Author Topic: Emmentaler lets try this again  (Read 11883 times)

Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #105 on: November 25, 2012, 07:58:16 PM »
Interesting make Al ^-^ you should start a new thread so people can follow the progress of your cheese  8)

I brought my Swiss out again, flipped it, had some blue, just wiped it down with the wash generally to get rid of the blue,
I hope for the next few day's I can just flip.
the rind has came back flexible and just smells fantastic.
Still, the swelling is just not there, I just hope I have a few holes be it big or small :-\
I am now thinking of the next make and the things I have learned from Alp, I don't think it will be as stressful and should go smoother 8)
« Last Edit: November 25, 2012, 08:04:52 PM by H-K-J »
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Offline Alpkäserei

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Re: Emmentaler lets try this again
« Reply #106 on: November 25, 2012, 08:37:57 PM »
how moist is the rind at this point? it seems strange to me that you are still having trouble with mold.it should be dryer at this point.
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Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #107 on: November 26, 2012, 09:52:23 AM »
It really isn't all that moist, I wonder if I should just be brushing it with a soft brush and see what happens with the mold?
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Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #108 on: November 26, 2012, 07:31:15 PM »
I think making sure that all thing's inside the ageing container changed daily with clean draining mats, wiping things down has help the mold situation.
Everything look's great tonight, the rind is dry, most importantly no mold other than a light dusting of Geo and b-linens.
So maybe some light brushing and flippin we can make this work. ^-^
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Offline Alpkäserei

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Re: Emmentaler lets try this again
« Reply #109 on: November 26, 2012, 07:39:57 PM »
you could do a dry salt rub as well.
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Offline Al Lewis

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Re: Emmentaler lets try this again
« Reply #110 on: November 26, 2012, 08:17:45 PM »
The recipe I used said you could put a light coat of olive oil on it to inhibit the growth of mold.  Hoping that works because that's my plan. ???  BTW It looks great!

Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #111 on: November 26, 2012, 08:31:42 PM »
I am more inclined to use a salt rub, my thought on the olive oil is it will add a flavor that will not compliment my wine/salt brine.
at the moment I have such a wine enhanced aroma  I am not wanting to change it by adding another flavor or aroma to the essence.
Trying to keep the fruity smells with dirty feet happening  :o 
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Offline Al Lewis

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Re: Emmentaler lets try this again
« Reply #112 on: November 26, 2012, 08:36:20 PM »
Makes sense to me.  At this point I'm pretty much just following the written directions, well, except for that colby/merlot thing. LOL

Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #113 on: November 27, 2012, 01:49:13 PM »
surfin the web today, don't even remember what I was looking for I found this 1950's USDA pamphlet on manufacturing Swiss cheese 8)
I like readin this old stuff :)
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Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #114 on: November 28, 2012, 07:13:54 PM »
Just turned/flipped, it was just a little dryer than I thought it should be.
the pictures are what it looked like.
I dampened some cheese cloth with the wine brine and wiped it down then rubbed it with some salt on all sides
Looks very nice, smells very fruity from the brine.
I will keep it at room temp till next week then it goes into the cool room.
I'm thinkin I'll make another just so it can age awhile, I know I am going to open this one early :P
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Offline Al Lewis

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Re: Emmentaler lets try this again
« Reply #115 on: November 28, 2012, 07:15:51 PM »
Looks great!!

Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #116 on: November 29, 2012, 06:50:54 PM »
OK, a question for you Alp.
Last night the cheese was very dry (dryer than I thought it should be) I wiped it down with the brine and it still wasn't wet, Just damp,
then I rubbed salt on it, tonight when I flipped, it was dripping wet on the top and bottom so I just wiped it dry and put it back to bed.
Is this a normal thing after rubbing with salt or have I crossed some line I shouldn't have :-[
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Offline Tiarella

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Re: Emmentaler lets try this again
« Reply #117 on: November 29, 2012, 07:05:14 PM »
HI H-J-K, my cheeses always are very wet after I've rubbed them with salt.  In fact, it's created problems when I thought I was just rubbing down a natural rind only to have it get very wet and the blue mold coming back.  I've stopped rubbing with salt once the cheese has dried off.

Offline H-K-J

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Re: Emmentaler lets try this again
« Reply #118 on: November 29, 2012, 07:14:56 PM »
Thank you T makes me feel better :) at least there is no mold YET :o
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Offline Al Lewis

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Re: Emmentaler lets try this again
« Reply #119 on: November 29, 2012, 09:24:40 PM »
From what I've read the salt on the surface draws the moisture out of the cheese as it is absorbed into the cheese.  That would certainly explain your situation.