How to Make Swiss Cheese

How to Make Swiss Cheese
Grab your cooking pot! Follow along and I’ll show you step by step how to make Swiss cheese. This video is cheese making made easy - and this Swiss cheese recipe takes you through everything you need to know to be successful the first time.
This Swiss style cheese has a distinctive mild, sweet and nutty Swiss flavor profile, and its characteristic “eyes” are so fun to create. All you need are a few ingredients, some patience and some time. Worthwhile endeavors are worth the wait, so this one a try. You really CAN make Swiss cheese at home!
Happy cheese making!
Lisa and YumYum
DISCLAIMER: This video and description contains Amazon and/or other affiliate links, which means that if you purchase through one of the product links, we will receive a small commission.
Many of the ingredients and equipment used to make my cheeses are from New England Cheese Making Supply. Browse their store here! cheesemaking.com?aff=35
Recommended Equipment to Make This Recipe -------
16 Quart non-reactive deep pot: amzn.to/2KBiMwa
Tiny spoons: amzn.to/33Ek9lj
Fine mesh colander (Set of 3): amzn.to/31MItzQ
Over the sink fine mesh colander: amzn.to/31J7Q5f
8" Thermometer: amzn.to/2ScoEzv
19” straight icing knife for curd cuts (14”blade): amzn.to/2YSY3N2
15” stainless steel stirring spoon: amzn.to/31OPe3W
Food tent: amzn.to/2KJ2AsT
Drying rack: amzn.to/2KIixzr
Plastic drying mat for the cheese: amzn.to/2HboByn
Large Cheese Mold and Follower: 4-6 lb cheese amzn.to/2Oznlcd
Ingredients Used in this video------------
Thermophilic culture: amzn.to/2mKDgJV
Proprionic Shermani culture ( for the holes) : cheesemaking.com/products/pro...
Liquid calcium chloride: amzn.to/31MNubD
Single strength liquid rennet: amzn.to/2H6KdvS
✅Cheese Cave Options ---------
19 bottle Wine Refrigerator amzn.to/3pNIDT0
36 bottle Wine Refrigerator amzn.to/2ZKrKhu
Cheese Seal Options ------------
Food Saver Vacuum Sealer amzn.to/35zxXi1
Vac Sealer replacement bags amzn.to/2OUBPUI
Cheese wax amzn.to/2BhNHZ1
If you enjoy what we do and would like to support us, you could buy us a "Gallon of Milk". It's a sweet and friendly way to support a favorite content creator:).
buymeacoff.ee/cheese52
For other cheeses like this one check out this Worth the Wait cheese playlist!
• "Worth the wait" chees...
How to make Swiss Cheese
• How to Make Swiss Cheese
**Remember to sanitize your equipment before beginning any cheese making recipe. **
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#howtomakeswisscheese #howtomakecheese #Cheese52

[@Cheese52]

New Book Available! amzn.to/3vlpWyr (affiliate link- we make a commission if you purchase)

[@scholarlyreader383]

Great lesson, but i'll just buy it much e easier

[@rubygray7749]

Guten Tag! When I was a student radiographer in a hospital far too many years ago, every year the local cheese factory would bring in several 40 pound waxed rounds of swiss cheese for us to X-Ray, because they wanted to find the ones with the best hole formation. They used to enter their wonderful cheese in international competitions, and X-Raying it was the only way to find the prettiest interior without cutting it up! We got to share a cheese for our trouble. Its holes may have been unsuiitable for competition purposes, but it tasted just as wonderful as the best one.

[@Cheese52]

Ruby, what a cool story! I had no idea that's how they use Xrays to check for eye formation for competitions. And a slice for your efforts? That's awesome! Thanks for sharing!🤗

[@rubygray7749]

@@Cheese52 No, we didn't just get a slice. We got a whole wheel of cheese!

[@harrygurdus7065]

@@rubygray7749 do they still do this! because i will become a X-ray Tech for the cheese.

[@peglamphier4745]

I made this cheese last summer and just cut it on Christmas eve. It was delish! Not terrible holey, but it had a lovely subtle swiss flavor everyone loved. Thanks for the help-- Gavin Weber makes great cheese videos but he vac packed his right away and it didn't make holes because it couldn't breath-- so I particularly liked your post-pressing tips.

[@Cheese52]

Hi Peg! What a treat for your family on Christmas Eve. How wonderful! I am so glad the recipe worked out for you! If you try it again, you could maybe go a little longer with the pre- cave aging time to see if you can get more eyes to develop. Look for the doming to occur, and see if you can get it to dome even more (that means there are holes developing). It's a fun process to work with your environment to get the outcome you want. I'm so glad you enjoyed the video and thanks for letting me know about the outcome. Happy New Year to you and your family! Lisa

[@Justdocuments]

I bet that was good 👍

[@gailgreen9438]

I just cut into my Swiss. I was very nervous but, Success! So excited! Now comes they hard part..waiting to taste it! Thank you so much for the leading me by the hand with your video!

