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Author Topic: Did a 7 Pound Emmental  (Read 22705 times)

Offline Al Lewis

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Re: Did a 7 Pound Emmental
« Reply #105 on: April 25, 2015, 11:20:43 PM »
Times being what they are I found myself with a cave full of cheeses that needed to be waxed or vacuum packed.  They needed that because I wanted to make some washed and bloomy rind cheeses and trying to do mold control would be a nightmare.  For that reason I decided to cut and vacuum pack my emmentaler.  Glad I did as this thing has the greatest sweet nutty "swiss" taste I've ever done. And YES Houston we have eyes!!!  Almost a lacy swiss.  Be doing another of these down the road but I need some Stilton and maybe some Epoisses and some more Vacherin Mont D'Ors.  Natural rinds don't stand a chance against those. LOL  This one will just get tons better with 3 more months of age.  Hell, it's really good now.  A definite success!!  Thanks for all of the help Alp!!  Here's the cheese porn H-K-J!!!
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Kern

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Re: Did a 7 Pound Emmental
« Reply #106 on: April 26, 2015, 12:07:20 AM »
Whoa!  An Emmental jumped up a couple of notches on my list today.  Good job, Al.  AC4U.  BTW, I'm only an hour's drive away if you need to consume some of those cheeses you're clearing out for the washed and bloomies.  8)

Kern
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shaneb

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Re: Did a 7 Pound Emmental
« Reply #107 on: April 26, 2015, 12:30:02 AM »
Wow! Very nice Al. Have another cheese from me.

Shane
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LoftyNotions

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Re: Did a 7 Pound Emmental
« Reply #108 on: April 26, 2015, 03:39:46 AM »
Nice, Al. Another C4U. I just moved mine out to room temperature a couple days ago. It's nice to see that holes are possible.

Larry
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Stinky

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Re: Did a 7 Pound Emmental
« Reply #109 on: April 26, 2015, 04:27:27 AM »
Quote from: LoftyNotions on April 26, 2015, 03:39:46 AM
Nice, Al. Another C4U. I just moved mine out to room temperature a couple days ago. It's nice to see that holes are possible.

Larry

Is it swelling?
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Offline H-K-J

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Re: Did a 7 Pound Emmental
« Reply #110 on: April 26, 2015, 03:30:29 PM »
NICE!!! I am glad to see that eyes are possible 8)
AC4U Al, nicely done ;D
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Offline Danbo

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Re: Did a 7 Pound Emmental
« Reply #111 on: April 26, 2015, 03:53:51 PM »
Holey moly! It deserves a cheese for all those holes... :)
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Offline Al Lewis

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Re: Did a 7 Pound Emmental
« Reply #112 on: April 26, 2015, 03:55:42 PM »
Thanks guys!! Yes it definitely has holes.  Texture still a bit soft but that will age out of it I'm sure.  Best part is that sweet nutty Emmentaler taste.  Looking forward to it intensifying. Definitely feel that the 80-85° room for 48 hours did the trick.  We need to start building "warm boxes" to control the warm cycles on these cheeses. ;D
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Stinky

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Re: Did a 7 Pound Emmental
« Reply #113 on: April 26, 2015, 04:51:47 PM »
This excites me for mine. It's getting huuuuuge.
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Offline Al Lewis

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Re: Did a 7 Pound Emmental
« Reply #114 on: April 26, 2015, 05:30:39 PM »
Think I may buy a cabinet to place this heater in.  It could serve double duty as the first 24 hours that salami is packed it has to be in an 85° F room for the Bactoferm to kick in.
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Flound

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Re: Did a 7 Pound Emmental
« Reply #115 on: April 27, 2015, 12:21:54 AM »
Serious C4U. Well done.

I would love to make a fondue out of some of that....
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Offline OzzieCheese

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Re: Did a 7 Pound Emmental
« Reply #116 on: April 27, 2015, 02:27:30 AM »
Your cheese is really the icon of Cheeses-  wonderful eyes.  very nice !!  Cheese for your efforts.

-- Mal


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Offline Al Lewis

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Re: Did a 7 Pound Emmental
« Reply #117 on: April 27, 2015, 02:29:18 AM »
Thanks guys!! ;D
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Stinky

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Re: Did a 7 Pound Emmental
« Reply #118 on: August 03, 2015, 06:25:33 PM »
Have you tried it since the 4 month mark?
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amiriliano

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Re: Did a 7 Pound Emmental
« Reply #119 on: August 03, 2015, 11:23:18 PM »
I have propionic envy!

Nice job!

AC4U
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