Here is a 10 pound of wheel of Swiss cheese I made last month. Swiss has an interesting aging cycle: it stays in the cave for the few weeks, then comes out to spend a few more weeks in the kitchen or bathroom, somewhere warm and humid. This encourages "rounding" - the bacteria develop because of the warmer temperature, creating the distinctive big holes that Swiss cheese is known for. If you look closely, you can see the top has domed slightly - this is the rounding. Now back to the cave for a 3 month nap.
No comments:
Post a Comment