[@Cheese52]

Woohoo! So happy it turned out well. High five from me🤚and high paw from YumYum 🐾 Enjoy your cheese!

[@andreamae2558]

We LOVE Swiss Cheese 🧀 one of Caleb's favorites !! Great video and I love the team work !! So excited for the next video ! That cheese cave is looking fantastic 🤤❤

[@Cheese52]

Yes! Christmas wiped out the cheese cave but it is starting to fill up again😀 So glad you enjoy the videos😀Thanks for watching!

[@paulandlacey]

I love Swiss cheese! I will definitely be giving this a try! :) We love your videos! Keep em coming!

[@Cheese52]

Paul and Lacey, thank you, it means alot! I am so glad you enjoy them.💛

[@colvinjonas1486]

Thanks again for the wonderful swiss cheese, my favourite, thanks again.

[@Cheese52]

My pleasure!

[@thePods]

Great video - thank you so much. I was looking at doing a large cheese and recently found extra large sized vacuum bags for our foodsaver that are used for turkeys. I haven't tried one yet but I have them ready for when I am bold enough to do a big one like you've done - congrats on that.

[@mingz8664]

Looks delish!! congrats

[@emiliaperez5123]

Love the video, very informative can’t wait to give this recipe a try. I have watched other cheese makers vacuum pack there Swiss cheese and it prevents the holes. So it was probably a good thing that you didn’t have a big enough bag.

[@Cheese52]

Thanks! I did end up cutting it in half and vac sealing each piece, but only after I let the culture develop the holes in the cheese. It took about 2 weeks at 70F before the cheese stopped producing the gas that creates them.

[@edwardmayjr1833]

Love these videos that you share… I have recommended you to my cooking friends! Thank you for everything!

[@Cheese52]

So glad you are enjoying them! Stay tuned... a new one is dropping Saturday morning!

[@igorgamella6889]

I love your videos! Congratulations for such a great content!

[@Cheese52]

Oh thank you! So glad you enjoy them! 🧀💛

[@peggysandirson6903]

Awesome video and greatly explains the process

[@Cheese52]

Thank you, Peggy! I'm glad you found the video informative. Lisa

[@eliasmartinez6284]

Another great video. It's so satisfying watching this cheese being made. I can only imagine how good it must taste.

[@Cheese52]

Thank you so much! This vid was fin to make for sure, and that cheese was scrumptious!

[@1111Greek]

I really like Swiss cheese and I always enjoy all your cheese recipes!!! Thank you for sharing! ❤️🙏🧀

[@Cheese52]

Hi Carlos! Yes! Swiss cheese is delicious! I am so glad you enjoy the channel 😊 Best, Lisa

[@1111Greek]

@@Cheese52 🙏👏❤️🧀🤗

[@seansturm3266]

That looks so delicious!!

[@Cheese52]

Thanks, Sean! It was fantastic! Lisa

[@cloudberrydreams]

thank you for this very well educated and informed video. you are awesome!! 🥰💜

[@Cheese52]

Hello! I am so glad you found the video helpful. Thanks for the lovely feedback! Lisa

[@jwillo92]

Extremely thorough video. Thank you for making this.

[@Cheese52]

My pleasure:)

[@mastauffer]

Love the drum roll!

[@Cheese52]

Mee too. Professional sound bite right there! And perfect timing!

[@danshep69]

Love it, with each video I am more excited to start

[@Cheese52]

Haha! You've been bitten by the cheesemaking bug for sure!🧀🐞

[@mattborba1340]

Oh my friggin' gosh I love this channel! Thanks so much!

[@Cheese52]

Hello Matt, I am so glad you enjoy it! Welcome! Lisa and YumYum

[@CristinasCuisine]

Great content, love your vids, looking forward to trying this :)

[@Cheese52]

Thanks for that wonderful feed back! Enjoy the recipe and happy cheesemaking!🧀👩‍🍳

[@cocinandoconlillie5062]

Thank you. You are a great teacher! I love Swiss Cheese 😊

[@Cheese52]

I am so glad you enjoy the channel. Welcome, cheese friend! Lisa

[@mattarider]

I really enjoy your videos. You really demystify the process and make it doable for the average person. Thanks!

[@Cheese52]

Thanks Matt! I appreciate that feedback. Happy cheesemaking! Lisa

[@amywinfield7153]

That's some tasty looking Swiss Cheese. You guys did a great job.

[@Cheese52]

Thanks so much!

[@obberon2000]

I love your videos and your fully explain about it, it's fantastic, congratulations.

[@Cheese52]

Thanks!

[@soulbrother1143]

Beautiful cheese

[@Cheese52]

Thank you!

[@basscross511again]

I'm so glad I came a cross this video, such a hidden culinary gem!

[@Cheese52]

I'm glad you're here! Thanks for that awesome feedback!

