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Making a Nice 4 pound Emmental

Started by Al Lewis, November 11, 2017, 05:35:09 PM

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Al Lewis

#15
November 19, 2017, 10:08:45 PM
I used the recipe/procedure I came up with for this one.  Turned out great.  https://cheeseforum.org/forum/index.php/topic,14102.0.html  The PS loves 80°F. LOL
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H-K-J

#16
November 20, 2017, 05:35:52 PM
Dang that is nice Al, I never could get them to swell like that.
AC4U
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Duntov

#17
November 22, 2017, 08:17:12 AM
Quote from: H-K-J on November 20, 2017, 05:35:52 PM
Dang that is nice Al, I never could get them to swell like that.
AC4U

Me too.  I recently made a 4lb. one and left it in the warm phase for three weeks and no swelling.  I assume my Shermani was bad.

Looks fantastic Al.  AC4U for sure.

nccheesemike

#18
November 22, 2017, 10:30:58 PM
Beautiful cheese Al!! Well done

Mike

timsumrall

#19
November 23, 2017, 12:23:45 PM
Looks like you used the Gouda mold :D Very nice cheese 8)
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