Emmentaler lets try this again

[H-K-J]

I don't know Alp But I don't think it will last more over 3 months >:D
I am going to make another Stilton and then try this again, I have a few ideas after crafting together a recipe with the information from this tread,
going to go over it and re-read everything glean what I need from it to improve on my Swiss :-\
I will post (as I always do) and ask for guidance :)
as always your's and anyone's input and knowledge will be more than appreciated.


                H-K-J

[Alpkäserei]

You can always do this:



So stored (the foil crimped tightly to the cheese) it should in most cases last a long time. Store it in cool conditions.

[H-K-J]

Great Idea Alp when I get around to tasting it I will try that.

[H-K-J]

I waited 9 days and washed again, no mold has grown on the cheese at all,
have been keeping it in the cooler/cave at 50 to 55 degrees around 70 to 78%
It is sure smellin good :P

[Al Lewis]

Looking good buddy!!!  Thinking about waxing mine soon.

[H-K-J]

I want to keep this as a natural rind but then again if I don't I will vacuum bag :)
I'm just not sure how long to keep washin it :-\

[Al Lewis]

Well mine has plenty of rind but I've been holding off on waxing until the Double Gloucester was ready.  Hopefully that will be this weekend as I plan on doing a Wensleydale tomorrow and need the room for it.

[Alpkäserei]

If you aren't going to age it for a very long term, you are probably fine to stop washing it now. Just keep a close eye on it for a few days to make sure nothing happens like mold or splits, but from the looks of it you have a nice rind that should be able to handle whatever you give it.

[H-K-J]

As always, thanks Alp, it is always nice to have your input :D

[H-K-J]

Brought this out to check on it, found 2 very small spots of a blue on it,
don't think I will worry about them unless they start to grow.
It is now 3 months old and we are thinking about cutting it, I want to have a look and a taste (maybe ;))
Hmmmmm ::)

[Boofer]

It is now 3 months old and we are thinking about cutting it, I want to have a look and a taste (maybe ;))
Hmmmmm ::)

What's the rush? Out of Stilton? ::)

You might want to give this puppy at least 6-12 months. Patience, grasshopper. ;)

Looking good, have a cheese for your efforts.

-Boofer-

[H-K-J]

Thanks Boof, I am Trying Master ;)

[H-K-J]

I pulled this out to check and flip, I am getting a definite ammonia smell :o
I went ahead and washed it with the wine brine, going to let that dry and see how it smells.
I'm thinking this is not normal, any thoughts on whats happened?? :-\ 

[H-K-J]

Well enough is enough. I took it out of the cool-box/cave this morning, had a slight ammonia smell, left it out to air awhile.
the smell turned to a earthy mushroom, very light, said to heck with it and cut it up, no real holes of any type which was disappointing :(
I was worried about the ammonia aroma getting into the cheese so of course we had to have a sample, my wife hates store bought Swiss
I have now 1/4 lb or more, less of the cheese she wouldn't stop eating it, so in that respect we had a success.
Nicely sharp, Swiss tasting cheese, I am sure we are going to enjoy this in a short time and I will be making another soon with a few tweaks I have been thinkin about ;D

[Al Lewis]

Well if you want it I have Tim Smith's recipe for Emmental and it's certainly different from anything I've seen so far.