[@Cheese52]

Many viewers ask me where to find the ingredients and equipment used in the recipes. I use New England Cheese Making Supply. You can browse the store here: (affiliate link, which means I make a commision if you purchase) cheesemaking.com?aff=35

[@sunnyquinn3888]

The hardest part of making cheese is waiting for it to age before you can eat it! 🧀😋

[@Cheese52]

Truth!!

[@jamskinner]

I worked for a cheese company. I wasn’t involved making cheese but I do remember when the brought over pallets of cheese to sit for a month at room temperature. It was all covered though so you couldn’t see it.

[@Cheese52]

That's very cool! The higher temperature is what allows the 2nd fermentation to kick in- the proprionic shermani uses the lactic acid to produce proprionic acid and carbon dioxide- which crates the holes we know and love in Swiss cheese. Thanks for your story! Lisa

[@markhoward4083]

Thank you so very much for this my wife and i are off grider and we have learned alot from you

[@Cheese52]

Hi Mark! The pleasure is mine. I'm so glad you are integrating these recipes into your family's off grid lifestyle! Happy cheesemaking, Lisa

[@mihirkapadia9865]

Loved it.

[@Cheese52]

Thanks so much!

[@christineschwarz2541]

As a beginner in cheese making - I started with a swiss cheese, which was xtremely difficult for me, it begun to have wrong spurs (I hope it is the whright word), I had to clean it really every day - but after several weeks the rind was thick enough to resist. After 3 month we tasted it - really good for the very first cheese. Last week I made a cheddar with your recipe and today a gorgonzola and your mozzarella. Lets wait for new results. I love making cheese, it takes a lot of time, but the result is really good, thanks for the cheddar recipe. Christine

[@Cheese52]

Hi Christine, My pleasure. I am so glad you are enjoying your new hobby! Lisa

[@JORGELOPEZ-ik4fg]

This will be the first one I will do. Thanks for the advice.

[@Cheese52]

I hope you love the recipe!

[@JORGELOPEZ-ik4fg]

@@Cheese52 I will do it this weekend, I will let you know in a few months how it went.

[@Cheese52]

Awesome! Fingers crossed for lots of beautiful eyes!

[@loli_d]

Thank you!!!!! This has beennof great help!!! Blessings to you.

[@Cheese52]

And to you too. So glad you found the video helpful!

[@loli_d]

@@Cheese52 I just found you, and I think very highly of you. I have been into canning and dehydrating, but I have been learning about cheese making for the past 10 days, as my husband recently, and finally, got a wine cooler and converted into a cave for chacuterie. I placed an order for some of the basics, so I'm looking forward to putting into practice a couple of cheeses in the same way you are teaching us. Again, THANK YOU! And you have officially become one of my top top, if not the #1, teacher. Big hug to you and continued blessings.

[@Cheese52]

@@loli_d Cheesemaking will be a great addition to your already exceptional food preservation skills. Thank you for your kind words, and happy cheesemaking! Lisa

[@knownachilles5725]

So update I did this recipe. My 1st real cheese. And it turned out great so far it’s being pressed as I’m writing this. It was fun so far now the wait lol. I used my sous vide to make it and that was good easy to stay at temp and easyer to heat but was kinda hard to get it to 120 in the 35 time frame. But I just hope it turns out but we will see :). Thanks for your videos

[@Cheese52]

Sous vides are a great way to maintain the temperature. If it took a little longer than 35 min to get up to 120F, I'm sure it will be just fine. Glad you enjoy the videos!

[@imanderdumme8706]

Gute tag !

[@chrishorst6993]

My Great Grandmother was from a town in Switzerland were a cousin had said was well known for making Swiss cheese. My dads family if from Switzerland and Great grandmother on my Moms side. Love my family heritage

[@Cheese52]

Oh, this is a sweet story. Thank you for sharing your heritage with us. Super cool.

[@monamour6953]

Thank you so much 😊

[@Cheese52]

Thank you!

[@ElenaCarvajal]

I've always liked making cheese, and now more than ever I need to learn to make Swiss cheese because I can't find any at the stores... I'm in Colombia. They have Pepper jack, but it's very expensive, and cheddar can be a little hard to come by. Thanks for the video!

[@Cheese52]

Hi Mitzi! Good cheese can be hard to find in some ares of the world for sure. I hope you like the recipe! Lisa

[@kikikungfukakes6639]

You are soooo adorably excited about cheeeeese!!!! 😍

[@Cheese52]

I admit- I was pretty excited when I saw those holes🧀

[@juanrojas7505]

Great!!!

[@Cheese52]

Thanks, Juan!

[@tuktukfoodie]

I love cheese!

[@Cheese52]

I think you've found the right channel! 😉

[@mztbdfmztbdf]

Love. It

[@Cheese52]

Thanks!

[@VOST0K]

After all that work that wheel of cheese is like a bar of gold!

[@Cheese52]

True. And so worth it.

[@ericprawoto3185]

Hai love to watches your videos, question is if I make huge portions haw about the the citrus acid n the rennets, should have double the portions to?

