Emmentaler lets try this again

[tnbquilt]

I made a Swiss that tasted like an asiago once. It was delicious, just not a Swiss. I have made several good Swiss cheeses since then and they never last long. I've been using ricki carrrolll's recipe but I am going to try some of Al's suggestions to see what happens to the texture and flavor. I am going try adding the culture to the milk at a cooler temp and then bringing it up to 90 and I am going to try cutting the curd twice.

I have enjoyed reading this thread and I appreciate all of the input on it.

My Swiss that I have now is 6 months old and it did weigh 4 lbs and I had put a tablespoon of caraway seeds in it. At first the caraway flavor was prominent but now it has a rich nutty cheese flavor to it. It goes great with corned beef. My next one will be plain

[H-K-J]

Thanks for all the help on this everyone, this has been a cheesy adventure ^-^
I will be doing another one soon, I am going to go back through this and put all of the info in a recipe form.
there is a lot of information on this thread,
at least I can say this was (is) an edible cheese instead of cheese crumbles like my first one.

[Al Lewis]

I'll be making one soon also.  Plan on picking Alps brain on my recipe though.  I mean, he does do this for a living and, like the other pros on here, is very good about helping people out. ;D

[H-K-J]

We took some marbled rye, pastrami and this Swiss (?) to make some excellent rarebit for dinner,
was so delish MMMMmmmm!  ;D

[Al Lewis]

You're killing me man.  LOL :P

[Boofer]

We took some marbled rye, pastrami and this Swiss (?) to make some excellent rarebit for dinner,
was so delish MMMMmmmm!  ;D

Yum! Hey, is this the deli? :P

Nice, H-K-J.

-Boofer-

[bbracken677]

Man H!  Nice looking rarebit there!  I find myself getting a bit peckish for some odd reason.....

[Tiarella]

We took some marbled rye, pastrami and this Swiss (?) to make some excellent rarebit for dinner,
was so delish MMMMmmmm!  ;D

Oooh, I wish I'd been there!  I LOVE pastrami!!