Here is the recipe I came up with. It is a combination of several so don't try looking it up.
Emmental
6 gallons 2% (reduced fat) PH milk
2 gallons whole PH milk
½ teaspoon Thermophilic B
½ teaspoon LH 100 or Thermophilic C ( I used LH 100 )
¾ teaspoon Propionic Bacteria powder
1½ teaspoon calcium chloride
1½ vegetable rennet tablets
Divide milk equally into two 5 gallon pots while heating to 90° F. Reserve ½ gallon in each of the last two gallon bottles. Divide the cultures and propionic bacteria equally and add into each of the half full jugs. Shake well to incorporate and add to their respective pots stirring top to bottom to incorporate the mixture.
After 10 minutes add in the divided calcium chloride, each portion diluted in ¼ cup of non-chlorinated water and stir again top to bottom until fully incorporated.
Continue heating milk to 90° f stirring occasionally to keep the temperature equal top to bottom.
Once at 90° F stir in rennet using a top to bottom motion.
Allow to sit for 45 minutes to achieve a clean break.
Using a long whisk break the curd up into pea sized pieces stirring for 30 minutes.
Stir gently while raising the heat to 120° F over a thirty minute period.
Once at 120° F stir curds for another 30 minutes.
Drain heated whey into a pot with a prepared mold lined with butter muslin in it and place the combined curd into the mold, in the whey.
Place the follower on the mold and press with 10 pounds for 5 minutes under the warm whey. Flip the cheese in the mold and press for 10 minutes at 10 pounds. Flip the cheese once more and press for 20 minutes at 10 pounds.
Remove the mold from the whey, redress and flip cheese in the mold and place on press at 50 pounds for two hours, flip again and then three hours. Once more for 8 hours.
Remove the cheese from the mold and flip, pressing naked over night at 50 pounds.
Remove from the mold and place in 18% brine @ 54° F for 6 hours, flipping after 3 hours.
Remove from brine and dry.
Place on a mat at 60-65° F for 3 days to allow it to dry. Flip every 12 hours.
Place in cave for 2 weeks wiping with brine daily to defeat any mold growth and help develop the rind.
I used a mixture of 1/3 cup white wine and 2/3 cups 18% brine in a spray bottle misting the exposed surfaces and then wiping the excess off with a paper towel.
Remove from cave and place on mat at 80° F for 36 hours while wiping with the brine and flipping it every 12 hours. Cheese should swell over this period as PS develops.
Move to the cave @ 54° F and 85% RH. If mold develops wipe with a white wine/brine solution to clean.
Turn weekly and age for 120 days (Swiss AOC) and up to 18 months.