[@Cheese52]

I'm glad you are enjoying the channel! There recipes can be doubled, tripled, etc. The only ingredient that doesn't need to be scaled is the 1/4 cup of non chlorinated water used to dilute rennet or calcium chloride. All times/temperatures remain the same. Hope that helps!

[@vincepeterson2834]

Great Video.

[@Cheese52]

Thanks so much!

[@heathergamble9593]

Yum!!

[@Cheese52]

I sure hope so! 💛 8 weeks to find out. Tick tock!

[@aksaismail1873]

Danke 🎉

[@kardainzr161]

This all sounds cheesy to me, Sounds Great!

[@geraldturley1497]

Thanks great cheese making lessons. Can you methods be used with different milk types. UK

[@Cheese52]

Yes, absolutely! Raw milk is often used in cheese making, and many cheese makers use pasteurized, homogenized whole milk. Just stay away from ultra pasteurized milk- it kills all of the bacteria, so it is not suitable for cheese making. Hope that helps!

[@Gorkilein]

That "Guten Tag" was nearly perfect!

[@deborahscott1889]

Great video...👍🌷🌷🌷

[@Cheese52]

Thank you so much!

[@ssstudyzone4066]

Thanks a lot Ma'am ! Love from India

[@Cheese52]

Thanks so much!

[@merselchafik9906]

👏👏👏👏thank you

[@Cheese52]

My pleasure!

[@sultanjumah8342]

Thank you and hand over your hands. Your beautiful and elaborate method in Palestine. We make cheese and are used for pastries and sweets. It tastes very delicious. It is called Akawi cheese and Nabulsi cheese. All foreigners who visit us accept it and eat it appetite. Greetings and bless your hands

[@Cheese52]

Thank you🙏

[@GypsieT17]

I love your glass milk bottles, hear in England we onley get pint glass bottles !! You should sell them on ebay 😁💕🇬🇧

[@kim94503]

I love your videos. Can I put in requests for parmesan (which I've already asked and you said you would lol) and pepper jack? I've watched others, but I'm sorry, I only trust your methods.

[@Cheese52]

Hi Kim, Thank you for your confidence in my work. I do have Parmesan in edit. I am waiting to shoot the taste test. So stay tuned! And Pepperjack is a great suggestion. Thanks for that!

[@ronvandenberg6820]

When you heat up the curd to 90°, are you stirring from the beginning or do you start stirring as soon as you reach the 90°

[@Cheese52]

Hi Ron :) Good question! Yes, you can stir the curds as they heat up to 90F. Just stir them gently, and occasionally. They are fragile at this point. Hope that helps- Happy cheesemaking! :)

[@CherryBirthdayCake]

"How should we store it?" "My stomach." "You're not going to eat six pounds of cheese in one sitting." "Watch me."

[@Cheese52]

I feel this in my soul!

[@harryritz4758]

OMG!!!! I LOVE THAT INTRO🤣🤣

[@Cheese52]

Thank you! It's pretty much my life, in a cartoon :)

[@imaddiio5379]

im trying this

[@Cheese52]

Fantastic!

[@stevewhite4544]

Oh, another Swiss question about vac sealing: I tried and it just squished the holes so that when I reopened the bag, it wasn't as nice looking as before I sealed it. I have two vac settings -- dry, which takes more air out (I used this), and wet, which takes less air out. Any suggestions? Thank you so much for all you do.

[@Cheese52]

Hi Steve! If you have a wet setting, you could use that. It is a slightly gentler seal. I'm so glad you find the channel helpful. Happy cheesemaking! Lisa

[@mztbdfmztbdf]

Your videos are getting better. And. Better

[@Cheese52]

Thank you. I try!

[@user-di1be3vr2v]

رائع سيدتي

[@aboubakermaarouf5814]

Very satisfied about this videos 😍 Can you do for us a video about cheddar cheese ? Thank you so much and I wish you all the best.

[@Cheese52]

Hi Aboubaker, Sure! Cheddar is a favorite of mine too. It's a little time consuming, but worth it, I think. Stay tuned!💛🧀 Lisa

[@Cheese52]

Hello Aboubaker, The Cheddar cheese video is complete and uploaded to the channel. Here's the link. kzbin.info/www/bejne/bKXJn2eriMyMbbs Enjoy! Lisa

[@dortherahbkgravesen3818]

I Love Cheese.. So Yummy.!

[@Cheese52]

Welcome, cheese friend! You are in the right place!

[@tamikaolarinde2192]

Wow 3 months to start eating. This is amazing

[@Cheese52]

Mhmm. It's true. Many cheeses need time to age to develop the flavor, and some need.more time than others. Parmesan, for example needs up to a year or more to develop the flavor!💛🧀 Lisa

[@tamikaolarinde2192]

Thanks for your knowledge 🙂

[@SutusVideos]

Very good cheese, I regret not being able to do it because I do not get the ferments and culture for Swiss cheese. Best regards from Cordoba, Argentina.

