Author Topic: Swiss cheese opened  (Read 3401 times)

Offline Danbo

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Swiss cheese opened
« on: April 02, 2015, 06:44:03 PM »
I've just opened a Swiss type cheese (Emmentaler recipe from Caldwell without Propionic bacteria) from 11 november 2014.


It was firm and dense. At the beginning the taste was not that strong but the aftertaste was intense and nutty. Tasted like a Primadonna.


Great cheese. Would probably be even more delicious after 6 more months... Just couldn't wait. Perhaps it would even have crystals if it was aged more...


:-) Danbo

Offline Al Lewis

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Re: Swiss cheese opened
« Reply #1 on: April 02, 2015, 06:58:56 PM »
Great cheese.  Have to look at that recipe.  Never heard of an emmental without PS.  AC4U!! :D
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Offline Danbo

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Re: Swiss cheese opened
« Reply #2 on: April 02, 2015, 07:06:12 PM »
I didn't have any PS when I made this cheese... :-)

LoftyNotions

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Re: Swiss cheese opened
« Reply #3 on: April 02, 2015, 07:10:52 PM »
Have another cheese. A blind  8) Emmental, eh? :)

Larry

Offline Al Lewis

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Re: Swiss cheese opened
« Reply #4 on: April 02, 2015, 07:11:59 PM »
Oh, okay I thought you meant the recipe didn't call for any.  Just read through it and it does call for 1/8 tsp.  Hey, it ain't fun without the bubbles!!!  LOL ;D  Yours looks delicious though.
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Stinky

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Re: Swiss cheese opened
« Reply #5 on: April 02, 2015, 07:43:34 PM »
So basically this is what to expect from my Emmnotal. Okay. :D Have a cheese.

Offline Danbo

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Re: Swiss cheese opened
« Reply #6 on: April 02, 2015, 07:47:46 PM »
Larry: That's right - that's what it's called... :-)

Offline Danbo

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Re: Swiss cheese opened
« Reply #7 on: April 02, 2015, 07:49:35 PM »
Al: I can't compete with your giant swelling Emmentaler... ;-)

Offline Danbo

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Re: Swiss cheese opened
« Reply #8 on: April 02, 2015, 07:50:42 PM »
Stinky: Emmnotal... LOL! :-)

Stinky

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Re: Swiss cheese opened
« Reply #9 on: April 02, 2015, 07:51:34 PM »
Stinky: Emmnotal... LOL! :-)

Or Emmnotatall?

Offline Danbo

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Re: Swiss cheese opened
« Reply #10 on: April 02, 2015, 08:07:49 PM »
LOL!!!  ;D

LoftyNotions

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Re: Swiss cheese opened
« Reply #11 on: April 02, 2015, 08:23:00 PM »
You guys crack me up. :)

Larry

Stinky

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Re: Swiss cheese opened
« Reply #12 on: April 02, 2015, 08:52:22 PM »
No, no, it's the cheeses we crack.

shaneb

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Re: Swiss cheese opened
« Reply #13 on: April 02, 2015, 09:30:45 PM »
Nice. A cheese from me also. I thought the nutty flavour came from the propionic bacteria?? Does it also coffee from the thermo culture?

Shane

Offline Danbo

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Re: Swiss cheese opened
« Reply #14 on: April 03, 2015, 07:33:18 AM »
I'm not sure... The nutty flavor surprised me too as it's normally a result of PS... Maybe it's just me going nuts... ;-)