Did a 7 Pound Emmental

[Al Lewis]

Times being what they are I found myself with a cave full of cheeses that needed to be waxed or vacuum packed.  They needed that because I wanted to make some washed and bloomy rind cheeses and trying to do mold control would be a nightmare.  For that reason I decided to cut and vacuum pack my emmentaler.  Glad I did as this thing has the greatest sweet nutty "swiss" taste I've ever done. And YES Houston we have eyes!!!  Almost a lacy swiss.  Be doing another of these down the road but I need some Stilton and maybe some Epoisses and some more Vacherin Mont D'Ors.  Natural rinds don't stand a chance against those. LOL  This one will just get tons better with 3 more months of age.  Hell, it's really good now.  A definite success!!  Thanks for all of the help Alp!!  Here's the cheese porn H-K-J!!!

[Kern]

Whoa!  An Emmental jumped up a couple of notches on my list today.  Good job, Al.  AC4U.  BTW, I'm only an hour's drive away if you need to consume some of those cheeses you're clearing out for the washed and bloomies. 

Kern

[shaneb]

Wow! Very nice Al. Have another cheese from me.

Shane

[LoftyNotions]

Nice, Al. Another C4U. I just moved mine out to room temperature a couple days ago. It's nice to see that holes are possible.

Larry

[Stinky]

Nice, Al. Another C4U. I just moved mine out to room temperature a couple days ago. It's nice to see that holes are possible.

Larry

Is it swelling?

[H-K-J]

NICE!!! I am glad to see that eyes are possible
AC4U Al, nicely done

[Danbo]

Holey moly! It deserves a cheese for all those holes...

[Al Lewis]

Thanks guys!! Yes it definitely has holes.  Texture still a bit soft but that will age out of it I'm sure.  Best part is that sweet nutty Emmentaler taste.  Looking forward to it intensifying. Definitely feel that the 80-85° room for 48 hours did the trick.  We need to start building "warm boxes" to control the warm cycles on these cheeses.

[Stinky]

This excites me for mine. It's getting huuuuuge.

[Al Lewis]

Think I may buy a cabinet to place this heater in.  It could serve double duty as the first 24 hours that salami is packed it has to be in an 85° F room for the Bactoferm to kick in.

[Flound]

Serious C4U. Well done.

I would love to make a fondue out of some of that....

[OzzieCheese]

Your cheese is really the icon of Cheeses-  wonderful eyes.  very nice !!  Cheese for your efforts.

-- Mal

[Al Lewis]

Thanks guys!!

[Stinky]

Have you tried it since the 4 month mark?

[amiriliano]

I have propionic envy!

Nice job!

AC4U