So, here's my first Emmentaler (cheese #3!), started on Jan 2. It's been air drying for about a week and a half, and has gotten mighty puffy! I put it in my cave last night, fearing that it would burst like a cheese grenade. But my recipe (Ricki) says to air dry for 2-3 weeks. Am I jumping the gun?
Also, Ricki calls for aging at 45 degrees F. My cellar is set to 55 degrees F, and my cheddar apparently likes it that way. What to do when you have one cellar and cheeses that want different aging temps?
How small is that cheese? It's sitting on a regular bamboo sushi mat, right? I don't mean to be critical, but when it has aged, it seems like it would be all rind.
-Boofer-
I also made that same Emmentaler. I havent opened it yet, but I did a swiss a few weeks earlier and it turned out great!! With the current weather in Wisconsin, Im aging mine in a food safe plastic bin in the garage where it stays just above 40 degrees. Not sure what I will do come summer :)
Quote from: Boofer on February 04, 2011, 06:32:04 AM
How small is that cheese? It's sitting on a regular bamboo sushi mat, right? I don't mean to be critical, but when it has aged, it seems like it would be all rind.
-Boofer-
Criticism is quite welcome! Actually, these days the emm is residing in my cave/minifridge, just sitting on the wire shelf. Temp is about 55*F, humidity is in the low 80s to mid 90s (this fridge circulates air when it's on, so the humidity varies). What would you recommend to avoid the 'all rind' thing? I see a lot of shrink-wrapping going on in this forum, but am not keen on plastic, if I can avoid it.
ed: oh, forgot to mention, it's a standard 2 pounder.
I really didnt have that problem with mine. . . .
Quote from: Ohaus82 on February 04, 2011, 03:54:14 PM
I really didnt have that problem with mine. . . .
How did you age yours?
Quote from: cnorth3 on February 04, 2011, 03:31:43 PM
Quote from: Boofer on February 04, 2011, 06:32:04 AM
How small is that cheese? It's sitting on a regular bamboo sushi mat, right? I don't mean to be critical, but when it has aged, it seems like it would be all rind.
-Boofer-
Criticism is quite welcome! Actually, these days the emm is residing in my cave/minifridge, just sitting on the wire shelf. Temp is about 55*F, humidity is in the low 80s to mid 90s (this fridge circulates air when it's on, so the humidity varies). What would you recommend to avoid the 'all rind' thing? I see a lot of shrink-wrapping going on in this forum, but am not keen on plastic, if I can avoid it.
ed: oh, forgot to mention, it's a standard 2 pounder.
No, really, I meant no criticism. I just wondered about the size of it. You answered that.
I think you'll find recommendations in the forum about doing larger makes for the alpines because they lose a lot to the rind during affinage. If you start out with a small cheese, you stand a better-than-even chance of having just under a 2-pound rind. ;) The paste is drier because of the higher cooking temperature.
I typically do 4 gallon makes because that's the equipment capability I have presently. As such, I find that my cheeses are just a little too small to effectively create decent alpines. I lose a lot of volume because of the higher cooking temps. I might have a >3" wheel of Tomme or Gouda, but the same amount of milk will give me an alpine wheel half that tall. Then where do the eyes go?
If I had the equipment I'd try to make 24 gallon wheels like Wayne and FarmerJD. Those are definitely worthy of the size needed to develop eyes.
Since you followed Ricki Carroll's recipe, how much Propionic shermanii did you use? Your cheese looks nice and puffy.
-Boofer-
QuoteSince you followed Ricki Carroll's recipe, how much Propionic shermanii did you use? Your cheese looks nice and puffy.
Boofer, I used 1 tsp, as per Ricki's recipe. It puffed up so well that I was worried it might explode! I understand that a 2 pounder isn't the ideal size for a Swiss-style cheese, but that's my current max capacity, equipment-wise. Do you have any suggestions for minimizing rind formation during aging (e.g., shrink-wrapping, oiling)?
Yeah, I followed her recipe when I first got her book and was just starting out. I discovered later that 1 tsp in 4 gallons (my max limit right now) was way too much. It was a pretty expensive wheel of cheese. Not all that good either. I now use maybe 1/8th or 1/16th tsp for 4 gallons milk.
I haven't really attempted Swiss again since that time, but I think if you search the forum you will find Sailor's recommendations. I have concentrated on the Goutaler style and recently aged two makes at room temp up to 6 and 7 weeks with EVOO to keep the rind supple while the eyes developed. After that I did vacuum seal them. The rind was pretty locked in at that point. My 4 gallon make produced what I considered a rather thin wheel. There seemed to be a little eye production but I won't know for sure until around Labor Day or Halloween. If I'm not mistaken, I'll have about 1/4 inch of rind. On a 2 inch thick wheel that doesn't leave much for the actual paste (1 1/2 inches). I would guess your wheel is on 4 inch mold, right?
Until you can increase your capacity, you might consider other cheese styles that can effectively be made with your capacity that don't develop excessive rind.
-Boofer-
@ Cnorth...Im not an expert at Emmentalers but ive made a few. And just as Boof said. You can loose alot to the rind. After my first one turned out to be 50% rind i started to vac. seal at 30 days....VELLA !!!! ..120 day Emm's with a scant 1/8" rind.(that was soft and edible). And great taste.. :D ...Just be careful not to over do the vaccum or you will "crush" the cheese.. Take all the air outta the bag and thats it.
Hugh
Cnorth, that puffy cheese was looking mighty yummy. I haven't yet ventured into Alpine styles myself but am following the progress of others with interest. Any updates on this 2-pounder?
Cheesy update: this little two-pounder is sitting in my mini-fridge "cave" at 55°F and about 80%RH (keeping my blue and cheddar company :D) . I think I'll take CheeseWizz's advice and shrink-wrap it for the remainder of its aging, to keep the rind from getting to rindy. I'm planning to let it sleep for at least 6 months until I cut it. Waiting's the hardest part, but as a wine maker, I've learned that patience is usually rewarded!