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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: H-K-J on March 17, 2013, 09:42:17 PM

Title: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 17, 2013, 09:42:17 PM
 Made another one yesterday, I'm hopin this will produce eyes.
Used Alp's recipe just added more of the cultures LH, TA, and way more PS :o
I wasn't able to get whole pasteurized milk this time, had to opt for store H/P milk :P ( still ended up with 4lb 11-1/2 oz.)
I also added water after curd cut, not the whole 20% (wouldn't fit in my vat :()
By using this milk I had the worst case of fractured curd as I have ever had, so I just worked it out the best I could :-\
Hit the temps right on, flock was off, clean break was bad and it took longer to bring it up to 124 deg.
I am happy with the way it knitted and pressed, (ALP, 8 to 1, 8 to 1, 8 to 1, 8 to 1, 8 to 1, 40 lb's only throughout the press faze)
used a 20% brine with added CaCl, brined it 3 hours per side, I hope this will let the PS do its thing.
so after the little problems we will see how this will react ???
We will be washing this with a wine brine, 1 pint water, 4 oz. of a fruity wine and 1-1/2 tbs Morton pickling salt (or less)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: bbracken677 on March 17, 2013, 09:47:57 PM
Very nicely knit!  I have a feeling you will be seeing eyes with this one, H-K   ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 18, 2013, 03:01:34 AM
I sure hope it work's BB
just washed it first time with the wine brine :)
the wine i used was a nice fruity one.
hope it works well wjth this :)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Schnecken Slayer on March 20, 2013, 06:02:37 AM
That is a nice looking cheese. I love how the bigger wheels look when they swell at the side as well as the top.  O0
(I need to buy a larger pot and mould, I can only make 11 Litres in mine.)  :(
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Boofer on March 20, 2013, 11:07:54 AM
Used Alp's recipe just added more of the cultures LH, TA, and way more PS :o
Sweet knit. How much more PS?

-Boofer-
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 20, 2013, 02:11:50 PM
How much cultures??
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 20, 2013, 03:54:03 PM
(I  need to buy a larger pot and mould, I can only make 11 Litres in mine.)  :(

I can only get a 5 gallon batch out of my vat, when I added the extra water (just a little over a quart)I had to be very careful when stirring :o

Used Alp's recipe just added more of the cultures LH, TA, and way more PS :o
Sweet knit. How much more PS?

How much cultures??
I went with 3/8 ts each of LH and TA, I could only bring myself to use 3/4 ts of PS ???
We love the flavor of the last one (http://cocker-spanial-hair-in-my-food.blogspot.com/2012/12/another-attempt-at-swiss-style-cheese.html) so I stuck with the same amounts of the thermophilic's, I only used 1/8 ts of PS in 5 gallons last time, that amount is what the instructions say to use for 2 gallons, so using that formula I should at the very least be using 5/16 ts,
in other discussion's we have talked about a full teaspoon, I decided to go a little more than double, I want eye's not an explosion :P 
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: High Altitude on March 20, 2013, 05:11:12 PM
So preeety!  Cannot wait to see the eyes  :D. 

How often do you wash with the wine brine?  When do you start washing, and when do you stop?  My Jarlsberg is just sitting "naked" in a ripening box (after the wax cracked and I removed it), so I just wonder if I should be washing it with something over the next couple of weeks too?
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 20, 2013, 05:51:54 PM
I started washing the evening I took it from the brine, just the top side, the following day/evening I flipped and washed the bottom (now the top) and sides,
I do this every day for about ten days or when I bring it out for the warm up, eye developing period, at that time I wash when I think it needs it.
Alp has a thread on this (http://cheeseforum.org/forum/index.php/topic,10633.0.html), it explains the technique better than I can 8)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 20, 2013, 06:34:52 PM
Thanks!! ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: High Altitude on March 21, 2013, 02:30:56 AM
So when you wash it, do you let the wash dry before returning to the cave or keep it wet?  I have been brine washing a fontina every other day and let it dry in between, and then read somewhere that you should leave it wet...so now I just don't know what to do!  The fontina just gets a sort of dry white coating (the salt I presume) but the rind hasn't really changed in 2 weeks other than maybe getting a little harder.  Hope I'm not doing it all wrong  :o.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 21, 2013, 03:23:26 AM
I wash put it back in the ageing container, I have read the surface should be damp/tacky, I wont let it dry completely untill after the warm ageing time.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: High Altitude on March 21, 2013, 04:05:39 AM
Okay...thanks.  Now, the fontina is not a warm-aging cheese like the emmental, so it could be totally different.  Maybe I will try to keep it damp for a week to see if it starts to develop the nice light brown rind that some cheeses have.  If it starts getting weird fuzzy molds, I should probably go back to drying after washing.  Or maybe I want to get those odd molds to develop or I will never get a good rind....Geez, I have so much to learn (wimper, wimper)!   ::)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on March 21, 2013, 03:41:10 PM
HKJ,

