Here is my take on an Emmentaler recipe as requested by a few members here on the forums.
A few notes first,
First, there is no 'H' in the spelling of the name of the Emmental region, or its associated cheese, Emmentaler
This is based on my knowledge of Alpine cheeses in the canton of Bern, Switzerland which I learned in person from a very fine cheese maker, and also supplemented with some other research into the incredible diversity of this small region.
However, I did not learn to make Emmentaler cheese, and I do not produce this cheese. For me it is not worth it. I cannot make a better product than Swiss Emmentaler which is readily available in the US at a lower price than I can afford to charge. So I must base my approach on similar cheeses that I know.
There are a few things to note on this wise,
We make our cheeses in such a way as to suppress the growth of Proprianic Shermannii. We do not desire this bacteria and its associated flavor. emmentaler relies on this bacteria, and is produced and aged in such a ways as to encourage its growth.
But we can adjust to make this cheese if we understand this fact.
So in addition to my knowledge of Alpine style, I add information to it about the specifics of PS growth, and also I take information from technical documents outlining the laws governing how Swiss Emmentaler is to be produced.
So at long last, here is my recipe:
6 gallons top quality milk. A Cheese like Emmentaler requires good milk.
1/8 tsp. TA 61 culture
1/8 tsp. LH culture
1/8 tsp. P. Shermannii.
3/16 tsp powdered calf rennet OR
1 1/2 tsp liquid calf rennet
Note one thing,
I don't use starter cultures, I use my own cultures passed on through whey and if I do start from a powder, I never use it directly but first make a yogurt type culture. So these amounts may be off. If you think to use different amounts, feel free to do so. However, with careful cheesemaking practices exact amounts of culture are not overly important. There is an acceptable range.
Culture milk at 91 degrees. With a powdered starter, it may be advisable to let it set for 20 to 30 minutes to incubate.
Add rennet at 91 degrees. Stir very thoroughly. It is important to mix rennet in properly.
If using powdered rennet, first dissolve into warm water with a pinch of salt, then add slowly to milk. It is a good practice to use a syringe to add rennet.
Allow to coagulate for 30 minutes.
[I am going to skip out on my descriptions of rennet amounts and procedures here, assuming you already know my practices, or have a good feel for your own methods. All I will say here is make sure your rennet is measured out with the proper amount according to its strength to set the milk in 30 minutes]
With a large knife, cut a series of parallel lines about 1 inch apart, then cut another set of lines 1" apart at a right angle to the first set.
With a large spoon, or a saucer or other suitable tool, turn over the top of the curd and then stir slowly for 10 minutes, cutting the large chunks as you go. Aim to have 1" chunks by the end of 10 minutes.
With a whisk, stir slowly for 10 minutes first in a circular pattern, then in an 8 pattern. Aim to have curds 1/4 inch by the end of 10 minutes and as uniform as possible.
Stir very slowly with a large spoon or spatula for about 20 minutes, do not allow the curd to clump, but do not stir so fast as to further break the curd
Heat slowly over a period of 30 to 40 minutes to a temperature of 124 degrees. Stir slowly and constantly.
Immediately remove curd into the form. The form should be sized such that the final cheese will be about 4 or 5 inches in height. I recommend a solid mold with no bottom, but use whatever you have available.
Knead curd into form, pressing out excess whey with your hands.
Press warm, for a cheese this small this may mean under warm whey. For a larger cheese, we would wrap it in a towel or some thermal material.
Press for 5 minutes then turn,
Press for 10 minutes and turn
Press for 20 minutes and turn
After this point it should be knit and can be removed from heat/uncovered. We do not want to keep it warm too long, or our PS will not thrive.
press for 40 minutes and turn
Press for 1 hour and turn
Press for 2 hour and turn
Press for 4 hours and turn
In the morning, remove to salt brine. Brine should be about 50 to 55 degrees.
Brine for 6 to 8 hours This cheese does not need to be very salty, unlike my Alpkäse which is a salty cheese.
Store cheese in a cool room for 7 to 10 days, washing daily to establish a rind (you can find my washing procedures elsewhere)
Cool room should be 50 to 60 degrees, 70 to 90% RH
Store cheese in a warmer room 65 to 75 degrees, 70 to 90% RH for 3 to 4 weeks. Turn weekly and wipe down as needed. The cheese will sweat out fat, so do not be alarmed. Also, depending on conditions and rind strength you may need to watch for volunteer molds.
Remove back to cool storage and let age for at least 120 days (this is the standard required for Swiss Emmentaler) and up to 18 months.