Author Topic: H-K-J' 3rd Emmental (with eye's?)  (Read 4261 times)

Offline Boofer

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #60 on: July 29, 2013, 08:22:24 AM »
can anyone say bonfire?? ::)
Hmmm, Raclette. ;)

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Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #61 on: September 17, 2013, 12:26:03 PM »
Well, Dang 6 months of waiting and I got one big hole and a lot of mechanical openings
It still tastes like a Swiss style cheese the flavor is better than anything I can get at the store.
disappointed about the eye's yet it is a very nice tasting cheese.
My thought is the 8 lbs too 1 lb of cheese wasn't enough, I will be going back through my notes and this thread but I won't be making another one in the near future yet I will try (again) :-[
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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #62 on: September 17, 2013, 07:01:05 PM »
My thought is the 8 lbs too 1 lb of cheese wasn't enough,
What does this mean? ???

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Offline H-K-J

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #63 on: September 17, 2013, 07:52:34 PM »
My thought is the 8 lbs too 1 lb of cheese wasn't enough,
What does this mean? ???

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 I think ALP was rethinking weight on a small cheese may need 10 or 11 lbs. per pound of curd in the mold.
this look's like there are still mechanical openings, I am thinking where as the PS was working the openings just let the gasses pass through the cheese and never got the chance to build the pressure to create the eyes .
I still think the make was close to right but experience has more to do with it  :-[
next time it will be better and it is always fun  ;D 
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Offline Alpkäserei

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Re: H-K-J' 3rd Emmental (with eye's?)
« Reply #64 on: September 17, 2013, 09:00:36 PM »
I remain skeptical of the high weight classes many adhere to, but it does make sense that the ratio would need to be higher for a small cheese.

The reason for this is simple, on any cheese there is friction inherent to the process -the cloth pressing out against the mold- When you get into the large weight classes like 300# to press out cheeses, then this friction is pretty insignificant. When you will only have like 30 or 40 pounds pressing against the cheese than this friction is a significant factor. Also the form factor I use, which dictates a constant thickness regardless of diameter (to a point) will say that there is more frintcion relative to cheese mass in a smaller cheese

hope that makes sense
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