the form side of the cheese is washed every day, because it tends to dry out easier. The top and bottom are washed every other day and flipped. The newly washed side should always face up, with the side washed the day before on the shelf ot board or whatever. This is a god time to add, these should be aged on a wooden board. Fir or spruce ideally but pine also works. Avoid anything with a tannin content like oak or walnut. The spot on the board where the cheese sits is washed with the same brine as the cheese every day.

An emmentaler needs its daily washing maybe 7 days, then weekly after that.

During the warm period, it should sweat out fat, and is often rubbed with salt during this time instead of the wash brine.

I use this washing on all of my cheeses -though I am going to introduce red wine based washing this year to produce dark rinds. None of my cheeses are gas producing or warm aged.

You don't ever want mold to grow. many wild molds taste bad, and all of them taste bad when combined with the washed rind and wild b. linens we grow on them. You want a sticky slime to eventually appear and it will smell funny, maybe even unappetizing. But when it dries off after a few months it will be a wonderful smell.

These need air as well. Ours are stored on an open shelf. If you keep them in boxes, maybe you should let them set out an hour or two every day when you wash them.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 21, 2013, 05:56:02 PM
Thanks Alp
you have explained it much better than I could I didn't know about the the form side wash, I do wash only the side I flip up daily.
I guess I will have to go find me an ageing board of some kind and change my wash schedule slightly.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 21, 2013, 11:52:32 PM
Have to check into a couple of these.  I have cedar planks for cooking salmon but that's about it.  Sure we have plenty of fir and spruce up here.  I have 16, 150 foot firs in the backyard.  Another shopping item for the weekend. :o
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on March 22, 2013, 12:07:04 AM
16 150 ft firs? oo can I have them, I could make a house out of those...
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: High Altitude on March 22, 2013, 06:54:47 PM
Thanks Alp...great info.  I noticed my Jarlsberg is sweating fat (so now I know that's a good thing :-), so am wondering if it is appropriate to rub it with salt once in a while...would that be to keep any molds at bay?  After 6 days now in the warm period, it still looks and smells good, is not drying out, nor is it developing any molds.  Maybe I should just leave it be unless it starts to do something funky?

If one were to leave a brine-washed cheese (like my Fontina) out for 1-2 hours for air, it would totally dry out in my climate, which is about 20-25% humidity indoors.  So I'm guessing you mean to leave it out to "breath" first and then apply the wash just before putting back in the cave?  I have been washing and then letting it dry out before I put back in the cave, so I'm probably really drying out my rind TOO much  ???!

You are a wealth of information  :).
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 26, 2013, 11:54:08 PM
I may be expecting to much, yet my Elemental has no signs of PS growth after 3 days at around 73 to 75 deg f. looks great, smells great and is developing a nice looking rind. it has started to develop a nice slightly yellow color,
so, am I being impatient as usual?  :-\
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 27, 2013, 12:12:56 AM
Not sure.  Apparently there are different PS strains and some of them are low gas producing.  We may have the wrong ones.  Have to ask Alp which ones are best to blow up a cheese. :o
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 27, 2013, 02:16:48 AM
This sucks :P
I am going to look at what I have
just gettin disappointed DANG :(
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 27, 2013, 06:28:47 AM
Yeah, I'm going to do a little more studying on this before I jump into anything.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Schnecken Slayer on March 27, 2013, 07:25:45 AM
This sucks :P
I am going to look at what I have
just gettin disappointed DANG :(

How long has it been warm aging? mine did practically nothing until about 2 1/2 weeks and then it swelled nicely.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Boofer on March 27, 2013, 02:34:25 PM
my Elemental has no signs of PS growth after 3 days
Yeah, you want to wait a bit for the PS bacteria in your Elemental (sic) to propagate. Soon as you get a PS flashmob going, they should start belching out the CO2. We can be talking weeks here, not days.

