How do you tell when the holes are formed?

[rosawoodsii]

I'm making my first Swiss-type cheese (I say Swiss type, because I'm using goat milk rather than cow milk).  For the first week, per the recipe, I kept it cool and wiped it with brine and turned it daily.  Now I've got it out in the kitchen, still wiping and turning daily, but it doesn't appear to be swelling very much, which I expected during hole formation.  The kitchen is usually around 70-75 degrees, but drops to high 60's at night, and I've had it out for about 10 days.

[zenith1]

Hi Rosa- you added PS correct? Also, what is the size of the wheel that you made? You are not going to get very large holes if you have made a small wheel, just not enough mass to contain the gasses that form the holes.

[rosawoodsii]

I assume PS is propionic acid?  Yes, I used that.  The wheel is only 4 inches, since the recipe was for only one gallon of milk.  What is the usual size to make at home?  Or perhaps I should ask what is the minimum size to get good hole development?

So, should I leave this 4 inch wheel out longer, or put it in a cool place now?

[zenith1]

Rosa- I'm sorry I rushed my first response and got lazy. By PS I meant Proprionic bacterium Shermanii which is the bacteria that will cause the eye formation by producing gas. I am not 100% sure, maybe someone else can chime in, but I think the minimum size wheel to get pretty good eye formation would be from a 8-10 gallon batch. My understanding is that there is just not enough curd mass otherwise to contain the gas formation and produce the typical eyes. Anyone....?

[rosawoodsii]

Oh my goodness!  That's beyond my ability!  Fourgallons is about my max!

[fied]

With a 4 gallon make you might get holes in a Gruyere type. An Emmenthal type needs at least double that.

My limit is 4 galls. With that, I've sometimes had holes and sometimes not and, in my locality. a lot seems to depend on the season; they've formed holes more in winter than summer.

[Tomer1]

PS is more then just a gas producer, it also produces flavour and aroma which is typical to holey cheeses.

[rosawoodsii]

What is the difference between Emmental and Gruyère?

[Tomer1]

First the place of origine, they are both swiss but from two different places hense the milk is different...
Emmental has eyes,very large eyes while gruyere doesnt.