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#Alpine-style cheese is any cheese that resembles a classic mountain cheese made in the Swiss, Austrian, French or Italian Alps. These are usually semi-hard or hard cheeses, made from cow's milk with the addition of salt and produced in large wheels. The taste of the Alpine-style cheese ranges from nutty-buttery to fruity, spicy, herbal. The younger cheeses have a smooth and soft texture, while the maturing cheese can have a more crystalline texture, similar to high-quality mature #cheddar or #parmesan cheese.
For production I used:
-14l of whole country milk, pasteurized at 65 ° C for 30 minutes
-2.5 ml of calcium chloride
- thermophilic cultures PG serowar.pl (half dose)
-mesophilic cultures MSE serowar.pl (half dose)
-veal rennet Carlina from wańczykówka.pl (3ml)
-manchego mold serowar.pl (1.8 kg)
- cheese cloth 50x50cm PE
Brine:
-2.5 liters of water
-500g of non-iodized salt
-1 tablespoon of calcium chloride
-1 tablespoon of vinegar