I may be expecting to much, am I being impatient as usual?  :-\
You think?! ;)

-Boofer-
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 27, 2013, 03:32:15 PM
OK,OK, I'll quit whining now ::) ;)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: BobE102330 on March 27, 2013, 04:05:21 PM
OK,OK, I'll quit winning now ::) ;)

Who do you think you are, Charlie Sheen?  ;) 
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Boofer on March 28, 2013, 01:12:50 PM
I think he meant "whining". ???   Hey, you knew that! :P

-Boofer-
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 29, 2013, 01:09:49 AM
The first pix is before wash, then after wash 8)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: JeffHamm on March 29, 2013, 05:39:50 AM
Some smear going on there.  Well done.

From what I've read, doesn't the swelling take a couple weeks normally?

- Jeff
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 29, 2013, 02:15:23 PM
Sweet!!  Give it four weeks or so and it will be nice and bloated!! ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 29, 2013, 02:19:36 PM
From what I've read, doesn't the swelling take a couple weeks normally?
- Jeff

I don't know Jeff, There is a newer thread on the forum and their Swiss has been in the warm stage for 5 days, swelling like a fat lady at an all you can eat chocolate buffet ;)

Sweet!!  Give it four weeks or so and it will be nice and bloated!! ;D

I sure hope so AL :-\
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 29, 2013, 04:19:55 PM

I don't know Jeff, There is a newer thread on the forum and their Swiss has been in the warm stage for 5 days, swelling like a fat lady at an all you can eat chocolate buffet ;)


Oh you know you're going to pay for that one!!  LMAO
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: High Altitude on March 29, 2013, 05:20:01 PM
From what I've read, doesn't the swelling take a couple weeks normally?
- Jeff

I don't know Jeff, There is a newer thread on the forum and their Swiss has been in the warm stage for 5 days, swelling like a fat lady at an all you can eat chocolate buffet ;)

Sweet!!  Give it four weeks or so and it will be nice and bloated!! ;D

I sure hope so AL :-\

I feel your pain HKJ!  Approaching 2 weeks, and no further bloating on my Jarlsberg.  Smells heavenly though  ;D.

Al...so there is still hope for us...yay!  Love hearing that some cheeses out there don't do their thing until 4 weeks down the road.  Anyway, there have to be some holes in there now, but was hoping for a little more I guess (it's only a 2 pounder).  Time will tell....
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on March 31, 2013, 08:48:10 PM
IT"S ALIVE, IT"S ALIVE, IT"S ALIVE, BUWAHAHAHA >:D
It has started swelling, I just hope it evens out ;D (and don't blow up)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: cowboycheese on March 31, 2013, 08:59:50 PM
Hump? What hump....  :o
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on March 31, 2013, 09:12:16 PM
Hump? What hump....  :o

Allah Young Frankenstein.  LOL
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Schnecken Slayer on March 31, 2013, 09:12:39 PM
IT"S ALIVE, IT"S ALIVE, IT"S ALIVE, BUWAHAHAHA >:D
It has started swelling, I just hope it evens out ;D (and don't blow up)

Congratulations on your baby cheese bump!
I look forward to seeing how this is in a few weeks time.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: JeffHamm on April 01, 2013, 04:25:05 AM
Yah!  Now that's what we like to see.  Swollen ankles cheese!

- Jeff
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 04, 2013, 01:56:28 AM
What should I do with this snow storm this cheese is having???
Brush, wash, What should I do?? :-\
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on April 04, 2013, 02:56:02 AM
is it geo? if so, let it be!
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Marta on April 04, 2013, 12:33:58 PM
That's a beautiful press... may I ask at what PSI you use for this? 
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 04, 2013, 12:46:57 PM
is it geo? if so, let it be!
Alp, I'm sure that's what it is, so I will just flip and leave it alone.
That's a beautiful press... may I ask at what PSI you use for this? 
Marta, this is a 5 lb. cheese according to my mentor, Alp, 8 lbs. of weight per LB of cheese, so 40 lbs for all pressing stages.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on April 06, 2013, 03:25:20 AM
Yes, geo shows up almost every time on a real handmade Alpine cheese (when done the real way, at least) to some degree or another. Though I must admit, yours is quicker than normal. Now a big production Emmentaler mioght not get it so much (some certainly do though) because of the sterile and tightly controlled environments where they are normally aged.

