Process guidelines for Swiss Mountain Cheese

raw material 3.2 - 3.5 % fat

thermisation 65 - 68 °C ( 149 -154 F), 30 - 60 seconds

cooling to renneting temperature 32 deg C (90 F)

inoculation 1 x Choozit Alp D LYO 100 DCU per 1,000 l(264 Gal.)

preripening to pH 6.55 * 0.10

renneting 2 - 3 gr./100 l process milk (e. g. RENCO rennet)

coagulation setting time 20 - 25 min
coagulation time 30 - 35 min

cutting, curd grain diameter 3 - 5 mm

stirring 20 - 25 min

separation of whey, approx. 30 %

addition of (approx. 10 % of process milk) water final temperature 39 plus minus ; 1 °C

scalding, stirring 20 - 25 min

moulding pressing 0.05 - 0.55 bar for 10 - 12 h
( 1 bar = 14 lbs)

brining pH in cheese before brine bath 5,6. brine 12 - 15 C,

20 - 22 % NaCl, 12 - 15 °SH,

salting time depends on weight of loaf, approx. 3 days, pH in cheese after brine bath approx. 5,2

drying room temperature 12 - 15 deg;C (54 -59 F), 80 - 90 % rel. humidity, drying over night (10 - 15 h)

ripening, ripening temperature 10 - 13 deg;C, 85 - 88 % relative humidity, cold storage 20 - 25 days
ripening, ripening temperature 18 - 20 deg;C (64 - 68 F), 85 - 90 % relative humidity, warm storage 25 - 35 days storage 11 - 13 deg;C (52 - 55 F)

* Usual weight of loafs is between 2 and 20 kg. In some regions the Swiss Mountain Cheese is smeared.

We recommend B. linens W.

The data indicated in these process guidelines are empirical values closely connected with the application of our cultures. They should be considered as guidelines only since technological changes may be necessary depending on the quality of milk, technology and desired product composition and properties. Furthermore we cannot guarantee that these process guidelines consider every national law and do not break any patent rights of third parties.