Author Topic: H-K-J' 3rd Emmental (with eye's?)  (Read 4614 times)

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #45 on: April 06, 2013, 05:23:31 PM »
Even more swelling today 8)
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Online Schnecken Slayer

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #46 on: April 06, 2013, 07:20:25 PM »
It looks like you've finally got eyes in that one!
Well done.
-Bill
One day I will add something here...

Offline Alpkäserei

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #47 on: April 06, 2013, 09:55:47 PM »
looks like we've acheived critical mass at long last...
lookin great, good press, good knit, good rind, geo that i must admit makes me a little jealous (the dusty cheese is good for advertising  ;) )and now generous swelling at a good clip. i should make you a diploma and send it to you, youve graduated into the world of Alpine cheeses, and got down one of the trickier cheeses, a true Emmentaler
ithis also makes me feel a lot better, i've narrowed down the contributing factors and identified the correct margins to make a good Emmantaler at last. Almost makes me want to make a swollen cheese in our production!

Gratulierä für eis guäts Ämmitauer-Chäs!
Guät git's dr schwiizer Chäser

Offline Boofer

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #48 on: April 07, 2013, 08:28:59 AM »
That does look nice. How long will you age this beauty?

-Boofer-
Let's ferment something!
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Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #49 on: April 07, 2013, 09:43:23 AM »
Thanks everyone ^-^
especially ALP for his recipe and guidance,
It has been one year (less 2 weeks) since my first total disaster at an Alpine,
HHHMMMMmmm? I still got some of that one I wonder how it tastes.
as far as ageing, three more weeks in the warm room (hoping it doesn't blow up :o) then, if I can wait, I will put it in the cool room for five to six months,
longer if my wife can wait ::) :D ;D
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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #50 on: April 07, 2013, 10:06:23 AM »
Well, with any luck, I'll be free to make mine next weekend.  Had to replace a car Friday and throw a "Cut Your Own Steak" party for a friend of mine out from Virginia last night.  New dishwasher arrives this morning so I just took the old one out.  Not much time for cheese making.

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #51 on: April 09, 2013, 09:04:10 PM »
Thought I should give it a good scrubbing and again on the flip side tomorrow
don't want the rind to dry out to much, keep it flexible and continue on  8) ;D
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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #52 on: April 10, 2013, 09:07:54 AM »
Nice bump!!  Let's hope it grows.  :D

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #53 on: April 10, 2013, 08:50:36 PM »
OH it's growin, but only in spots :-\
AAAAAA it will be excelent ;D
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Offline bbracken677

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #54 on: April 10, 2013, 08:56:17 PM »
Nice looking schmear! Inspiring me to make an attempt at one...I need to get some proprionic stuff first tho.

shhhh!  *looks around and whispers:*

 I think maybe your cheese is pregnant!

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #55 on: April 29, 2013, 06:19:11 PM »
Must be a false pregnancy, all the air went out :-\
So off to the cool room for a couple months 8)
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Offline Al Lewis

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #56 on: April 30, 2013, 09:00:23 AM »
It's ALIVE!!!  LOL  Mine hasn't moved a bit. :'(

Offline Alpkäserei

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #57 on: May 01, 2013, 05:38:10 PM »
I'll say it once more,

PS confuses me...

Not having actually been there, not able to see, touch, smell, and taste the curd itself in person I can't really tell you any more. All I have to say is keep trying, Emmentaler is a hard cheese to figure out for yourself. And the little details that will make abig difference in the make can't really be related over the internet.

The only other thing I could guess is that there could possibly be a few mechanical openings inside of the cheese. These could be the cause of the uneven swelling.

But criticisms aside, its does look good (only I wish you would have left that nice dusty white geo. You have no idea how jealous I was of that!) You seem to have done good with the washing, and a god rind has formed.
Remember this thing, the difference in Switzerland between a mass produced Emmentaler and a small specialty, more expensive cheese from the same region may often just be the rind development. Mass produced Emmentalers just have a salt washed rind, most often, and good house specials will have the cared for schmier rind. I always encourage people to care for their cheeses, you aren't a big factory, so why should you try to imitate a big factory cheese?

For example, I have laid out for my own operation a line of about 10 cheeses. These cheeses at the initial make stage come in 3 varieties. The difference after that is how I treat my rinds. I'm a rind man, you see  ;D

Ok, my rant for the day is over.

And for reference,
the word, in German, is rightly spelt 'Schmier'
The spelling 'Schmear' makes no phonetic sense in German  :P Unless you'd say it like 'Shmay-ahr'  ;D

But rest assured, the cheese ought to still be good
Guät git's dr schwiizer Chäser

Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #58 on: May 01, 2013, 08:56:56 PM »
 Hi ALP ^-^
'Schmier'  I do understand ;)
And Hey you have given me more info on this cheese, and how to make.
I have to adjust.
you know it's going to be MMMMMMmmmmMMmMmmm good Just because  8)
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Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #59 on: July 28, 2013, 12:32:29 PM »
An update.
when I went to work out of town we put this in the cold fridge, I will be cutting this in three weeks(hmmm maybe)
it will be 5 months at that time, I have other cheese to eat so maybe I will open it on my bd in September and make it my bd cake ;D (without all the candles :o)
can anyone say bonfire?? ::)
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