Author Topic: H-K-J' 3rd Emmental (with eye's?)  (Read 3213 times)

Offline H-K-J

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H-K-J' 3rd Emmental (with eye's?)
« on: March 17, 2013, 04:42:17 PM »
 Made another one yesterday, I'm hopin this will produce eyes.
Used Alp's recipe just added more of the cultures LH, TA, and way more PS :o
I wasn't able to get whole pasteurized milk this time, had to opt for store H/P milk :P ( still ended up with 4lb 11-1/2 oz.)
I also added water after curd cut, not the whole 20% (wouldn't fit in my vat :()
By using this milk I had the worst case of fractured curd as I have ever had, so I just worked it out the best I could :-\
Hit the temps right on, flock was off, clean break was bad and it took longer to bring it up to 124 deg.
I am happy with the way it knitted and pressed, (ALP, 8 to 1, 8 to 1, 8 to 1, 8 to 1, 8 to 1, 40 lb's only throughout the press faze)
used a 20% brine with added CaCl, brined it 3 hours per side, I hope this will let the PS do its thing.
so after the little problems we will see how this will react ???
We will be washing this with a wine brine, 1 pint water, 4 oz. of a fruity wine and 1-1/2 tbs Morton pickling salt (or less)
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Offline bbracken677

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #1 on: March 17, 2013, 04:47:57 PM »
Very nicely knit!  I have a feeling you will be seeing eyes with this one, H-K   ;D

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #2 on: March 17, 2013, 10:01:34 PM »
I sure hope it work's BB
just washed it first time with the wine brine :)
the wine i used was a nice fruity one.
hope it works well wjth this :)
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Offline Schnecken Slayer

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #3 on: March 20, 2013, 01:02:37 AM »
That is a nice looking cheese. I love how the bigger wheels look when they swell at the side as well as the top.  O0
(I need to buy a larger pot and mould, I can only make 11 Litres in mine.)  :(
-Bill
One day I will add something here...

Offline Boofer

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #4 on: March 20, 2013, 06:07:54 AM »
Used Alp's recipe just added more of the cultures LH, TA, and way more PS :o
Sweet knit. How much more PS?

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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #5 on: March 20, 2013, 09:11:50 AM »
How much cultures??

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #6 on: March 20, 2013, 10:54:03 AM »
(I  need to buy a larger pot and mould, I can only make 11 Litres in mine.)  :(

I can only get a 5 gallon batch out of my vat, when I added the extra water (just a little over a quart)I had to be very careful when stirring :o

Used Alp's recipe just added more of the cultures LH, TA, and way more PS :o
Sweet knit. How much more PS?

How much cultures??
I went with 3/8 ts each of LH and TA, I could only bring myself to use 3/4 ts of PS ???
We love the flavor of the last one so I stuck with the same amounts of the thermophilic's, I only used 1/8 ts of PS in 5 gallons last time, that amount is what the instructions say to use for 2 gallons, so using that formula I should at the very least be using 5/16 ts,
in other discussion's we have talked about a full teaspoon, I decided to go a little more than double, I want eye's not an explosion :P 
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Offline High Altitude

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #7 on: March 20, 2013, 12:11:12 PM »
So preeety!  Cannot wait to see the eyes  :D

How often do you wash with the wine brine?  When do you start washing, and when do you stop?  My Jarlsberg is just sitting "naked" in a ripening box (after the wax cracked and I removed it), so I just wonder if I should be washing it with something over the next couple of weeks too?
Have some (homemade) wine with that cheese!

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #8 on: March 20, 2013, 12:51:54 PM »
I started washing the evening I took it from the brine, just the top side, the following day/evening I flipped and washed the bottom (now the top) and sides,
I do this every day for about ten days or when I bring it out for the warm up, eye developing period, at that time I wash when I think it needs it.
Alp has a thread on this, it explains the technique better than I can 8)
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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #9 on: March 20, 2013, 01:34:52 PM »
Thanks!! ;D


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Offline High Altitude

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #10 on: March 20, 2013, 09:30:56 PM »
So when you wash it, do you let the wash dry before returning to the cave or keep it wet?  I have been brine washing a fontina every other day and let it dry in between, and then read somewhere that you should leave it wet...so now I just don't know what to do!  The fontina just gets a sort of dry white coating (the salt I presume) but the rind hasn't really changed in 2 weeks other than maybe getting a little harder.  Hope I'm not doing it all wrong  :o.
Have some (homemade) wine with that cheese!

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #11 on: March 20, 2013, 10:23:26 PM »
I wash put it back in the ageing container, I have read the surface should be damp/tacky, I wont let it dry completely untill after the warm ageing time.
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Offline High Altitude

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #12 on: March 20, 2013, 11:05:39 PM »
Okay...thanks.  Now, the fontina is not a warm-aging cheese like the emmental, so it could be totally different.  Maybe I will try to keep it damp for a week to see if it starts to develop the nice light brown rind that some cheeses have.  If it starts getting weird fuzzy molds, I should probably go back to drying after washing.  Or maybe I want to get those odd molds to develop or I will never get a good rind....Geez, I have so much to learn (wimper, wimper)!   ::)
Have some (homemade) wine with that cheese!

Offline Alpkäserei

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #13 on: March 21, 2013, 10:41:10 AM »
HKJ,

the form side of the cheese is washed every day, because it tends to dry out easier. The top and bottom are washed every other day and flipped. The newly washed side should always face up, with the side washed the day before on the shelf ot board or whatever. This is a god time to add, these should be aged on a wooden board. Fir or spruce ideally but pine also works. Avoid anything with a tannin content like oak or walnut. The spot on the board where the cheese sits is washed with the same brine as the cheese every day.

An emmentaler needs its daily washing maybe 7 days, then weekly after that.

During the warm period, it should sweat out fat, and is often rubbed with salt during this time instead of the wash brine.

I use this washing on all of my cheeses -though I am going to introduce red wine based washing this year to produce dark rinds. None of my cheeses are gas producing or warm aged.

You don't ever want mold to grow. many wild molds taste bad, and all of them taste bad when combined with the washed rind and wild b. linens we grow on them. You want a sticky slime to eventually appear and it will smell funny, maybe even unappetizing. But when it dries off after a few months it will be a wonderful smell.

These need air as well. Ours are stored on an open shelf. If you keep them in boxes, maybe you should let them set out an hour or two every day when you wash them.
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Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #14 on: March 21, 2013, 12:56:02 PM »
Thanks Alp
you have explained it much better than I could I didn't know about the the form side wash, I do wash only the side I flip up daily.
I guess I will have to go find me an ageing board of some kind and change my wash schedule slightly.
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