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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: mbox on December 26, 2012, 05:01:51 PM
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so far my 2 emmenthals seem all fine. since i lack on space i did vacuum them for aging. this was about a week ago when i vacuumed them...but having checked now the vacuum packing is not so tight on both cheeses anymore. i dont think they both leak , but is this normal ? or do i simply change and vacuum with new bags again? thanks for your valued advises, mbox
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The first thing that comes to mind is the production of gas, via the culture, that could eliminate your vacuum.
Have never made an emmenthal type cheese, but the out-gassing seems logical.
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The first thing that comes to mind is the production of gas, via the culture, that could eliminate your vacuum.
Have never made an emmenthal type cheese, but the out-gassing seems logical.
You are correct, sir!
PS out-gassing. If you wait, you may have a little pillow with a cheese inside. :D
-Boofer-
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You are correct, sir!
PS out-gassing. If you wait, you may have a little pillow with a cheese inside.
-Boofer-
I had that problem on my first attempt at the Emmental (http://cheeseforum.org/forum/index.php/topic,9541.msg69761.html#msg69761), had to bag it right from the beginning. I just made the bag long enough that when the bag got a little gas I would cut the end off and resealed it.
as you can see I had many more problems happening :-[
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as you can see I had many more problems happening :-[
Problems? No, no, no...these are learning opportunities! 8)
-Boofer-
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]Problems? No, no, no...these are learning opportunities! 8)
-Boofer-
You sir, just put a smile on my face. A cheese for you my good man!
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I have an Emmenthal question.
I have made a dozen or so of these. I just open one that was 7 months old.
It smell amazing tastes amazing but when I cut into it it is wet. It is as if each small hole and there are tons has a puddle of whey in them. By the time I got it cut my cutting board was soaked.
Any thoughts.
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I have an Emmenthal question.
I have made a dozen or so of these. I just open one that was 7 months old.
It smell amazing tastes amazing but when I cut into it it is wet. It is as if each small hole and there are tons has a puddle of whey in them. By the time I got it cut my cutting board was soaked.
Any thoughts.
I am sorry to hear ,and i am sure not a specialist in emmenthal cheese but what pressure did you press it with and how/where did it age? my mind tells me this could be not hard enough pressed and if vacuum aged too soon in the vacuum? but maybe somebody else has a better idea...
mbox
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bbracken667 and boofer , you confirmed my thoughts ...thanks a lot !
I must have a picture of the emmenthal somewhere ...a cheesethread without a picture of the cheese seems a bit "incomplete" :-)
Here one of the 2 - first Emmenthaler Cheese - picture taken a month ago....it was still in the swelling period then...
(https://lh5.googleusercontent.com/-huGswh1DBLY/ULV06yaQolI/AAAAAAAAF_Y/QPdss5DIQfw/s576/20121128_083610.jpg)
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I have an Emmenthal question.
I have made a dozen or so of these. I just open one that was 7 months old.
It smell amazing tastes amazing but when I cut into it it is wet. It is as if each small hole and there are tons has a puddle of whey in them. By the time I got it cut my cutting board was soaked.
Any thoughts.
Could be that the curds weren't cooked & stirred enough to expel whey.
]Problems? No, no, no...these are learning opportunities! 8)
-Boofer-
You sir, just put a smile on my face. A cheese for you my good man!
Thanks mightyMouse. Awfully kind of you...like a little Christmas present. :)
-Boofer-
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is it whey? it could also be fat. Emmentaler cheeses can sweat their fat out, and often do. Some good Swiss Emmentaler will become very wet when allowed to warm up to room temperature. On older cheeses, this dries out and crystallizes.
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as you can see I had many more problems happening :-[
Problems? No, no, no...these are learning opportunities! 8)
-Boofer-
HHHhMMmmmm
I learned to read what is proven and try as hard as I can to follow instructions (and then tweek-it) ;D
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Think of them as more opportunities to excel. ;D
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If you wait, you may have a little pillow with a cheese inside. :D
ei ei ei, So ei schöni Chüssi...
I want that for a pillow!
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I do not think it was fat, The fat usually has a bit of a greasy feel to it. This is clear just like water.
I am pretty sure the make was the same as all the others, only difference is the age . this one a few months longer.
Tastes good.
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I have another question, my jarlsberg and emmenthal are now newly vacuumpacked again and i wonder if it would be ok in terms of continued aging if i packed them in quartered wheels and vacuum pack them?
Thanks for your valuable feedbacks.
mbox
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I dont think I would 1/4 it I am, trying to keep my Emmental in one piece for as long as I can ::)
When I cut it, I will ct in half re-vacuum pack 1/2, and one of the 1/4 and eat the open 1/4 :P
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I dont think I would 1/4 it I am, trying to keep my Emmental in one piece for as long as I can ::)
When I cut it, I will ct in half re-vacuum pack 1/2, and one of the 1/4 and eat the open 1/4 :P
Thank you sure makes sense, and would do the same in terms of cutting ... i am wondering is the aging still going on well once it was cut ? my emmenthal is now 4 weeks after the "swelling period" i started making it 31st october my plan to cut and vacuum would be in 2 weeks time....
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Mine was started on the 3rd of November, so I am in the same time line as you, but I want to age somewhat longer.
I haven't bagged it yet, still washing it with the wine brine once a week (or 10 days)
I have not made up my mind as to when I will bag, I am thinking sooner than later though ^-^
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I'm with you H-K-J. I did mine on 11 November and have been using the wine/salt wash to keep molds off of the rind. I did, initially, put two coats of olive oil on mine to develop the rind which is very nice now. Don't have any plans of bagging it although I may wax it as I did my Jarlsberg.
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Al, I wont wax mine, don't have any wax :-\ I really don't want the mess, bagging seems to work for me (so far anyway)
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I have bagged mine after cutting them but when I started this the wife had an old cooker (see pic) that she wasn't using so she donated it to the cause. I was concerned about melting wax and the possibility of fire but this cooker has a thermostat and if I set it to warm it melts the wax perfectly. Also, I've put plenty of wax into the pot to get it deep and make it very easy to dip the wheels one side at a time. Just have to chill them first. Works, and looks, great.
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great Idea Al, I'm gonna have to buy the wife a new fryer so I can use her old one :-X
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One thing to note. Once you turn it off you aren't getting that glass lid off for anything until you melt the wax again. LOL
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One thing to note. Once you turn it off you aren't getting that glass lid off for anything until you melt the wax again. LOL
That sounds like a good thing. Keeps the wax clean. :)
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Oh it's great, unless you want to open it up to put another block of wax in. Then you'll have to wait for the rest to melt. Ask me how I know this. LOL