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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: Danbo on April 02, 2015, 06:44:03 PM

Title: Swiss cheese opened
Post by: Danbo on April 02, 2015, 06:44:03 PM
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
Title: Re: Swiss cheese opened
Post by: Al Lewis on April 02, 2015, 06:58:56 PM
Great cheese.  Have to look at that recipe.  Never heard of an emmental without PS.  AC4U!! :D
Title: Re: Swiss cheese opened
Post by: Danbo on April 02, 2015, 07:06:12 PM
I didn't have any PS when I made this cheese... :-)
Title: Re: Swiss cheese opened
Post by: LoftyNotions on April 02, 2015, 07:10:52 PM
Have another cheese. A blind  8) Emmental, eh? :)

Larry
Title: Re: Swiss cheese opened
Post by: Al Lewis on April 02, 2015, 07:11:59 PM
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 ;D  Yours looks delicious though.
Title: Re: Swiss cheese opened
Post by: Stinky on April 02, 2015, 07:43:34 PM
So basically this is what to expect from my Emmnotal. Okay. :D Have a cheese.
Title: Re: Swiss cheese opened
Post by: Danbo on April 02, 2015, 07:47:46 PM
Larry: That's right - that's what it's called... :-)
Title: Re: Swiss cheese opened
Post by: Danbo on April 02, 2015, 07:49:35 PM
Al: I can't compete with your giant swelling Emmentaler... ;-)
Title: Re: Swiss cheese opened
Post by: Danbo on April 02, 2015, 07:50:42 PM
Stinky: Emmnotal... LOL! :-)
Title: Re: Swiss cheese opened
Post by: Stinky on April 02, 2015, 07:51:34 PM
Quote from: Danbo on April 02, 2015, 07:50:42 PM
Stinky: Emmnotal... LOL! :-)

Or Emmnotatall?
Title: Re: Swiss cheese opened
Post by: Danbo on April 02, 2015, 08:07:49 PM
LOL!!!  ;D
Title: Re: Swiss cheese opened
Post by: LoftyNotions on April 02, 2015, 08:23:00 PM
You guys crack me up. :)

Larry
Title: Re: Swiss cheese opened
Post by: Stinky on April 02, 2015, 08:52:22 PM
No, no, it's the cheeses we crack.
Title: Re: Swiss cheese opened
Post by: shaneb on April 02, 2015, 09:30:45 PM
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
Title: Re: Swiss cheese opened
Post by: Danbo on April 03, 2015, 07:33:18 AM
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... ;-)
Title: Re: Swiss cheese opened
Post by: shaneb on April 03, 2015, 07:43:06 AM
Bloody auto correct, just realised it changed 'come' to 'coffee'. I must remember to read my posts better..... Nah, I think you're perfectly sane. I'm more worried about myself.  ::)

Shane
Title: Re: Swiss cheese opened
Post by: Danbo on April 03, 2015, 07:53:23 AM
I actually tried to look up the expression as I never heard it before... ;-) LOL!
Title: Re: Swiss cheese opened
Post by: shaneb on April 03, 2015, 07:58:16 AM
LOL  :) I'm sure google would have not found a match for that. I use the Swype keyboard on my tablet as my hands don't work so well. It is fantastic, but sometimes the word matching (or maybe my swyping) is not always the best.

Shane
Title: Re: Swiss cheese opened
Post by: Danbo on April 03, 2015, 09:49:28 AM
Luckily your hands are well enough to make wonderful cheese from time to time! :-)
Title: Re: Swiss cheese opened
Post by: shaneb on April 04, 2015, 01:06:25 AM
Thanks Danbo. I'd love to make them more often. Hopefully soon that will be the case.

Shane
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