Appenzeller

A Swiss cheese made in part-skim and full fat versions. Flat round cheese shape. 10-12 inches in diameter by 3 inches thick, weight 13-18 lb.

Mix cooled evening milk with morning milk to have 3.3-3.5% Fat for full fat cheese. Part-skim milk cheese can use 2.5-3.0% fat milk after evening milk has been skimmed.

Heat to 90 °F
Add starter; use:
EZAL TA050 + EZAL LH100
1U per 400 lb. milk + 1U per 400lb. milk
or
1 lb. Rosell Thermo C bulk culture per 400 lb. milk
and
Propionic bacteria, e.g. EZAL PS1, in a small amount

After 30-45 minutes add 9 ml single strength rennet per 100 lb. milk
Check for curdling time and wait 3 times this time until cutting; usually 30-36 minutes

Cut curds to the size of peas

Stir and heat curds and whey steadily to 108-114 F in one hour
Cook at final temp. until curds are firm enough and let settle under the whey

Take off the whey and quickly move wheel-sized pieces of curd cake to hoops lined with cheesecloth. Press with 5 lb. weight per 1 lb. curd for 30 minutes
Remove wheels from press, remove cloths, turn, put cloths on again, and return to press
Repeat after one hour
Repeat after one hour
Leave on press overnight
Take off press and brine at 55 F for 3 hours per lb.
Turn once per day and put salt on tops.

Aging at 50-60 °F and 85-90 %RH and moderate ventilation:
Let a smear coat form in 7-10 days and continue to nurture this by rubbing wheels with hands dipped in 5% salt solution and turning every 3-4 days for up to two months. Scrub off any molds that appear during this time. After this let rind dry while turrning once per week. Age for 4-6 months for full fat cheese and 6-7 months for part skim cheese, respectively.