Swiss cheese opened

[Danbo]

I've just opened a Swiss type cheese (Emmentaler recipe from Caldwell without Propionic bacteria) from 11 november 2014.


It was firm and dense. At the beginning the taste was not that strong but the aftertaste was intense and nutty. Tasted like a Primadonna.


Great cheese. Would probably be even more delicious after 6 more months... Just couldn't wait. Perhaps it would even have crystals if it was aged more...


:-) Danbo

[Al Lewis]

Great cheese.  Have to look at that recipe.  Never heard of an emmental without PS.  AC4U!!

[Danbo]

I didn't have any PS when I made this cheese... :-)

[LoftyNotions]

Have another cheese. A blind  Emmental, eh?

Larry

[Al Lewis]

Oh, okay I thought you meant the recipe didn't call for any.  Just read through it and it does call for 1/8 tsp.  Hey, it ain't fun without the bubbles!!!  LOL   Yours looks delicious though.

[Stinky]

So basically this is what to expect from my Emmnotal. Okay. Have a cheese.

[Danbo]

Larry: That's right - that's what it's called... :-)

[Danbo]

Al: I can't compete with your giant swelling Emmentaler... ;-)

[Danbo]

Stinky: Emmnotal... LOL! :-)

[Stinky]

Stinky: Emmnotal... LOL! :-)

Or Emmnotatall?

[Danbo]

LOL!!! 

[LoftyNotions]

You guys crack me up.

Larry

[Stinky]

No, no, it's the cheeses we crack.

[shaneb]

Nice. A cheese from me also. I thought the nutty flavour came from the propionic bacteria?? Does it also coffee from the thermo culture?

Shane

[Danbo]

I'm not sure... The nutty flavor surprised me too as it's normally a result of PS... Maybe it's just me going nuts... ;-)