I made a 6 gallon batch of Emmenthal second week of Feb.
A 6 gallon batch of Gouda last week,
and a 6 gallon batch of Edam yesterday.
All pressed in a 8" mold
The Emmenthal and Gouda resulted a 2-2 1/2 inch tall cheese, consistent with what i had been getting all of last year with all three type, although I usually make 8 gallon batches of the Emmenthal. Those end up being 4-5 inches tall
The Edam curds filled the mold. It is now in the brine but ended up around 4 1/2 inches tall.
The only slight difference was I might have rushed putting it into the press, slightly. I normally wait till the curds are a bit more solid, these were slightly soft in the middle.
So, would that cause such a difference in yield? And what might my end result be?
