CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
Making a Nice 4 pound Emmental
« previous
next »
Print
Pages:
1
[
2
]
Go Down
Author
Topic: Making a Nice 4 pound Emmental (Read 3248 times)
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
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
Logged
Making the World a Safer Place, One Cheese at a Time!
My Food Blog
and
Videos
H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
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.
AC4U
Logged
Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
Duntov
Guest
Re: Making a Nice 4 pound Emmental
«
Reply #17 on:
November 22, 2017, 08:17:12 AM »
Quote from: H-K-J on November 20, 2017, 05:35:52 PM
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.
Logged
nccheesemike
Mature Cheese
Location: Raleigh, NC
Posts: 138
Cheeses: 35
Default personal text
Re: Making a Nice 4 pound Emmental
«
Reply #18 on:
November 22, 2017, 10:30:58 PM »
Beautiful cheese Al!! Well done
Mike
Logged
timsumrall
Guest
Re: Making a Nice 4 pound Emmental
«
Reply #19 on:
November 23, 2017, 12:23:45 PM »
Looks like you used the Gouda mold
Very nice cheese
Logged
Print
Pages:
1
[
2
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cooked (Swiss)
»
Making a Nice 4 pound Emmental