Author Topic: Emmenthal, I think I'll make an Emmenthal.  (Read 7797 times)

Offline H-K-J

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #45 on: May 09, 2012, 11:41:32 AM »
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 :-[
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Offline steffb503

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #46 on: May 09, 2012, 01:08:24 PM »
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.

Offline Sailor Con Queso

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #47 on: May 09, 2012, 01:54:11 PM »
Propionic needs room temperature to grow & produce CO2.
« Last Edit: May 09, 2012, 10:34:20 PM by Sailor Con Queso »
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Offline H-K-J

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #48 on: May 09, 2012, 04:03:24 PM »
thanks Sailor for that clarification 
I believe I have read that three week's is appropriate for room temp then back to cool room.
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Offline H-K-J

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #49 on: May 25, 2012, 12:42:54 PM »
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. :o
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 ;D
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Offline Hande

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #50 on: May 25, 2012, 01:41:49 PM »
Looks like cheese texture is not heal after that recovery.
And it leak lipids and shermanii's work out of cheese.

Hande

Offline H-K-J

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #51 on: May 25, 2012, 01:45:58 PM »
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
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Offline linuxboy

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #52 on: May 25, 2012, 02:29:07 PM »
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.
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Offline H-K-J

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #53 on: June 24, 2012, 11:42:46 AM »
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 ;)
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Offline Boofer

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #54 on: June 24, 2012, 04:55:48 PM »
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.

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Offline JeffHamm

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #55 on: June 24, 2012, 06:52:28 PM »
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! 

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Offline H-K-J

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #56 on: June 27, 2012, 03:23:42 PM »
Quote
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 :'(
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Offline Brie

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Re: Emmenthal, I think I'll make an Emmenthal.
« Reply #57 on: July 08, 2012, 07:40:04 PM »
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.
Darn, another cheese meltdown--ahh, perfect fondue.