Description

Syrodelkin shop alpine-style cheese: 10 litres of milk. Thermophilic starter 0.25 g plus Uglich-TP (Lactobacillus helveticus) 1/32 tsp. Liquid rennet ½ tsp. Calcium chloride 1 g. Optional calf lipase ¼ tsp and annatto 8–10 drops. Heat 32 °C, annatto, cultures and lipase 30 min, CaCl₂ then rennet, set 40–50 min. Cut 1–1.5 cm. Stir 30 min, rest 5 min. Draw about 4 L whey (half) and add the same volume of 65 °C water while stirring. Stir 30 min to 42 °C, rest 10 min. Drain to the grain, add 50 g salt, stir. Hoop, self-press 15 min per side. Press 5 kg / 3 h, same 5 kg / 12 h after a flip. Dry, coat, age 2 months. Yield, floc, pH, brine and RH are not published. Distinct from Wallace’s beginner alpine tomme.

Recipe details

Style

Semi-hard cheese

Country

Russia

Region

Home alpine-style vat

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

No

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

Metric

Milk

Cow milk, Pasteurized, Not homogenized

Milk volume

10 l

Active time

6 h

Total time

62 d

Scale

For milk volume: 10 l

Ingredients

• Whole milk, not ultra-pasteurized — 10 l

  Role: Base milk · Kind: Whole milk

• Thermophilic starter, 0.25 g — 0.25 g

  Role: Culture · Kind: Culture

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  Syrodelkin: 0.25 g thermophilic. The packet is not named.

• Uglich-TP (Lactobacillus helveticus), 1/32 tsp — 0.03125 tsp

  Role: Culture · Kind: Culture Adjunct

  Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.

  Syrodelkin: 1/32 teaspoon Uglich-TP concentrate.

• Calf lipase (optional) — 0.25 tsp

  Role: Enzyme · Kind: Enzyme Lipase · Optional: Yes

  Preparation: Dilute in: 0.25 cup; Time: 20 min; Instruction: Dissolve in cool water and stand 20 minutes before adding.

• Annatto (optional) — 9 drops (8–10 drops)

  Role: Adjunct · Kind: Adjunct Annatto · Optional: Yes

  Syrodelkin: 8–10 drops if used, into the 10-litre vat before the culture.

• Calcium chloride, dry — 1 g

  Role: Mineral · Kind: Calcium chloride

  Preparation: Dilute in: 30 ml; Instruction: Dissolve in 30 ml water, separately from the rennet.

  Syrodelkin: 1 g dry, dissolved in 30 ml water, before the rennet.

• Liquid rennet — 0.5 tsp

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 30 ml; Instruction: Dilute in 30 ml water.

  Syrodelkin: ½ tsp liquid rennet in 30 ml water.

• Non-iodized cheese salt, 50 g — 50 g (Details: Salt: Salting in curd; Iodized: No)

  Role: Salt · Kind: Salt

• Wash water at 65 °C — 4 l

  Role: Water · Kind: Water

  Syrodelkin: the same volume as the whey drawn (about 4 L, half the vat), at 65 °C.

Equipment

• Heavy-bottomed pot
• Dairy thermometer
• Curd knife
• Slotted ladle
• Cheese hoop / mold
• Cheese press
• Follower
• Butter muslin / cheesecloth
• Aging fridge or cave
• Cheese wax

Process

1. Heat milk to 32 °C

   Heat · Milk preparation

   Heat 10 litres of milk to 32 °C.

   Temperature: 32 °C

2. Optional 8–10 drops of annatto

   Step code · Milk preparation

   If using colour, drip 8–10 drops of annatto into the milk while stirring.

   Temperature: 32 °C · Addition: Amount: 9 drops (8–10 drops)

3. Cultures and optional lipase, 30 min

   Step code · Ripening

   Sprinkle the thermophilic starter, Uglich-TP and optional lipase on the milk, stir, cover, rest 30 minutes.

   Temperature: 32 °C · Time: 30 min · Addition: Amount: 0.25 g · Addition: Amount: 0.03125 tsp

4. Add 1 g CaCl₂, then rennet

   Step code · Calcium correction

   10–15 minutes before the rest ends, dissolve calcium and rennet each in 30 ml water. Pour in calcium, then rennet, stirring.

   Temperature: 32 °C · Addition: Amount: 1 g

5. Set 40–50 min

   Step code · Coagulation

   Leave still 40–50 minutes until a firm curd.

   Temperature: 32 °C · Time: 45 min (40–50 min) · Until: Clean break · Addition: Amount: 0.5 tsp

6. Cut 1–1.5 cm cubes

   Cut · Cutting

   Cut the curd into 1–1.5 cm cubes.

   Size: 1.25 cm (1–1.5 cm) · Curd cuts: Cut: Size: 1.25 cm (1–1.5 cm); Wait: 5 min; Cut: Size: 1.25 cm (1–1.5 cm) · Settle: Duration: 5 min

7. Stir 30 min; rest 5 min

   Stir · Cooking

   Stir 30 minutes. Rest 5 minutes so the grain settles.

   Time: 35 min · Stir: Duration: 30 min · Settle: Duration: 5 min

8. Draw ~4 L whey; add 4 L water at 65 °C

   Step code · Stirring

   Draw half the whey — about 4 L. Add the same volume of 65 °C water in portions while stirring.

   Temperature: 65 °C · Whey draw: 4 l · Wash water: Volume: 4 l; Temperature: 65 °C · Addition: Amount: 4 l

9. Stir 30 min to 42 °C; rest 10 min

   Step code · Cooking

   Stir the grain 30 minutes, bringing the whey to 42 °C. Rest 10 minutes to settle.

   Temperature: 42 °C · Time: 40 min · Stir: Duration: 30 min · Settle: Duration: 10 min

10. Drain to the grain; 50 g salt

    Step code · Salting

    Drain whey to the level of the grain. Add 50 g salt and stir.

    Addition: Amount: 50 g · Salt in curd: Amount: 50 g

11. Hoop; self-press 15 min per side

    Step code · Molding

    Pack the grain in the hoop, press by hand, flip, 15 minutes each side of self-press.

    Time: 30 min · Pressing: Stage: Duration: 15 min; Stage: Duration: 15 min; Duration: 30 min · Flips: Turn: After: 15 min

12. Press 5 kg / 3 h, then 5 kg / 12 h

    Press · Pressing

    Press under 5 kg for 3 hours. Flip and leave 12 hours under the same 5 kg.

    Time: 15 h · Pressing: Stage: Mass: 5 kg; Duration: 3 h; Stage: Mass: 5 kg; Duration: 12 h; Mass: 5 kg; Duration: 15 h · Flips: Turn: After: 3 h

13. Dry and coat

    Step code · Drying

    Dry the head and apply a coat. Aging temperature and RH are not published.

14. Age 2 months

    Age · Aging

    Age 2 months from the make. Temperature and RH are not on this sheet.

    Time: 60 d

Also known as

Alpijskiy

Packaging

Waxed

Allergens

Allergen: Milk

Safety

Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.

Source

Title: Alpine cheese; Creator: Syrodelkin; URL: https://shop.syrodelkin.ru/alpijskij-sir.html