In observing results some have had with smaller cheeses, I wonder if perhaps the pressing factor might need adjusted slightly for such small cheeses? Remember, we normally produce 30 or so pound wheels and Emmentaler is made in 150 Kilo wheels... In hindsight, maybe a 10 to 1 pressing ration might work better (the standards generally state 6 to 10 pounds of weight for every pound of cheese. I was taught 8) This could perhaps exp[lain the slight latency in swelling -there may be a few internal flaws that had to first be overcome. I hope not, because this can cause cracking as the cheese gets bigger.

By the way, how's old bessy doing these days? Got any more pronounced growth?
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 06, 2013, 01:27:21 PM
By the way, how's old bessy doing these days? Got any more pronounced growth?
Alp, she seems to be swelling up nicely, just worried about a couple of spots that have the most pronounced bulging :o
The top and bottom have extended out so as to raise itself up off of the mat slightly 8) I am sure it aint done yet ;)
I haven't washed it for three days, how often should I wash this at this stage or should I just brush it off?
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on April 06, 2013, 03:25:43 PM
Houston we have swelling!!!  LOL ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 06, 2013, 10:23:31 PM
Even more swelling today 8)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Schnecken Slayer on April 07, 2013, 12:20:25 AM
It looks like you've finally got eyes in that one!
Well done.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on April 07, 2013, 02:55:47 AM
looks like we've acheived critical mass at long last...
lookin great, good press, good knit, good rind, geo that i must admit makes me a little jealous (the dusty cheese is good for advertising  ;) )and now generous swelling at a good clip. i should make you a diploma and send it to you, youve graduated into the world of Alpine cheeses, and got down one of the trickier cheeses, a true Emmentaler
ithis also makes me feel a lot better, i've narrowed down the contributing factors and identified the correct margins to make a good Emmantaler at last. Almost makes me want to make a swollen cheese in our production!

Gratulierä für eis guäts Ämmitauer-Chäs!
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Boofer on April 07, 2013, 01:28:59 PM
That does look nice. How long will you age this beauty?

-Boofer-
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 07, 2013, 02:43:23 PM
Thanks everyone ^-^
especially ALP for his recipe and guidance,
It has been one year (less 2 weeks) since my first total disaster (http://cheeseforum.org/forum/index.php/topic,9541.msg69251.html#msg69251) at an Alpine,
HHHMMMMmmm? I still got some of that one I wonder how it tastes.
as far as ageing, three more weeks in the warm room (hoping it doesn't blow up :o) then, if I can wait, I will put it in the cool room for five to six months,
longer if my wife can wait ::) :D ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on April 07, 2013, 03:06:23 PM
Well, with any luck, I'll be free to make mine next weekend.  Had to replace a car Friday and throw a "Cut Your Own Steak" party for a friend of mine out from Virginia last night.  New dishwasher arrives this morning so I just took the old one out.  Not much time for cheese making.
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 10, 2013, 02:04:10 AM
Thought I should give it a good scrubbing and again on the flip side tomorrow
don't want the rind to dry out to much, keep it flexible and continue on  8) ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on April 10, 2013, 02:07:54 PM
Nice bump!!  Let's hope it grows.  :D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 11, 2013, 01:50:36 AM
OH it's growin, but only in spots :-\
AAAAAA it will be excelent ;D
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: bbracken677 on April 11, 2013, 01:56:17 AM
Nice looking schmear! Inspiring me to make an attempt at one...I need to get some proprionic stuff first tho.

shhhh!  *looks around and whispers:*

 I think maybe your cheese is pregnant!
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on April 29, 2013, 11:19:11 PM
Must be a false pregnancy, all the air went out :-\
So off to the cool room for a couple months 8)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Al Lewis on April 30, 2013, 02:00:23 PM
It's ALIVE!!!  LOL  Mine hasn't moved a bit. :'(
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on May 01, 2013, 10:38:10 PM
I'll say it once more,

PS confuses me...

