Author Topic: Emmental - Success !?!?!?  (Read 743 times)

Offline rolsen99

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Emmental - Success !?!?!?
« on: May 03, 2013, 06:58:48 PM »
Even a blind squirrel can find a nut!

I have to say, I have been throwing away makes like crazy lately.  All my cheeses are coming out blah tasting, over dry, inedible.  Of the couple OK cheeses I have made, none of them seem to fit a specific cheese profile.  They resemble "homemade" cheese, for a lack of better words. 

BUT, this one, made 12/24/12, based on Tim Smiths recipe, was cut today.  Surprisingly, it is perfect on all accounts.  It has a perfect texture, flavor, appearance, and smell compared to other Emmentals I have had.  In fact, it has a real nice subtle, smooth flavor that may be better than some I have had.  I am shocked!

This reminds me of my golf game...even during a bad day, one good shot makes you want to come back out next weekend..... :)
« Last Edit: May 03, 2013, 07:06:16 PM by rolsen99 »


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Offline bbracken677

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Re: Emmental - Success !?!?!?
« Reply #1 on: May 03, 2013, 07:26:10 PM »
Well done!  I have tossed my share of cheeses, but lately have enjoyed more success than failure once I figured out not to let the cheeses air dry too long (very low RH here in TX) and got my pH under some control.

A cheese for your excellent success!!  I am sure many more are in your future!  Looks really great! 

Offline rolsen99

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Re: Emmental - Success !?!?!?
« Reply #2 on: May 03, 2013, 09:21:51 PM »
Well done!  I have tossed my share of cheeses, but lately have enjoyed more success than failure once I figured out not to let the cheeses air dry too long (very low RH here in TX) and got my pH under some control.

A cheese for your excellent success!!  I am sure many more are in your future!  Looks really great!

Always kind words...Thanks!

Offline jwalker

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Re: Emmental - Success !?!?!?
« Reply #3 on: May 04, 2013, 07:56:15 AM »
That does look great !

I like the eyes in it , I just opened up a swiss yesterday , it was good , but I just can't seem to get the eyes in it like that.

So that one was 5 months old or so?

Guess I'm not aging mine enough , will let the others age longer.

A cheese to you for your success!

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.

Offline rolsen99

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Re: Emmental - Success !?!?!?
« Reply #4 on: May 04, 2013, 08:44:05 AM »

So that one was 5 months old or so?

Guess I'm not aging mine enough , will let the others age longer.

Cheers , Jim.

Thanks Jim.  I am new to this, and this was actually one of my first cheeses.  I could be wrong, but I don't think it was the aging that caused the holes.  After the make, it went into the curing chamber for a week.  I washed it daily with brine solution.  After 1 week, I took it out and set it on the kitchen counter for 3 weeks, while washing daily.  The temperature was around 70 F.  During this stage, it swelled considerably.  I was actually nervous it would burst!  I then vacuum packed it and aged it until yesterday.

Anyway, in the case of this particular cheese, I think the eyes formed prior to aging.  Hope that helps!


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Offline Boofer

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Re: Emmental - Success !?!?!?
« Reply #5 on: May 04, 2013, 08:47:00 AM »
Sweet looking cheese! Great effort. :)

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Offline BobE102330

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Re: Emmental - Success !?!?!?
« Reply #6 on: May 04, 2013, 12:34:44 PM »
Jim, 
Sailor pointed out in another thread that eye formation happens best at just over 70F. I've seen recipes calling for a warm phase in the mid 60s. If you aren't getting eyes try that for a warm phase. There is also a strain of PS that doesn't do much eye formation. Check that you have an eye forming variety. PS is salt sensitive. In my overbrined Jarlsberg the eyes were just in the center.


That does look great !

I like the eyes in it , I just opened up a swiss yesterday , it was good , but I just can't seem to get the eyes in it like that.

So that one was 5 months old or so?

Guess I'm not aging mine enough , will let the others age longer.

A cheese to you for your success!

Cheers , Jim.

Offline jwalker

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Re: Emmental - Success !?!?!?
« Reply #7 on: May 05, 2013, 09:24:56 AM »
Good points Bob , thank you.

I need all the info i can get.

Cheers , Jim.
No..........I'm not a professional CheeseMaker , but I play one on TV.