Author Topic: pH Markers for Emmental? And Amt of shermanii?  (Read 2471 times)

Offline Lennie

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Re: pH Markers for Emmental? And Amt of shermanii?
« Reply #15 on: February 11, 2010, 07:41:57 PM »
I'm getting some mold on this cheese.  Maybe its still too moist?  I took it out of the vacuum bag and wiped it off with a salt solution, and I'm letting it sit out for awhile so it will dry out a bit more.

Offline DeejayDebi

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Re: pH Markers for Emmental? And Amt of shermanii?
« Reply #16 on: February 11, 2010, 10:15:04 PM »
I would definately say it's to wet. How long did you dry it before bagging? I usually wait 3 to 4 weeks.

Offline Lennie

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Re: pH Markers for Emmental? And Amt of shermanii?
« Reply #17 on: February 12, 2010, 02:07:56 PM »
Just a few days.  I have it out drying some more now at room temp (64F).

Offline DeejayDebi

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Re: pH Markers for Emmental? And Amt of shermanii?
« Reply #18 on: February 12, 2010, 08:01:27 PM »
I would give it more time. 3 or 4 days will only allow the outside to dry. It will still weep if it's bagged to soon. In the cave you don't see it because it drys away but in the bag it can't so it weeps.