Effects of cheese size

[olikli]

I have a general question about making Alpine style cheese at home. Original Emmental, Beaufort or Comté cheeses are huge and impossible to replicate at home. So how do the smaller homemade versions actually compare to the originals in terms of flavour and texture? Can they cope with the real thing or are they just approximations?

[Stinky]

They're not completely comparable, especially because you don't have the copper vats and awesome timberframe aging rooms, but you can make some darn good cheese on a small scale. I've made some 2 pound Emmentals that were absolutely delectable.

[olikli]

I can also imagine the the smaller size has an effect on maturation. It's no problem to age a "real" Beaufort for 2 years, but I doubt this is possible with a three-pounder.

[Stinky]

Technically, it ages faster smaller, but it's going to have a higher rate of moisture loss, you have to balance everything perfectly in proportion, and you don't have the native microflora of where it's made.