[@Cheese52]

Thank you, cheese friend! Such a shame you aren't able to get the cultures for this cheese ... Do you have a favorite you like to make? Which cultures are you able to obtain in your area?

[@smokeysmoke9734]

Swiss Cheese 👌😍😍🧀🧀

[@Cheese52]

Yes!!! A favorite here too! 💛🧀

[@gavinross500]

Do you keep the stove on through out the cheesing process?? and if so, would you say at a medium level?? many thanks

[@Cheese52]

This is a good question. Once I achieve the target temp at the cooking stage, I remove the heat. Milk has an amazing ability to retain heat for a long while.

[@gorgana5]

I make soft cheese with basic rennet. Please what do you suggest the easiest cheese to make next? What type of fridge do you have there? I just found your web site so I will see the all your videos

[@Cheese52]

Awesome! So glad you are enjoying the videos. Here's my beginner's playlist. kzbin.info/aero/PLxnhlZN98kTS5ClDEQDwR13kCwiH-J_iF Take a look and select a recipe to try. We love Halloumi and Feta, and we keep both in the fridge all the time! The fridge you see in the videos is a re- purposed wine fridge. I love it because it is so easy to keep the temperature needed to age the cheese. Thanks for watching and happy cheesemaking! Lisa

[@patriciadavidson6441]

I made some Cheddar cheese but it’s getting mold. Is that ok. Also do you vacuum seal cheddar to age it? Thank you. This is my first time making cheese. You make it easy.

[@Cheese52]

Hi Patricia, Yes, you can just wipe it off with white vinegar. And yes, I vacuum seal cheddar. You can see the technique in this Cheddar video: kzbin.info/www/bejne/bKXJn2eriMyMbbs. Hope that helps! Happy cheesemaking! Lisa

[@geneking1918]

After tge curds reach 90 degrees after cutting the curds...do you shut the heat off???? Do you continue to heat it or just maintain 90 degrees??? How do you do this????

[@Cheese52]

I do, and it works well for me. The cultures are busy doing their work, and milk has a natural tendency to maintain heat - these two factors help to keep the milk at the desired temperature while I am working. Ambient room temperature can play a roll, however. If you find that your temperature is dropping during the stir, gently re-apply heat to bring it back to the desired temperature.

[@HHuzz]

I think there is something harder than math 😂 but it needs trouble, it looks great, I will make it even when I don't know the ingredients at all except milk, but I will make it, thanks for the explanation 🧡

[@Cheese52]

It may seem difficult at first, because the ingredients may be foreign. Take a look at the ingredient list in the description box. These are affiliate luns, which means I make a commission if you purchase. It's a great way to read up on what they are and where to find them. Hope that helps! Lisa

[@nametkooheji7012]

Hello can you explain what is the thermophilice culture and proprionic Shermani

[@stevewhite4544]

Hi! I've made Swiss using variations on the recipe. My question is your use of non homogenized milk. The local dairy that sells that is currently feeding the cows silage. This causes late stage blowing in the milk (one big giant hole in the middle). Can I use homogenized? Thanks

[@Cheese52]

Hi Steve, Yes, you are right. Silage fed to the cows can contribute to late blowing. Pasteurizing can help. The milk I use is pasteurized/non homogenized. Not sure if your non homogenized milk is raw or not. Brining and drying the cheese at cave temperatures can also help with reducing late blowing. You can make this cheese with homogenized milk. You may need to wait a little longer to get a curd set, and the texture may be a little different than what you expect, but you can achieve the holes and the nutty flavor characteristic of Swiss with the proprionic shermani culture, regardless of milk type. Hope that helps and happy cheesemaking! Lisa

[@canadianred1970]

I'm hoping you can see this. What are the wooden disks called that you are using above the follower? I've been looking everywhere and I can't seem to find anything the way I'm searching so, wondering if there's a technical name for them.

[@Cheese52]

Hi Carrie, Sure! I can help you. The round discs are also called followers. Vince made mine, but you can buy them here: cheesemaking.com/products/polypropylene-followers-for-cheese-making?aff=35 I make a commission if you purchase. They are having their annual sale right now, which is great! Thanks for watching and happy cheesemaking! Lisa

[@canadianred1970]

@@Cheese52 Thank you! I was on their site too and I must have missed it.

[@samhouston5217]

Also where di you get the circular wood wedges to push the follower down? I have looked and can't find any. (Might just look at Lowes LOL)

[@Cheese52]

Haha, I have wondered the aisles of Lowes myself, looking for handy cheese items. Vince cut my followers out of wood. They don't have to be round, they just need to fit inside the mold as they follow the cheese down the mold. Hope that helps.

[@samhouston5217]

@@Cheese52 Thank you. gives me a reason to pullout the skill saw! Hahas

[@Cheese52]

@@samhouston5217 That's exactly what Vince used!

[@geneking1918]

How long did you wait for a clean break After you added your rennet? How long does it have to sit with the lid on????

