Mutschli Herdsman's Cheese Making Recipe

by New England Cheesemaking Supply CompanyUpdated 34 days ago

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This wonderful mountain style cheese is not typically seen in America because it’s rarely shipped outside of its production locale. Although this is a thermophilic based cheese, it has a higher moisture and softer texture and ripens in just 4-6 weeks.

This recipe is based on a small mountain style cheese that is made during the early and late season, when milk production is lower. After a short aging period it becomes a lovely mild and slightly creamy cheese, but if desired can also develop a more robust character with longer aging.

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aging-time-under-2-months author-Jim-Wallace bacteria linens c201 thermophilic geotrichum candidum intermediate lh 100 ma 4002 new-england-cheesemaking propionic shermanii recipe semi-hard skill-level-intermediate yield-4-pounds

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Description

This wonderful mountain style cheese is not typically seen in America because it’s rarely shipped outside of its production locale. Although this is a thermophilic based cheese, it has a higher moisture and softer texture and ripens in just 4-6 weeks. This recipe is based on a small mountain style cheese that is made during the early and late season, when milk production is lower. After a short aging period it becomes a lovely mild and slightly creamy cheese, but if desired can also develop a more robust character with longer aging.