AAlpine washed rind cheese is a type of cheese that originates from the mountainous regions of Europe, such as Switzerland, France, and Italy. It is made from partially skimmed cow’s milk that is cultured with a combination of mesophilic and thermophilic bacteria, as well as propionic shermanii, geotrichum candidum, and bacteria linens. These cultures give the cheese its distinctive flavor, texture, and aroma.c, enim.
To make alpine washed rind cheese at home, you will need the following ingredients and equipment:
At vero eos et accusam
• 4 gallons of milk (not ultra-pasteurized), preferably low-fat or partially skimmed
• 1/4 tsp MA 4002 culture (use 1/8 tsp for raw milk)
• 1/16 tsp propionic shermanii
• 1/64 tsp geotrichum candidum
• 1/64 tsp bacteria linens
• 3 ml single strength liquid rennet (use 2 ml for raw milk)
• Cheese salt
• 1/2 tsp calcium chloride (for pasteurized milk)
• A good thermometer
• Mini measuring spoons
• Curd knife
• Spoon or ladle
• Butter muslin
• Large tomme cheese mold
• Cheese press or weights
• Draining mat
The basic steps for making alpine washed rind cheese are as follows:
- Heat the milk to 90°F and add the cultures. Let the milk ripen for 60 minutes.
2. Add the rennet and let the milk coagulate for 30 minutes. Cut the curd into 1/4 inch cubes and let them heal for 5 minutes.
3. Slowly heat the curds to 102°F, stirring gently to prevent matting. Cook the curds for 30 minutes, then drain off some whey and add hot water to bring the temperature to 116°F. Cook the curds for another 30 minutes, stirring frequently.
4. Drain the curds in a butter muslin-lined colander and press them lightly to form a mass. Cut the mass into slabs and stack them on top of each other, flipping them every 15 minutes for an hour.
5. Cut the slabs into smaller pieces and place them in a large tomme mold lined with butter muslin. Press the cheese at 10 lbs for 15 minutes, then flip and redress the cheese. Press at 20 lbs for 30 minutes, then flip and redress again. Press at 40 lbs for 12 hours, flipping and redressing every few hours.
6. Remove the cheese from the mold and peel off the cloth. Place the cheese on a draining mat and dry-salt it with cheese salt, rubbing it all over the surface. Repeat this process for three days, turning the cheese twice a day.
7. Place the cheese in an aging box or a ripening cave at 52-56°F and 85-90% humidity. For the first two weeks, wash the cheese every other day with a brine solution (1 tbsp of salt dissolved in a cup of water) mixed with a pinch of bacteria linens. This will create the orange-red rind and prevent unwanted molds from growing. After two weeks, reduce the washing frequency to once or twice a week until the cheese is fully aged.
8. Age the cheese for at least three months, turning it regularly and wiping off any excess moisture or mold. The longer you age it, the more complex and intense the flavor will become.
You can find more detailed instructions and tips on how to make alpine washed rind cheese by following this recipe or this recipe. You can also browse other cheese making recipes on our website.
