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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Devon on October 07, 2012, 05:57:09 PM

Title: Emmenthal make, did not use LH100, final outcome?
Post by: Devon on October 07, 2012, 05:57:09 PM
Greeting all,

Decided to make Emmenthal today, set everything up,  added TA61, Propionii S and realized my LH100 was bad (mold on package) I decided to continue the make without it.

Question is what the final outcome will be?  Should this be eaten young as I assume the Swiss flavor will not continue to develop with traditional ageing?
Title: Re: Emmenthal make, did not use LH100, final outcome?
Post by: Alpkäserei on October 22, 2012, 12:46:24 PM
what milk did you use? Was it pasteurized?

If you used raw milk, then you might be fine.

Personally, I would say to let it go and see what happens. You may be surprised what some wild bacterial cultures might create.

And if your PS goes well, it will become the dominant flavor anyway. You might not get the depth og flavor you like, but it should be good.

That said, I am sort of guessing to a certain degree, as I do not use the commercial cultures.

I have made cheese with yogurt as the culture, which lacks some of the definitive Swiss type cultures, but it turned out well, and tastes surprisingly full. Though it does certainly have some yogurty undertones.