Author Topic: H-K-J's 4th attempt at an Emmental  (Read 696 times)

Online H-K-J

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Re: H-K-J's 4th attempt at an Emmental
« Reply #15 on: May 05, 2014, 05:50:01 PM »
I will have to get a smaller mold, cheaper than buying a bigger pot :(
I macs out at 22 Qrt.

OK I am trying to understand what is happening to the sides
did you not keep them wet?

Everything was moist and pliable, most of the time R/H was 90%
act as if it were impossible to fail.

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Offline Alpkäserei

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Re: H-K-J's 4th attempt at an Emmental
« Reply #16 on: May 05, 2014, 06:00:16 PM »
OK, I guess I do not know enough to guess why that happened. Usually the opposite happens, where the sides bulge because of the weight of the cheese causing the whole to collapse slightly.

But aside from that, that cheese looks very good. You have an excellent rind, which is not an easy thing to master. Even if you don't have an emmentaler, you have a good cheese! I would bet you have something close to a real Swiss style gruyere with a very mild PS flavor.

Guät git's dr schwiizer Chäser