Author Topic: Emmentaler lets try this again  (Read 11280 times)

Offline tnbquilt

  • Mature Cheese
  • ****
  • Location: McDonough GA
  • Posts: 323
  • Cheeses: 13
Re: Emmentaler lets try this again
« Reply #180 on: February 16, 2013, 10:51:04 PM »
I made a Swiss that tasted like an asiago once. It was delicious, just not a Swiss. I have made several good Swiss cheeses since then and they never last long. I've been using ricki carrrolll's recipe but I am going to try some of Al's suggestions to see what happens to the texture and flavor. I am going try adding the culture to the milk at a cooler temp and then bringing it up to 90 and I am going to try cutting the curd twice.

I have enjoyed reading this thread and I appreciate all of the input on it.

My Swiss that I have now is 6 months old and it did weigh 4 lbs and I had put a tablespoon of caraway seeds in it. At first the caraway flavor was prominent but now it has a rich nutty cheese flavor to it. It goes great with corned beef. My next one will be plain
Tammy


Guests, join the CheeseForum.org community to remove this ad.


Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,289
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Emmentaler lets try this again
« Reply #181 on: February 17, 2013, 10:48:39 AM »
Thanks for all the help on this everyone, this has been a cheesy adventure ^-^
I will be doing another one soon, I am going to go back through this and put all of the info in a recipe form.
there is a lot of information on this thread,
at least I can say this was (is) an edible cheese instead of cheese crumbles like my first one.
act as if it were impossible to fail.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,124
  • Cheeses: 38
Re: Emmentaler lets try this again
« Reply #182 on: February 17, 2013, 11:12:11 AM »
I'll be making one soon also.  Plan on picking Alps brain on my recipe though.  I mean, he does do this for a living and, like the other pros on here, is very good about helping people out. ;D

Offline H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,289
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Emmentaler lets try this again
« Reply #183 on: February 21, 2013, 05:39:48 PM »
We took some marbled rye, pastrami and this Swiss (?) to make some excellent rarebit for dinner,
was so delish MMMMmmmm!  ;D
act as if it were impossible to fail.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,124
  • Cheeses: 38
Re: Emmentaler lets try this again
« Reply #184 on: February 21, 2013, 09:37:31 PM »
You're killing me man.  LOL :P


Guests, join the CheeseForum.org community to remove this ad.


Online Boofer

  • Old Cheese
  • *****
  • Location: Parkland, Washington
  • Posts: 4,166
  • Cheeses: 193
  • Contemplating cheese
Re: Emmentaler lets try this again
« Reply #185 on: February 22, 2013, 09:59:18 AM »
We took some marbled rye, pastrami and this Swiss (?) to make some excellent rarebit for dinner,
was so delish MMMMmmmm!  ;D
Yum! Hey, is this the deli? :P

Nice, H-K-J.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Emmentaler lets try this again
« Reply #186 on: February 22, 2013, 11:13:08 AM »
Man H!  Nice looking rarebit there!  I find myself getting a bit peckish for some odd reason.....

Offline Tiarella

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,618
  • Cheeses: 70
  • Default personal text
    • Farm Blog
Re: Emmentaler lets try this again
« Reply #187 on: February 22, 2013, 11:15:03 AM »
We took some marbled rye, pastrami and this Swiss (?) to make some excellent rarebit for dinner,
was so delish MMMMmmmm!  ;D

Oooh, I wish I'd been there!  I LOVE pastrami!!