emmenthaler rind question

[john H]

Hi I made a 9LB emmenthaler  and used The cheese makers manual recipe. My question is about rind development, it says to wash the rind with a 3% brine every 2 days for 10 days. My question is am I trying to get a good smear going on to keep the gas in or is it just to prevent un wanted mold.

Thanks
John

[awakephd]

John, it sounds like you are looking for some b. Linens development. With a high moisture cheese like a tallegio, this would result in a "stinky cheese" with a softened paste. With a hard/low moisture cheese like an emmental, the b. Linens will contribute some flavor note (and color) and a bit of smell, but it will not soften; however, it will help to prevent mold (because the b. Linens will out-compete it). The b. Linens will not do anything to help keep the gas in per se, but to the extent that the regimen helps to develop a proper rind, smooth and yet with some elasticity, that is a key for holding in the gas.

[Al Lewis]

It keeps the mold off of the cheese John.  Once the rind develops the 80° phase will blow it up like a balloon.

[john H]

Thanks Al. I am really looking forward to this one.

John

[DoctorCheese]

My "butternut" P shermani cheese got infected by b linens and it actually sort of messed up the flavor of my cheese. I would recommend keeping the rind of your cheese acidic if you can unless you are alright with having your final product taste funky.

[john H]

My "butternut" P shermani cheese got infected by b linens and it actually sort of messed up the flavor of my cheese. I would recommend keeping the rind of your cheese acidic if you can unless you are alright with having your final product taste funky.

Hi Doc. I plan on washing the cheese with 3% brine to prevent any mold from starting.