Not having actually been there, not able to see, touch, smell, and taste the curd itself in person I can't really tell you any more. All I have to say is keep trying, Emmentaler is a hard cheese to figure out for yourself. And the little details that will make abig difference in the make can't really be related over the internet.

The only other thing I could guess is that there could possibly be a few mechanical openings inside of the cheese. These could be the cause of the uneven swelling.

But criticisms aside, its does look good (only I wish you would have left that nice dusty white geo. You have no idea how jealous I was of that!) You seem to have done good with the washing, and a god rind has formed.
Remember this thing, the difference in Switzerland between a mass produced Emmentaler and a small specialty, more expensive cheese from the same region may often just be the rind development. Mass produced Emmentalers just have a salt washed rind, most often, and good house specials will have the cared for schmier rind. I always encourage people to care for their cheeses, you aren't a big factory, so why should you try to imitate a big factory cheese?

For example, I have laid out for my own operation a line of about 10 cheeses. These cheeses at the initial make stage come in 3 varieties. The difference after that is how I treat my rinds. I'm a rind man, you see  ;D

Ok, my rant for the day is over.

And for reference,
the word, in German, is rightly spelt 'Schmier'
The spelling 'Schmear' makes no phonetic sense in German  :P Unless you'd say it like 'Shmay-ahr'  ;D

But rest assured, the cheese ought to still be good
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on May 02, 2013, 01:56:56 AM
 Hi ALP ^-^
'Schmier'  I do understand ;)
And Hey you have given me more info on this cheese, and how to make.
I have to adjust.
you know it's going to be MMMMMMmmmmMMmMmmm good Just because  8)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on July 28, 2013, 05:32:29 PM
An update.
when I went to work out of town we put this in the cold fridge, I will be cutting this in three weeks(hmmm maybe)
it will be 5 months at that time, I have other cheese to eat so maybe I will open it on my bd in September and make it my bd cake ;D (without all the candles :o)
can anyone say bonfire?? ::)
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Boofer on July 29, 2013, 01:22:24 PM
can anyone say bonfire?? ::)
Hmmm, Raclette. ;)

-Boofer-
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on September 17, 2013, 05:26:03 PM
Well, Dang 6 months of waiting and I got one big hole and a lot of mechanical openings
It still tastes like a Swiss style cheese the flavor is better than anything I can get at the store.
disappointed about the eye's yet it is a very nice tasting cheese.
My thought is the 8 lbs too 1 lb of cheese wasn't enough, I will be going back through my notes and this thread but I won't be making another one in the near future yet I will try (again) :-[
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Boofer on September 18, 2013, 12:01:05 AM
My thought is the 8 lbs too 1 lb of cheese wasn't enough,
What does this mean? ???

-Boofer-
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: H-K-J on September 18, 2013, 12:52:34 AM
My thought is the 8 lbs too 1 lb of cheese wasn't enough,
What does this mean? ???

-Boofer-


 I think ALP was rethinking weight on a small cheese may need 10 or 11 lbs. per pound of curd in the mold.
this look's like there are still mechanical openings, I am thinking where as the PS was working the openings just let the gasses pass through the cheese and never got the chance to build the pressure to create the eyes .
I still think the make was close to right but experience has more to do with it  :-[
next time it will be better and it is always fun  ;D 
Title: Re: H-K-J' 3rd Emmental (with eye's?)
Post by: Alpkäserei on September 18, 2013, 02:00:36 AM
I remain skeptical of the high weight classes many adhere to, but it does make sense that the ratio would need to be higher for a small cheese.

The reason for this is simple, on any cheese there is friction inherent to the process -the cloth pressing out against the mold- When you get into the large weight classes like 300# to press out cheeses, then this friction is pretty insignificant. When you will only have like 30 or 40 pounds pressing against the cheese than this friction is a significant factor. Also the form factor I use, which dictates a constant thickness regardless of diameter (to a point) will say that there is more frintcion relative to cheese mass in a smaller cheese

hope that makes sense