Sargento Swiss cheese is already relatively clean with only pasteurized milk, cheese culture, salt, and enzymes - no seed oils or artificial additives. DIY organic Swiss cheese offers superior ingredient quality with grass-fed organic milk and natural aging, though it requires time and patience for the 2-3 month aging process.
Based on: Sliced Swiss Cheese
· Makes approximately 30 servings (1 lb wheel)
· Serving: 1 slice (18g)
Why This Recipe is Seed Oil Free
Commercial Sliced Swiss Cheese from Sargento often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Sliced Swiss Cheese may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole milk
3.8L (1 gallon) · Organic Valley Grassmilk Whole Milk
Primary base that provides the milk proteins and fats that form the cheese structure
Swiss cheese culture
1/4 tsp · New England Cheesemaking Supply Swiss Cheese Culture (includes Propionibacterium shermanii)
Bacterial cultures that create Swiss cheese flavor and the characteristic holes during aging
Liquid rennet
1/4 tsp · Organic Liquid Animal Rennet from New England Cheesemaking Supply
Natural enzyme that coagulates milk proteins to form curds
Cheese salt
2 tbsp (30g) · Redmond Real Salt Fine Sea Salt
Enhances flavor development and helps control moisture during aging
Calcium chloride
1/4 tsp · New England Cheesemaking Supply Calcium Chloride
Restores calcium lost during pasteurization to ensure proper curd formation
Instructions
Step 1. Heat 1 gallon (3.8L) of organic whole milk to exactly 90°F (32°C) in a heavy-bottomed pot, stirring gently with a wooden spoon. Use a reliable thermometer - temperature precision is critical for proper culture development. If using pasteurized milk, dissolve 1/4 tsp calcium chloride in 2 tbsp cool water and stir into the milk.
Step 2. Sprinkle 1/4 tsp Swiss cheese culture evenly over the milk surface and let rehydrate for 2 minutes without stirring. Then stir gently for 30 seconds using an up-and-down motion to distribute evenly. Cover and let ripen for 45 minutes at 90°F - the cultures begin developing the characteristic Swiss cheese flavor compounds during this time.
Step 3. Dilute 1/4 tsp liquid rennet in 2 tbsp cool, non-chlorinated water. Add to milk using the same up-and-down stirring motion for 30 seconds, then stop all movement. Cover and let set undisturbed for 30-45 minutes until you achieve a 'clean break' when testing the curd with a knife - it should split cleanly without releasing whey.
Step 4. Cut curds into 1/4-inch (6mm) cubes using a long knife in a grid pattern. Let rest for 5 minutes to release whey. Gradually heat the curds to 120°F (49°C) over 30 minutes, gently stirring every few minutes. The curds will shrink and expel more whey - this concentrates the proteins and creates the proper texture.
Step 5. Test curds by squeezing a handful - they should hold together briefly then fall apart when pressure is released. Drain whey through a colander lined with cheesecloth, reserving 2 cups of whey for later use. Gather cheesecloth corners and gently squeeze out excess whey without breaking curds.
Step 6. Press curds in a cheese press or improvised setup (heavy pot with weight) at 10 lbs pressure for 12 hours, flipping once after 6 hours. Remove, unwrap, and coat all surfaces with 2 tbsp fine sea salt, working it in gently. The salt creates a protective rind and begins flavor development.
Step 7. Age in a cool (55-60°F), humid environment (80-85% humidity) for 2-3 months, turning weekly and wiping with a damp cloth to prevent unwanted mold. The Propionibacterium cultures create CO2 gas bubbles during aging, forming the iconic Swiss holes. After 60-90 days, the cheese should have a nutty, sweet flavor and visible eyes throughout.
Storage
Store finished cheese wrapped in cheese paper or parchment in refrigerator for up to 6 months. During aging, maintain 55-60°F and 80% humidity - a wine fridge or basement works well. Wax coating can extend storage life.
Cost Comparison
Cost per serving (homemade)$0.42
Cost per serving (store-bought)$0.58
Savings28%
Initial setup costs are higher due to specialized cultures and rennet, but subsequent batches cost only $9 each. Major savings come after 3-4 batches when specialized ingredients are amortized.