I have attached a picture of my week old Emmentaler! You can barely see that it stands 4" tall and when i took it out of the press it weighed 8lb. This is an 8 gallon batch, two gallons of 2% & 6 gallons of whole milk.
Some bulging is starting to form. It smells good. Have to keep wiping off a thin dusting of white mold. I got the pH levels dead on, so i am happy with the results so far. I used both recipes from 200 Easy and Mastering Artisan cheesemaking books. Recipes are similar except that Ms. Caldwell outlines the pH levels better than the other book. This one was easy to do but alot more slugging with the two pots!
I would make it again!