Well it has been 54 weeks since I made my last attempt at an Emmental
, so lets try this again.
I went back through all of the lessons learned
and all the advice from Alpkäserei
, His recipe is here on the forum, and made some adjustments, so we will see what happens.
I pressed with more than 8-lb's per lb. of cheese just to see if I could get rid of the mechanical holes that I had in the last one maybe I can get some swelling this time.
the curd knit was great on the first light press, then went up to 16 lbs. per lb. in the rest of the flip and dress.
I also added more P-S this time, all the cook temp's and times were hit, it went well so, it is in the brine then a week to 10 days in the cool room then out to 70 to 75 degree room for 3 to 4 weeks then into the ageing fridge for??? (I am almost out of Swiss
And for you photo freak's here yuh go