Homemade Adams Reserve Great Lakes Swiss Cheese Deli Sliced Recipe: Perfectly Aged at Home

Category: Cheese

Introduction

Adams Reserve Great Lakes Swiss Cheese Deli Sliced is a beloved product known for its nutty, slightly sweet flavor and characteristic holes. This copycat recipe allows you to recreate this delicious cheese at home, offering the benefits of customization, better nutritional control, and cost-effectiveness. By making it yourself, you can enjoy the same great taste with fewer additives and the satisfaction of homemade quality.

Why Make It at Home?

Making Swiss cheese at home provides the flexibility to adjust flavors and ingredients, ensuring a product that aligns with your dietary preferences. It's also a fun and rewarding DIY project that results in a delicious, healthier alternative to store-bought options.

Personal Anecdote

I remember my first cheese-making attempt like it was yesterday. The process was both thrilling and intimidating, but the end result was incredibly rewarding. There's something special about tasting the fruit of your labor, literally, and sharing it with friends and family who were amazed by the homemade touch.

Recipe Details

• **Prep Time:30 minutes
• **Cook Time:60 minutes
• **Total Time:90 minutes
• **Yield:1 large wheel (approximately 2 lbs)

Ingredients

Dairy:

• 1 gallon (3.8 liters) whole cow's milk

Cheese-Making Supplies:

• 1 packet (0.25 oz or 7g) mesophilic cheese culture
• 1/4 tsp (2g) cheese salt
• 1/2 tsp (5ml) liquid rennet (vegetable or animal)
• 1/4 tsp annatto cheese color (optional)
• Cheese wax (optional, for coating)

Instructions

• Sanitize Equipment: Ensure all utensils and surfaces are sanitized.
• Heat Milk: In a large pot, warm the milk to 86°F (30°C).
• Add Culture: Stir in the mesophilic cheese culture and let it sit for 45 minutes at room temperature.
• Add Rennet: Gently stir in liquid rennet until fully incorporated. Allow to coagulate for 30-40 minutes until set.
• Cut Curds: Cut the curd into 1/2-inch (1.3 cm) cubes. Let sit for 10 minutes.
• Cook Curds: Gradually heat the curds to 100°F (38°C), stirring gently, then let sit off the heat for 30 minutes.
• Drain Whey: Line a colander with cheesecloth and drain the curds. Gather the edges and press to remove excess whey.
• Shape and Press: Transfer curds to a cheese mold, press at 10 pounds for 2 hours, then 20 pounds for 4 hours.
• Aging: Age at 50°F-60°F (10°C-15°C) with 80-85% humidity for 2-3 months, turning daily. For holes, introduce Propionibacterium freudenreichii during aging.
• Coat and Store: Optional: Coat with cheese wax. Store in the refrigerator.

Storage Instructions

Store in an airtight container or vacuum-sealed in the refrigerator for up to 6 months. For longer storage, freeze up to a year.

Variations

• Low-Fat: Use 2% milk.
• Herb-Infused: Add herbs like thyme or rosemary.
• Smoky: Incorporate smoked paprika.
• Spicy: Mix in chili powder or flakes.

Special Equipment

• Cheese mold
• Cheesecloth
• Cheese cave or humid environment
• Cheese wax (optional)

Pro Tips

• Sanitation: Ensure all equipment is clean to prevent contamination.
• Aging: Longer aging enhances flavor.
• Culture: Use the correct culture for authentic Swiss characteristics.

Nutritional Comparison

FAQ

• Flavor Adjustment: Age longer for stronger flavor.
• Texture Issues: Ensure proper pressing and aging.
• Milk Substitutions: Alternative milks affect texture; stick with cow's milk for authenticity.
• No Holes: Check bacteria addition and aging conditions.
• Storage: Vacuum-seal to maintain freshness.

Serving Suggestions

• Sandwiches: Ideal for deli-style sandwiches.
• Fondue: Perfect for a classic fondue experience.
• Grilled Cheese: Adds a rich, nutty flavor.
• Charcuterie: A delightful addition to any board.

Conclusion

This homemade Swiss cheese offers a delicious, customizable alternative to store-bought options. With careful attention to detail and a bit of patience, you'll enjoy a perfectly aged cheese that's sure to impress. Share your creations and enjoy the satisfaction of homemade goodness!