[@Cheese52]

Hi Gene :) I waited 45 minutes for the curds to form. While this was happening, the lid was on. 45 minutes is pretty typical for the conditions I am working with ( milk type, ingredients, etc), Sometimes you may need to wait a little longer for a curd to form, like 10- 15 minutes, depending on conditions.

[@zeeshanzar8022]

Hi, great video. Just wanted to know how to preserve it and what's its expiry time?

[@Cheese52]

Thank you! The cheese can age in the cave for 6 months or so. Once the cheese is ready to consume, it can be moved to a regular refrigerator for storage. Homemade food doesn't really come with an expiration date, but I would say the cheese would last a few months at the lower temperature, especially if it's wrapped tightly in plastic. If any mold happens, just cut it off before consuming the cheese. Hope that helps. Thanks for watching!

[@zeeshanzar8022]

@@Cheese52 thank you so much for the information. Can you make a video in which you can show how to make triangle processed cheese like happy cows. Pleasure talking to you, say hi to yum yum

[@moussaidmed6814]

BRAVO

[@Cheese52]

Thanks!

[@makemybranding981]

Have one question dear, so after heating the milk to 85F in starting are we still keeping the Gas on or does we have to turn it off?

[@Cheese52]

Yes, turn it off. The milk should retain the heat. If it doesn't you can bring it up very carefully to the target temp on a low flame. Hope that helps!

[@escalantea1]

Love your videos! Question, I missed the part that mentions the time needed to "break the curd" I watched it several times but somehow did not see it? Would it be 45 min after adding the rennet?

[@Cheese52]

Yep.😀 I missed that part in the videoing. 45 minutes to set the curd before you cut it.

[@escalantea1]

@@Cheese52 Thank you!! Now that I have your attention :) I noticed you did not add white vinegar to the brine solution, does Swiss cheese not need it?

[@Cheese52]

White vinegar can be added to brine solutions to help match the pH of the brine to the cheese. If your cheeses are a little slimy coming out of the brine, it could benefit from a little vinegar. I don't typically add it, because I don't experience this issue. If you think you need it, you can add it. I do, however, routinely add it to a storage brine (such as for Feta or Halloumi) to keep the cheeses from getting slimy over time. Hope that helps! Lisa

[@CathyBerger]

Hi Lisa! Love your videos!! They have started me on my own cheese making journey. I have a couple of questions. For the Swiss cheese, at what times do you turn the stove off and on? From the video you turn it back on when after the curds have healed but when did you turn it off? I think that may have been cut during the editing. Second question, you added calcium chloride to the brine. Do you add this to all you brines or just for the Swiss? Thanks!

[@Cheese52]

Hello, Cathy, I am so glad you are enjoying the channel and that it has inspired you to make cheese! These are both great questions. 1. Yes, that was cut in editing.🤦‍♂️There are 2 cooking phases. The first phase has you raise the temp over 10 minutes to 90F. Once you reach the temp, turn off the heat and gently stir for 40 minutes. After that is complete, raise the temperature to 120F over a 35-minute period of time. Turn off the heat and stir for 15 minutes. 2. Yes, calcium chloride should ve added to all brine to prevent calcium from leaching out of the cheese and into the Hope that helps and happy cheesemaking!

[@CathyBerger]

@@Cheese52 Thanks Lisa! What is the size of your press? You give a link to one on Amazon which you describe as smaller than yours.

[@Cheese52]

@@CathyBerger It's 12" x12".

[@jayschwartz3203]

How do you get the red rind that I usually see on swiss cheese?

[@Cheese52]

Sometimes they are waxed with red wax, and some cheeses are washed with b linens, a bacteria that produces a reddish orange and very stinky rind. I often see it on cheeses such as Limburger or Raclette.

[@floweroflifeapothecary9906]

Loving Your VIdeos!! This is my third cheese from your tutorials :) Quick question on this one... After adding the calcium chloride and rennet, how long do you wait to cut the curds? It looks like the directions might have been cut in the editing. I know the wait for the Harvarti cheese was 45 minutes, so I wanted to check on the time for the Swiss. Thanks!

[@Cheese52]

Oh good! So glad you are enjoying the channel :) Yes, the curd set time was cut from this vid somehow.. it is 45 minutes. Have fun with this one!

[@floweroflifeapothecary9906]

@@Cheese52 Perfect! That is exactly what I did. It is still ripening and hoping to watch the expansion soon as it dries. Today I am making the Wensleydale cheese with cranberries & pecans! Thank you so much for being awesome! I'm in Montana and would love to make a cheese with you some time!! :D

[@Cheese52]

@@floweroflifeapothecary9906 Hi Dianne! We're practically neighbors! I love the idea of pecans in the Wensleydale recipe, I think it will be a great addition. So glad you are enjoying the channel:) Lisa

[@Cheese52]

@Elsie Kirch Hi Elsie, Hahaha yep, it happens! Thanks for your loyalty to the channel :) Lisa

[@tamikaolarinde2192]

Beautiful delicious

[@Cheese52]

Awww thank you!

