Cheese Type & Number: Caraway Swiss: #10

Description: A Baby Swiss recipe that has the added touch of caraway seeds.

Source of Recipe: That’s How You Make Cheese

Date: 2/1/2004

Warming the Milk: I used 2 gallons of fresh cow milk from the Longmont Dairy (already pasteurized and homogenized). Heated slowly to 90

This recipe has a reputation for being the best Swiss caraway—it is well deserved! This may very well be the best cheese I’ve made.

The Swiss cheese base is great. Nice large holes (for a baby Swiss), with wonderful Swiss cheese flavor. But, that flavor is enhanced by the caraway.

I feared when I made this recipe that the cheese would be overpowered with caraway flavor, given the amount of caraway adnd the use of the water in which the caraway was steeped. But, while definitely there, the flavor is not overwhelming.

I’d like to try a small chunk of this melted into a fondue!

Definitely make this cheese!

Rick can u post the weights u used for the cheese, these # I presume are for a specific press settings.
Thanks!

I guess # is pound

so Rick said 15# means 15 pounds

Rick, you wrote: 1 teaspoon proprionic shermani bacteria powder

Is that correct, 1 whole TEAspoon for 2 gallons of milk? Usually recipes call for smaller amounts.

Rick54

Yes # means “pounds” when pressing.

Yes a full teaspoon of the proprionic shermani.

Try it!

Thanks!
Is that the same amount of culture u used for the cheese that exploded LOL.

lol