H-K-J's 4th attempt at an Emmental

[H-K-J]

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%

[Alpkäserei]

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.

[H-K-J]

OK thats it NO MORE EMMENTAL!!!
Taste's like a swiss, smells like, well it don't smell swissy, real dry, hey, one good thing, it melts.
The wife don't like swiss to much yet she doesn't mind this ??
I will have to try this as a rarebit and see if it works that way

[awakephd]

In the picture it looks like it might be dry and crumbly. Too much acid, maybe?