I cracked open the Mutschil today. It came out pretty good... I am not sure what it is supposed to be like but here is what it IS like:
Paste is moist and pliable and firm and smooth.
Taste is reminiscent of Swiss.
Mouth feel is also very Swiss like.
This cheese aged only 4 weeks. Recipe
https://cheesemaking.com/products/mutschli-herdsmans-cheese-making-recipeHowever, the BLinens and GC were listed after the rennet so I did not add them with the culture.
I realized too late that I should have.
I did try and wash with BLinens and GC. I got some red spots but they never took over.
I had it at 85% humidity but I think that wasn't enough for it to take off.
Also recipe called for large tomme mold. I think that was too big so the cheese has too low a profile. The medium hard cheese mold I think would have worked better though it would have been taller.
Nonetheless, I consider it a success in that it tastes good and has a nice texture. It's a semi-hard cheese that will make for some great grilled cheese sandwiches.