Last summer I made an Appenzeller in honour of my Grandfather who had passed away and named it Josef. I still have a small wedge of that cheese left that I am saving for the return of my friend Addie from India, but it was time to make another one, this time bigger and possibly better! I still have use of Addie’s Roaster Vat and I wanted to make a larger one than last time. Please note that some of the pictures were taken with my camera and some with my iPad.
The make went pretty much to plan, but I did have to wait a bit longer than I had planned for a clean break.
After the curd was cut and rested it was time to stir the curd and heat to 40C, this took about 30 minutes, it was made all the more difficult given I had to stir two vats at the same time. I ended up alternating between vats to make it easier.
After stirring and washing the curd it was time to try out my new draining bag/mould liner. I loaded up the curd and let it drain in the bag for 5 minutes before transferring to my mould for pressing.
I pressed for 30 minutes at 20 Kg, then for 5 hours at 36 kg, then overnight at 72 kg. I love my press, and now that I have the hang of it I am getting great results.
Like always I weighed the cheese out of the press and I was surprised to see that it was 3139 grams or 6 pounds 14 3/4 ounces, I know it will lose weight in brining and then again during aging, but wow that was a great yield.
I had to switch out the larger board for a smaller one because the cheese was touching the lid and I did not want that to happen. This time next week I will be well into the washing cycle for Josef and I will update in a few weeks once the colour shows up. I will have more pictures up on the Facebook Page later in the week.