Description

Peter Dixon’s published Appenzeller sheet for 100 lb (12 gallons) raw milk at 90 °F. CHOOZIT TA050 0.5 DCU + LH100 0.25 DCU per 100 lb (or 0.2 lb ABIASA Thermo C bulk). Double the starter if the milk is pasteurized. Optional pinch of PS1 is noted, not dosed here. Ripen 30–45 min. 9 ml single-strength rennet. Floc 12–15 min × 2.5 (usually 30–36 min). Cut pea. Heat to 108–114 °F in one hour. Hoop pH 6.40–6.50. Press 2 lb per lb curd 30–60 min, turn, repeat at 1 h, increase weight if the rind is not smooth, repeat at 1 h; overnight in the cheese room. Brine 50–55 °F, 3–4 hours per lb (concentration not published). Age 50–55 °F, 85–90% RH: smear coat 7–10 days, then 5% salt wash every 3–4 days up to two months; then dry rind, turn weekly. Full-fat 4–6 months, part-skim 6–7. Yield is not published. Do not mix this pH card with Wallace’s herbal Appenzeller.

Recipe details

Style

Washed-rind cheese

Country

Switzerland

Region

Westminster artisan sheet (Appenzeller)

PDO

No

Schema version

1.00

Type

Home recipe

Vegetarian

Yes

Created

2026-09-09

License

CC-BY-4.0

Author

CheeseXML 1.00 reference set

Units

US

Milk

Cow milk, Raw, Not homogenized

Milk volume

12 gal

Active time

8 h

Total time

150 d

Scale

For milk volume: 12 gal

Ingredients

• Whole milk, not ultra-pasteurized — 12 gal

  Role: Base milk · Kind: Whole milk

• CHOOZIT TA050, 0.5 DCU — 0.5 DCU

  Role: Culture · Kind: Culture

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

  Dixon raw path: 0.5 DCU TA050 per 100 lb. Double both starters if the milk is pasteurized. Bulk alternative: 0.2 lb ABIASA Thermo C.

• CHOOZIT LH100, 0.25 DCU — 0.25 DCU

  Role: Culture · Kind: Culture

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

  Dixon: 0.25 DCU LH100 per 100 lb. A pinch of CHOOZIT PS1 is mentioned on the sheet without a dose — not added here.

• Single-strength rennet — 9 ml

  Role: Coagulant · Kind: Rennet

  Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.

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
• pH strips or meter
• Brine container
• Spray bottle

Process

1. Raw milk at 90 °F

   Heat · Milk preparation

   Heat 100 lb (12 gallons) raw milk to 90 °F. Mix cooled evening milk with morning milk; the sheet wants at least 3.3% fat for a full-fat cheese (part-skim 2.5–3.0%).

   Temperature: 90 °F

2. TA050 + LH100, 30–45 min

   Step code · Ripening

   Add 0.5 DCU TA050 and 0.25 DCU LH100 (or 0.2 lb Thermo C bulk). Ripen 30–45 minutes. Double the starter if pasteurized.

   Temperature: 90 °F · Time: 37 min (30–45 min) · Addition: Amount: 0.5 DCU · Addition: Amount: 0.25 DCU

3. Rennet; floc 12–15 min × 2.5

   Step code · Coagulation

   Add 9 ml single-strength rennet. Flocculation should be 12–15 minutes; wait 2.5 times that until cutting (usually 30–36 min).

   Temperature: 90 °F · Time: 33 min (30–36 min) · Flocculation: 12 min × 2.5 · Until: Clean break · Addition: Amount: 9 ml

4. Cut pea; heal 2–3 min

   Cut · Cutting

   Cut to pea size. Wait 2–3 minutes for the surfaces to heal before stirring.

   Size: 0.25 in · Curd cuts: Cut: Size: 0.25 in; Wait: 5 min; Cut: Size: 0.25 in · Settle: Duration: 2.5 min (2–3 min)

5. Heat to 108–114 °F in one hour

   Step code · Cooking

   Stir and heat steadily to 108–114 °F in one hour (1 °F every 3 min for 15 min, then 1 °F every 2 min). Cook at the final temperature until the curds are springy in the palm. Duration of that cook is not published.

   Temperature: 111 °F (108–114 °F) · Time: 1 h · Ramp: From: 90 °F; To: 111 °F; Duration: 1 h · Rate: 1 °C

6. Hoop at pH 6.40–6.50

   Step code · Molding

   Settle under whey. Pull the curds into a thick cake. Curd pH 6.40–6.50 before hooping. Drain to the cake, cut wheel-sized pieces, move quickly into cloth-lined hoops.

   pH: 6.45

7. 2 lb per lb, turns at 30–60 min then 1 h

   Press · Pressing

   Press 2 lb weight per 1 lb curd for 30–60 minutes. Remove, change cloths, turn, return. Repeat after one hour. Increase the weight if the rind is not smooth. Repeat after one hour. Take off the press and leave in the cheese room overnight.

   Time: 3 h · Pressing: Stage: Duration: 45 min (30–60 min); Stage: Duration: 1 h; Stage: Duration: 1 h; Duration: 3 h · Flips: Turn: After: 45 min; Turn: After: 1 h; Turn: After: 1 h

8. Brine 3–4 h per lb at 50–55 °F

   Step code · Salting

   Brine at 50–55 °F for 3–4 hours per pound (about 8 hours per kg). Concentration is not published. Turn once per day and put salt on the tops.

   Brining: 8 hours per kg; Temperature: 52.5 °F (50–55 °F)

9. Smear then dry rind, 4–6 months

   Age · Aging

   Age at 50–55 °F and 85–90% RH with moderate air. A smear coat in 7–10 days; nurture with hands, cloths or soft brushes in 5% salt water, turning every 3–4 days for up to two months. Then let the rind dry, turning once per week. Full-fat 4–6 months, part-skim 6–7. Yield is not published.

   Temperature: 52.5 °F (50–55 °F) · Time: 150 d (120–210 d) · Humidity: 87.5 % (85–90 %)

Also known as

Dairy Foods Consulting Appenzeller

Targets

pH at draining: 6.45

Aging

Duration: 60 d; Stage: Name: Smear coat; Duration: 60 d; Temperature: 52.5 °F (50–55 °F); Humidity: 87.5 % (85–90 %); Turning: Every 3; Wash: Every 3; Notes: 5% salt solution on hands, cloth or soft brush.; Stage: Name: Dry rind; Duration: 90 d (60–150 d); Temperature: 52.5 °F (50–55 °F); Humidity: 87.5 % (85–90 %); Turning: Every 7; Wash: Every 2

Packaging

Natural rind

Allergens

Allergen: Milk

Safety

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

Source

Title: Appenzeller — Dairy Foods Consulting / Westminster Artisan Cheesemaking; Creator: Peter Dixon, MS / Dairy Foods Consulting; Year: 2015; URL: https://static1.squarespace.com/static/552d4535e4b03d0c390b51a0/t/554dfec7e4b0e06fcd36100f/1431174855849/dfc+appenz.pdf