[@tamikaolarinde2192]

@@Cheese52 you're welcome

[@rickross199]

Well done!

[@Cheese52]

Rick, thank you! It was all of fun to make! Lisa

[@rickross199]

@@Cheese52 my 15 year old son and I have made cheddar and gouda with the help of your videos. Haven't tried any yet they are still aging. I like the looks of this Swiss too!

[@Cheese52]

@@rickross199 What a wonderful thing you are doing together. This makes me so happy!

[@rickross199]

@@Cheese52 wonder if you could answer a question. Can you re-use the same brine for more than one batch?

[@Cheese52]

@@rickross199 Yes! Just fish out the any little cheese bits, boil it then store in the fridge for future use. You may want to add a little more salt. Happy cheesemaking!

[@edwardmayjr1833]

Can you please discuss the difference between baby Swiss and other types of Swiss cheese? Thank you so much!

[@Cheese52]

Sure! Baby Swiss is a washed curd cheese, so it is less acidic than regular Swiss and is milder in flavor. When the whey is removed during the washed curd stage, the food for the bacteria (lactose) is removed. The bacteria growth slows down, which produces a milder cheese.

[@davidedgerly]

Okay, I'm a newbie to cheese making... I just secured a local farm for my milk... But.. I have no idea about the equipment needed "ie" type of cheese press or rounds for the cheeses, which is best or your opinion of the various types of cheese press equipment. In addition the different chemicals used to make the cheese... Could you possibly do a show centered around teaching the newbies about the equipment? The reason why you use certain cheese cloths for different cheeses? And lastly.. cheese caves.. which look like a wine refrigerator... I'm so happy I found your channel and I just binge watched a bunch of your videos on cheese making... Thanks again for all your hard work.. Cheese Maid!

[@Cheese52]

Nice! Is it raw milk or pasteurized non homogenized like I use? If it is raw, you can pasteurize it before you make the cheese, and proceed with the recipes. I have links (affiliate links) in the description boxes for equipment and ingredients like the ones I use so you can get a better idea. The press is home made. You can make your own or buy one, your choice. My cheese cave is a wine refrigerator, and it works well for me. I purchased the 3lb mold you see in many of the vids a few years ago, and it is out of stock- permanantly, I think. But I've included some options for you to look at. This recipe uses a large mold that will make a 4-6lb cheese. A good rule of thumb is that one gallon of milk will make about 1lb of cheese so buy your molds accordingly, or you can adjust the recipe size to fit the mold you buy. I provide tips throughout all of the videos, but you are right. I will see what I can do to put together some straight info videos. Ring the notification bell so you can get notified when I upload. I am a one person show, so patience is appreciated! If only I could get YumYum to edit footage..... Thanks for watching. Lisa

[@davidedgerly]

@@Cheese52 I grew up in a dairy town.. and there are still of the few dairy farms left and worked on a few as a kid... So I'm getting raw milk... and I know how to pasteurize at home.. because we use to when I was a kid some 45 yrs ago... In addition... we made our own ice cream and butter... My mom was of the mind teaching us how to grow our own food and preserve it plus being able to make product from raw materials such as milk and how versatile it is...Opps... I almost forgot... Thanks for the info... and I'm already subscribed I did that after the first video... And I'm a furniture maker by trade so making that press will be a breeze... I'm thinking I could make molds from wood.. but the HDPE looks like a better choice...

[@Cheese52]

@@davidedgerly Sounds like a wonderful milk source! I am sure in the old days wooden molds were used. You could do some research about the best type of wood to use and how to keep them food safe. For me, I like to use the pre made plastic ones. I like the way I can easily sanitize them. This journey is going to be fun. Happy cheese making!💛🧀

[@russellsix705]

@@Cheese52 Lisa. You’ve inspired my wife and I to attempt to make our own cheese. I am curious about the Cheese Cave too. I’ve read your comments about the wine refrigerator but none of the ones I’ve research, including the one in your link include Humidity control, only temperature control. Conversely, cigar coolers only control the humidity (small range), but not the temperature. I researched the Inkbird, and see how it could control the humidity within the wine frig. However, wouldn’t you also need a humidifier and dehumidifier inside the wine cooler too in order to maintain the proper humidity, if you could expound on that, it would be greatly appreciated. Thanks

[@Cheese52]

@@russellsix705 Hi Russell, Great question. I use a wine fridge to control temperature only, because the primary aging method I use is vacuum sealing, so no humidity control is needed. If I need to control the humidity for a particular recipe, I place the cheese in a ripening box with wet sponges (see " How to make Cheddar- Farmhouse Cheddar vid for instructions). An alternative cave option is to use a mini fridge and an ink bird temp and humidity controller with a humidifier. Modern wine fridges vent humidity at about 60% RH no matter what we do, so a mini fridge is a better option for the ink bird control unit option. Choosing your aging method will help you determine the best course for you. Here are my suggestions: Vacuum seal or wax= wine fridge with option to control humidity for a cheese or two in a ripening box. Natural rind, washed rind, oil rub rind, cloth banded = mini fridge with ink bird control unit and humidifier. Hope that helps! Happy cheesemaking :) Lisa

[@happyhippo4619]

I love your channel! If you're taking suggestions I would love to see a cows' milk Manchego/Iberico :-)

[@Cheese52]

Wonderful! I'm so glad you enjoy the channel.Sure! I've just started a suggestions list- I will put Manchego on it. Now, to buy a mold so I can get that pretty, classic Manchego basket pattern!

