Well This swiss cheese has aged 1 week in the cave and time to bring it out into the world of light and warmth. Stays out for about 3 weeks. In this time the holes are supposed to form, but to tell you the truth most of the posts that I have seen about swiss holes are far and few inbetween. Hope I have better luck. If I don't I may increase the amount of the culture Proprionic Shermanii that is the culture that produces the gases that make the holes. here is a pic of the cheese in the light.
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| the other side is much smoother I bunched the cheesecloth |
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| I use disposable cheesecloth.. Easier to deal with and cheap |
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