Here's what makes emmentaler work:
- A proper cut and cook process to create small curds with even moisture
- A settling under whey to fuse the curd together while it is still hot
- A press, either in a prepress table under whey or in the alpine tradition, under a screw press while the curds are still hot. The room during this time is super warm.
- Then salt schedule is for minimal salting, targetting .8% salt for good eyes
It is this press schedule that creates the eyes by creating very few nucleation sites. The form factor, salt, and aging all make a difference, too, of course.
if you are milling curds or waiting or doing anything other than the classic make, it makes for a cheese other than an alpine. Meaning, does not make emmentaler.
if you keep the curds in a cool whey solution without fusing, it won't work. If you must do sequential vats, then make two wheels and fuse the wheels together after.