Stinky's Emmentaler #3

[Stinky]

I'ma get a schmier either way, and geo too probably. :)

[Stinky]

This is looking great so far. I've covered the front of it with a cloth so it doesn't get as much light, hoping for a redder color, and this is also keeping the humidity perfect.

[LoftyNotions]

Is this the first day of room temperature Stinky?

Larry

[Stinky]

Not quite. I'm probably going to do that later this week. This was during it's daily flip'n'wash.

[Stinky]

This is looking g-reat. Been at room temperature for several days, and it's looking really pretty! Geo is having fun, I'm letting it do so, and the color I find attractive.

eyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyeseyes!

I'm convinced now that most of the fault of peoples' makes is that the pH isn't right. I haven't hit the right target within the recipe's limits yet, but this is yay.

[LoftyNotions]

Without pictures, it's not happening. ;)

Mine is coming out of the cave today.

Larry

[Stinky]

Without pictures, it's not happening. ;)

Mine is coming out of the cave today.

Larry

Sorry, I accidentally posted earlier. There's pictures now.

[LoftyNotions]

Looking good, Stink. AC4U for swelling. :)

Larry

[Al Lewis]

Looking good Stinky!  Looks like you've got a pretty good schmier going there also. AC4U!!

[Danbo]

Nice rind! :-)

[Stinky]

Thanks guys!

Yes, I think I'm starting to get the hang of good schmiers. This and the Bergkase are looking better than, say, the Tilsit did.

[Stinky]

Picture updates!

This has swollen even more since I posted this.

Exciting!

[Al Lewis]

Looking good!! ;)

[Stinky]

Thank you!

And I realized it's only been a week and a half. I cannot wait to eat this.