.

The above is merely a brief summary of some of the major steps involved in making this cheese.
If you are interested in seeing a more detailed recipe:

Click Here to see a full recipe




You can send a comment to Joan and Elmer
by tying in the box below and pressing SEND





Click on a Thumbnail to enlarge

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

14.

15.

16.

17.

18.