Author Topic: emmenthal brine  (Read 339 times)

Offline mbox

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emmenthal brine
« on: February 05, 2013, 10:01:27 AM »
hi a couple of weeks i made tilsit and brined it, a few weeks later i made emmenthal and brined it in the same brine ....i am not certain but the rind seems to become a bit darker on the emmenthal....it is currently in the warm area for holes development. So  is  this darker rind normal or is b.linens doing their  job(even though unwanted for the swiss)?
As ever thank you for your valued feedbacks, mbox


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Offline Alpkäserei

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Re: emmenthal brine
« Reply #1 on: February 05, 2013, 11:27:09 AM »
B. Linens are in fact desired for a true Emmentaler. The darker color is due to b. linens or some similar bacterial action. This is normal and is to be expected. There is nothing of concern unless you start to see a brow powder forming or other odd looks/smells.
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Offline mbox

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Re: emmenthal brine
« Reply #2 on: February 05, 2013, 11:54:46 AM »
Thank you so much ,  i am glad to hear that. Ok i made more brine by now but i will soon get more big molds so i can make 4 big cheese each batch :-) so i have use for that extra brine ....