Author Topic: H-K-J' 3rd Emmental (with eye's?)  (Read 3746 times)

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #30 on: March 29, 2013, 09:19:36 AM »
From what I've read, doesn't the swelling take a couple weeks normally?
- Jeff

I don't know Jeff, There is a newer thread on the forum and their Swiss has been in the warm stage for 5 days, swelling like a fat lady at an all you can eat chocolate buffet ;)

Sweet!!  Give it four weeks or so and it will be nice and bloated!! ;D

I sure hope so AL :-\
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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #31 on: March 29, 2013, 11:19:55 AM »

I don't know Jeff, There is a newer thread on the forum and their Swiss has been in the warm stage for 5 days, swelling like a fat lady at an all you can eat chocolate buffet ;)


Oh you know you're going to pay for that one!!  LMAO

Offline High Altitude

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #32 on: March 29, 2013, 12:20:01 PM »
From what I've read, doesn't the swelling take a couple weeks normally?
- Jeff

I don't know Jeff, There is a newer thread on the forum and their Swiss has been in the warm stage for 5 days, swelling like a fat lady at an all you can eat chocolate buffet ;)

Sweet!!  Give it four weeks or so and it will be nice and bloated!! ;D

I sure hope so AL :-\

I feel your pain HKJ!  Approaching 2 weeks, and no further bloating on my Jarlsberg.  Smells heavenly though  ;D.

Al...so there is still hope for us...yay!  Love hearing that some cheeses out there don't do their thing until 4 weeks down the road.  Anyway, there have to be some holes in there now, but was hoping for a little more I guess (it's only a 2 pounder).  Time will tell....
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 #33 on: March 31, 2013, 03:48:10 PM »
IT"S ALIVE, IT"S ALIVE, IT"S ALIVE, BUWAHAHAHA >:D
It has started swelling, I just hope it evens out ;D (and don't blow up)
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Offline cowboycheese

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #34 on: March 31, 2013, 03:59:50 PM »
Hump? What hump....  :o


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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #35 on: March 31, 2013, 04:12:16 PM »
Hump? What hump....  :o

Allah Young Frankenstein.  LOL

Offline Schnecken Slayer

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #36 on: March 31, 2013, 04:12:39 PM »
IT"S ALIVE, IT"S ALIVE, IT"S ALIVE, BUWAHAHAHA >:D
It has started swelling, I just hope it evens out ;D (and don't blow up)

Congratulations on your baby cheese bump!
I look forward to seeing how this is in a few weeks time.
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One day I will add something here...

Offline JeffHamm

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #37 on: March 31, 2013, 11:25:05 PM »
Yah!  Now that's what we like to see.  Swollen ankles cheese!

- Jeff
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Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #38 on: April 03, 2013, 08:56:28 PM »
What should I do with this snow storm this cheese is having???
Brush, wash, What should I do?? :-\
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Offline Alpkäserei

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #39 on: April 03, 2013, 09:56:02 PM »
is it geo? if so, let it be!
Guät git's dr schwiizer Chäser


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Offline Marta

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #40 on: April 04, 2013, 07:33:58 AM »
That's a beautiful press... may I ask at what PSI you use for this? 

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #41 on: April 04, 2013, 07:46:57 AM »
is it geo? if so, let it be!
Alp, I'm sure that's what it is, so I will just flip and leave it alone.
That's a beautiful press... may I ask at what PSI you use for this? 
Marta, this is a 5 lb. cheese according to my mentor, Alp, 8 lbs. of weight per LB of cheese, so 40 lbs for all pressing stages.
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Offline Alpkäserei

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #42 on: April 05, 2013, 10:25:20 PM »
Yes, geo shows up almost every time on a real handmade Alpine cheese (when done the real way, at least) to some degree or another. Though I must admit, yours is quicker than normal. Now a big production Emmentaler mioght not get it so much (some certainly do though) because of the sterile and tightly controlled environments where they are normally aged.

In observing results some have had with smaller cheeses, I wonder if perhaps the pressing factor might need adjusted slightly for such small cheeses? Remember, we normally produce 30 or so pound wheels and Emmentaler is made in 150 Kilo wheels... In hindsight, maybe a 10 to 1 pressing ration might work better (the standards generally state 6 to 10 pounds of weight for every pound of cheese. I was taught 8) This could perhaps exp[lain the slight latency in swelling -there may be a few internal flaws that had to first be overcome. I hope not, because this can cause cracking as the cheese gets bigger.

By the way, how's old bessy doing these days? Got any more pronounced growth?
Guät git's dr schwiizer Chäser

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #43 on: April 06, 2013, 08:27:21 AM »
By the way, how's old bessy doing these days? Got any more pronounced growth?
Alp, she seems to be swelling up nicely, just worried about a couple of spots that have the most pronounced bulging :o
The top and bottom have extended out so as to raise itself up off of the mat slightly 8) I am sure it aint done yet ;)
I haven't washed it for three days, how often should I wash this at this stage or should I just brush it off?
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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #44 on: April 06, 2013, 10:25:43 AM »
Houston we have swelling!!!  LOL ;D