H-K-J' 3rd Emmental (with eye's?)

[H-K-J]

Even more swelling today 8)

[Schnecken Slayer]

It looks like you've finally got eyes in that one!
Well done.

[Alpkäserei]

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!

[Boofer]

That does look nice. How long will you age this beauty?

-Boofer-

[H-K-J]

Thanks everyone ^-^
especially ALP for his recipe and guidance,
It has been one year (less 2 weeks) since my first total disaster 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

[Al Lewis]

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.

[H-K-J]

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

[Al Lewis]

Nice bump!!  Let's hope it grows.  :D

[H-K-J]

OH it's growin, but only in spots :-\
AAAAAA it will be excelent ;D

[bbracken677]

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!

[H-K-J]

Must be a false pregnancy, all the air went out :-\
So off to the cool room for a couple months 8)

[Al Lewis]

It's ALIVE!!!  LOL  Mine hasn't moved a bit. :'(

[Alpkäserei]

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

[H-K-J]

 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)

[H-K-J]

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?? ::)