Author Topic: Making a Nice 4 pound Emmental  (Read 3210 times)

Offline Al Lewis

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Re: Making a Nice 4 pound Emmental
« Reply #15 on: November 19, 2017, 10:08:45 PM »
I used the recipe/procedure I came up with for this one.  Turned out great.  http://cheeseforum.org/forum/index.php/topic,14102.0.html  The PS loves 80°F. LOL
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Offline H-K-J

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Re: Making a Nice 4 pound Emmental
« Reply #16 on: November 20, 2017, 05:35:52 PM »
Dang that is nice Al, I never could get them to swell like that.
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Duntov

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Re: Making a Nice 4 pound Emmental
« Reply #17 on: November 22, 2017, 08:17:12 AM »
Dang that is nice Al, I never could get them to swell like that.
AC4U


Me too.  I recently made a 4lb. one and left it in the warm phase for three weeks and no swelling.  I assume my Shermani was bad.

Looks fantastic Al.  AC4U for sure.

Offline nccheesemike

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Re: Making a Nice 4 pound Emmental
« Reply #18 on: November 22, 2017, 10:30:58 PM »
Beautiful cheese Al!! Well done

Mike

timsumrall

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Re: Making a Nice 4 pound Emmental
« Reply #19 on: November 23, 2017, 12:23:45 PM »
Looks like you used the Gouda mold :D Very nice cheese 8)