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Friends, LOOK AT THOSE HOLES. I cultured this mesophilic, washed-curd cheese with clabber, and aged it for only two-and-a-half months and it is SPOT-ON. An absolute classic. You gotta try it!
Get the printable recipe here: https://milkslinger.com/shop/classic-baby-swiss-recipe/
CHAPTERS
00:00 Baby Swiss Cheese
00:27 The differences between Baby Swiss and Jarlsberg
01:15 Propionic Shermanii: Notes and Tips
02:25 Clabber Culture
04:19 The Rennet
05:29 Cutting the Curd
06:57 Washing the Curd: The 5-Minute Method
10:50 Stirring the Curd
13:16 Pouring off the whey and Acidifying the curd
14:25 Filling the Mold
15:46 Pressing
17:14 Brining
18:48 Air Drying
19:05 Cave Aging: Part I
19:24 Aging at Room Temp: Eye Development
21:25 First Cutting
24:02 Cave Aging: Part II
24:11 Tasting and Packaging
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