Emmentaler lets try this again

[Boofer]

Dude! Looks so good! 

Glad this one didn't fall apart.

A cheese to you for making it all work.

Yep I plan on washing tonight for the first time
I will do that after I air my Stilton and wipe thing's down

This caught my eye (Yow! ) and I thought I'd mention it. Quite often I will be servicing several cheeses at once (washing, rubbing, checking, turning) and I try to limit the cross-contamination opportunities by doing the youngest and least advanced-rind cheeses first. I don't want to put linens, Geo, PR, or whatever into the air ahead of a cheese that has yet to be serviced.

In your case that I quoted, I would probably have wiped the new cheese down first before airing the Stilton. But that's just me.... YMMV.

-Boofer-

[H-K-J]

After very little thought I did wash the Alp cheese before the blue (with a little memory  prod from MBH)
And I thought she just looks at me with that deer in the headlight look and shakes her head up and down, She actually is listening

[H-K-J]

Sunday will be 7 day's in the cool room, washed it every day flipped it twice a day and sang a little happy song to make it happy and content' an old Swiss lullaby me mom taught me (Aint nothin but uh hound dawg).
So I am thinking, bring it out into a warm room on Sunday and see if we get swelling, start the ageing process.

[H-K-J]

Brought the Swiss out and letting it warm up, I do have a question though,
Right now it is in a transparent ageing container, my question is should this be in a dark area as in no light?
I have it in the kitchen on top of the fridge, temp is around 70º F and wondering if I should cover it so no light can get to it.
The cheese is looking fantastic and don't want to mess it up

[Alpkäserei]

sang a little happy song to make it happy and content' an old Swiss lullaby me mom taught me

Es schneielet, es beielet, es geit e chüele Wind. Di Meitli lege d'Handschüe a und Buebe loufe gschwind

In response to your question, yes you should keep it covered from the light

[H-K-J]

Alpkäserei thanks again for your input

Es schneielet, es beielet, es geit e chüele Wind. Di Meitli lege d'Handschüe a und Buebe loufe gschwind

In response to your question, yes you should keep it covered from the light

I placed the ageing container with the cheese inside 2 paper sacks I think this should be dark enough??
 and ok I'll bite, whats the first line mean
thanks again for the quick reply
H-K-J

[Alpkäserei]

It's a real Swiss lullaby

[H-K-J]

 

[cowboycheese]

I am so looking forward to the bitzli version of Alpkäserei's recipe. I already look like my roomies dog when it sees a squirrel - with drool hanging down my face... 

Besides - my press needs more punishment ... however 1500 lbs would render it into toothpicks.

[H-K-J]

I brought this out into the kitchen, the temp and RH are holding prity good and the rind seems very pliable.
I'm hoping this is what is supposed to happen?   

[bbracken677]

Nice looking cheese H-K-J!! I havent tried one yet (making), but it is on my list of makes to get around to one day.

A cheese for such a beautiful cheese! Keep us informed bud!

[H-K-J]

Thanks for the cheese    this one is kind of fun as I am still anticipating the swelling stage to start

[Alpkäserei]

The rind will be a bit soft and pliable for quite some time -this is good during swelling, if it were hard then it would not be flexible enough and would crack.

You still need to watch the rind, and maybe wipe it down once or twice a week. definitely flip the cheese a couple times per week, or the swelling will be one-sided (like a French Emmentaler)

[H-K-J]

I have been washing daily after flipping and only the up side and sides, is this to much to often?

[Alpkäserei]

after the first 10 days, no need for daily washing. you want to let the rind firm up after this point, so just wash a couple times a week to keep t clean.

it looks to me like your rind is well developed (which means you have done a wonderful job at washing it) So it is certainly ready to be a little drier.