Emmenthal, I think I'll make an Emmenthal.

[H-K-J]

If you reed the post at the first you can see I didn't have much of a choice this went bad right from the moment I tried to flip it in the brine

[steffb503]

I think 71 is way to warm it should be around 60-63. 71 I think is too warm for any cheese!!
You might be better off just putting it in a cold room @ 50- 55 and it will be some kinda cheese just not Emmenthal. Losing all that fat will result in a very dry cheese.

[Sailor Con Queso]

Propionic needs room temperature to grow & produce CO2.

[H-K-J]

thanks Sailor for that clarification 
I believe I have read that three week's is appropriate for room temp then back to cool room.

[H-K-J]

Update; It has been four full weeks since I made the mystery Swiss and three weeks since I set it out at room temp (70/72°f) the bag was swelling, the Cheese wasn't and had a lot of butter fat running around.
I opened the bag to drain most of the fat out, the cheese smelled very nice, the fat tasted interesting, no bad flavors,
I didn't dare move the cheese around to much, it still seem's very fragile and bend's easily  so now I will place it in the cool room and flip it once in awhile but try to place it at the back of my mind and let it age for a few months
It is now time to try something new but I think I will make another Stilton first

[Hande]

Looks like cheese texture is not heal after that recovery.
And it leak lipids and shermanii's work out of cheese.

Hande

[H-K-J]

Looks like cheese texture is not heal after that recovery.
And it leak lipids and shermanii's work out of cheese.

Hande

yup my thoughts exactly

[linuxboy]

You should still have reasonably good taste, reminiscent of swiss types, but without the openings. I would age it like a gruyere, including morge, and see how it turns out.

[H-K-J]

Well, we'll put this under the failed heading and experience
even after 7.5-psi the curd never did knit together
it has been two months, so before I try another one decided to cut this to see what happened on the inside.
the way it falls apart I figure I just made Swiss cheese crumble's 
It doesn't taste bad at all, a little chewy, yet it taste's like an Alpine type cheese, but it ain't no Emmenthal
I believe we have a handle on what went wrong, next one will be much better (I hope)
Next week, mamma willin, we may just have to try again

[Boofer]

What is that yellow stuff on the rind...butterfat?

Sorry about this make. Been there...done that. 

After 54 cheese makes, I've had my share of failures. Not pretty...well, pretty disappointing.

-Boofer-

[JeffHamm]

A shame, I was hoping this would rectify itself.  Oh well, if it melts it would be great as a cheese sauce, or mac and cheese, or cheese omelette, ... mmmmm! 

- Jeff

[H-K-J]

What is that yellow stuff on the rind...butterfat?

yes that was butterfat

A shame, I was hoping this would rectify itself.  Oh well, if it melts it would be great as a cheese sauce, or mac and cheese, or cheese omelette, ... mmmmm! 

- Jeff

the wife used it in mac-n-cheese worked very nice, I tried it in a sandwich, not so nice kept tryin to run away

[Brie]

A note on successful Emmental--the first 1-2 weeks should be at 50-55 degrees and 80% humidity  to build the rind. . You then take it out and let the eyes form at room temperature for 2-3 weeks, until the cheese begins to swell. I have never bagged a swiss during this period because I fear it may inhibit eye formation. I age at 42 degrees for about a month and then bag for the remainder of the aging period, or (most successful), if I have enough room in the fridge, I age there.