[@howardhudson5475]

Hi Cheese Lady, I have enjoyed your videos and have used the ones you have done for Cheddar and Swiss Cheese. I finally opened the first wheel of Swiss after it sat nearly 2 years in my cheese fridge. It was very sharp and went over very well. I pulled out a marbled cheddar yesterday that I used your recipe for Chddar cheese to make it and I noticed that it was pretty well dried out and broke apart when I cut it. It was also very crumbly. I’m just curious if you can offer any suggestions to avoid this happening. It just falls apart when I cut it off the wheel. Anythoughts would hlep. BTW I used your receipe for the Swiss cheese as well. Thanks

[@Cheese52]

Hi Howard, A two year old Swiss? That must have tasted divine! I'm sure it had a great depth of flavor. Congratulations on your achievement! Regarding your question about your marbled Cheddar- I'm assuming it broke along the marbling lines? If so, the curds may not have been warm enough in the initial pressings. See the vid on the channel, "Butterkase" (butter cheese) for instructions to keep the curds warm. Regarding the crumbly texture- A sliceable, meltable Cheddar is the holy grail of cheesemaking. If that is what you are after, you may need to adjust a few procedures. The pH may be too high. Consider reducing the culture amount slightly, and/or reducing the time stirring by a few minutes. Stir occasionally and just until the curds appear cooked. It's a balance. You don't want them too dry and hard, and you don't want them still wet inside. They should mat together when you squeeze them but come apart when you rub them with your thumb. Keep notes, and eventually you will get that sliceable moister Cheddar product! Hope that helps, Lisa

[@howardhudson5475]

@@Cheese52 Thanks Lisa, I appreciate your feedback and will give it a try. I have noticed that some of the cheddars I do don’t seem to form quite the way I want them to and you can see lines where they pressed together but you have given me ideas on how to remedy that. btw I made a parmesean cheese about a year and a half ago that I finally opened and grated onto a plate of my grandmother’s spaghetti. ( She left me the recipe when she died and I was the only one of the grandchildren to get it) and it was magnificent. The cheese was very flvorful. I have some other cheddars that are about 2yrs of age that I am going to try as soon as I’ve eaten the marbled one. Hopefully I can get a pic of one of my marbled creations to you. Thanks for your help and your cheese recipes are among my favorites to use

[@Cheese52]

@@howardhudson5475 So glad to hear it!

[@Cheese52]

@@howardhudson5475 My pleasure! If you are not getting a solid rind at the end of the 50 lb 12 hour press, I suggest pressing it for another 12-24 hours at the highest weight you can safely manage. You can easily go to 100 lb. That should help the rind to form better.

[@wildiehillman7042]

And also when the swiss is done ageing do you cut the brine off or what

[@Cheese52]

Do you mean the outer layer, the rind? The rind is edible.

[@howardhudson5475]

Hi. I have a question for you. I noticed something in the video you didn't mention and that is after adding the Rennet you don't say how long to let the milk sit before checking the curd. I'm been doing between 45-55 minutes and wonder if that is about right for this cheese?

[@Cheese52]

Hi Howard, Yep, I missed that clip when I was putting the video together:) You are right- 45 minutes should do it. If you don't see a clean break, wait another 5- 10 minutes. Hope that helps and happy cheesemaking! Lisa

[@howardhudson5475]

@@Cheese52 Thanks for reminding me. I need to get it into the cheese box. Hopefully the extra brining won't hurt it ( I forgot to take it out of the bring last night

[@mohamedmilli8232]

Hello and thank you. how strong is your rennet. thank you

[@Cheese52]

Hello! I use single strength rennet. Hope that helps!

[@mohamedmilli8232]

@@Cheese52 thank you very much

[@wildiehillman7042]

What is that cabinet called u put the cheese in

[@Cheese52]

It's called a cheese cave. I use a wine refrigerator because it naturally provides the perfect temperature for maturing cheeses. (50-55F)

[@anaizareis9061]

Sou brasileira , amei seu queijo . Qual seu país ? Onde comprou essa forma ?

[@Cheese52]

Hello, my Brazilian cheese friend! I live in the US, and buy my supplies from here: cheese52.com/redirect.html This is an affiliate link, which means I make a commission if you purchase. This company ships world wide, so they may be able to ship to you! Hope this helps and happy cheesemaking! Lisa

[@cookingwithalittlespice]

Very cute awesome video.

[@Cheese52]

Thank you so much, lovely!💛

[@Cheese52]

❤My biggest fan....❤