Swiss Mountain Cheese recipe
Process guidelines for
Swiss Mountain Cheese
raw material raw milk, approx. 3.2 - 3.5 % fat
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thermisation 65 - 68 °C, 30 - 60 sec
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cooling to renneting temperature 32 °C
inoculation 1 x Alp DIP D LYO 100 DCU per 1,000 l
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preripening to pH 6.55 SYMBOL 177 \f
"Symbol" 0.10 to °SH 7.00 SYMBOL 177 \f
"Symbol" 1.00
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renneting 15 - 20 ml 1:15.000 / 100 l process milk (e. g. 90/10 of RENCO)
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coagulation setting time 20 - 25 min coagulation time 30 - 35 min
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cutting, curd grain diameter 3 - 5 mm stirring 20 - 25 min
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separating separation of whey, approx. 30 %
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addition of (approx. 10 % of process milk)
water final temperature 39 ± 1 °C
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scalding, stirring 20 - 25 min
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moulding
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pressing 0.05 - 0.55 bar for 10 - 12 h
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brining pH in cheese before brine bath SYMBOL 163 \f
"Symbol" 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
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drying room temperature 12 - 15 °C, 80 - 90 % rel. humidity, drying over night (10 - 15 h)
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ripening, ripening temperature 10 - 13 °C, 85 - 88 % relative humidity, cold storage 20 - 25 days
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ripening, ripening temperature 18 - 20 °C, 85 - 90 % relative humidity,
warm storage 25 - 35 days
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storage 11 - 13 °C
