Anyone know the name of this cheese?

[Matthewcraig]

I was looking through my digital copy of world cheeses when I came across this it looks a lot like emmental but I don't know about the rind or much else, any ideas?

[ArnaudForestier]

Too long to post here, but in his book French Cheeses Patrick Rance goes into the cheese in good detail.  1989 hardcover, pp. 155-157.  Basically, a full-fat cheese, mild aroma and taste but very pleasingly soft mouthfeel.  When aged, picks up horizontal slits and a deeper character, "hinting at the richer rewards of longer keeping which have described above."

Elsewhere:

The golden-coated, open-textured cheeses are usually described as semi-hard.  When aged some of them are indeed that, even very hard (and strong, too); but I love best Bethmale in which succulence suggests youthfulness, while richness of savour shows maturity.  Such a happy balance is achieved through a good, unbroken crust and an aerated interior.

Sorry, no recipes for this one!

[Matthewcraig]

Thanks might have a look at that article in full

[hoeklijn]

You might have a look at this description....

[Matthewcraig]

Thankyou hoeklijn that is very helpful from that it looks like it might be a emmental type cheese with a bacterial rind I might have a go soon and see if I can recreate it thanks!

[hoeklijn]

Thankyou hoeklijn that is very helpful from that it looks like it might be a emmental type cheese with a bacterial rind I might have a go soon and see if I can recreate it thanks!

Well, I don't think there is any Proprionii involved when I read the description. The holes also don't like as being created by gas, but look like mechanical holes which complies to the description of the pressing....

[ArnaudForestier]

I wouldn't think emmental, Matthew...as much as a gently pressed semi-soft like a tomme with a higher floc multiplier and a very easy press.  Take a look here, for example, one of Lovetree's sheep's milk cheeses, almost entirely under its own weight....curds are gathered and placed in colander, under whey, then set on a draining table, then flipped.  And I think that's it.  I could be wrong.  But here's the cheese:



Drier than your Bethmale, but I think it's the same thing, mechanical openings, perhaps with some diacetyl strain(s) for butter and CO2?

Edit:  whoops!  Crossed in the mail with hoeklijn.  Agreed, that's what I see, as well.

[Matthewcraig]

Thankyou now I think about it you are most probably right I will try soon