This is an emmenthaler & maasdammer. I've had it at low temps for 12 days & moved over to higher temps. At the moment it's at 19'C. The cheeses both seemed to be swellong on the top & bottom a little bit, but now it looks like it's "getting soft/melting" and thus becoming flatter & wider.
This is my 1st attempt to make these cheeses. Is it normal or not? May the problem be with the propioni cacteria? I added more than the recipe called for. I know I shouldn't have waxed the maasdammer, but I did.
Any suggestions?
I had the same thing happen with a Leerdammer and a Jarlsberg. They were saggin so much I put them in hoops to hold their shape as they aged. I thought maybe I had made them too wet.
Dave in CT
It isn't suppose to do that is it?
There was nothing in the books about it. The Jarlsberg was moister than it should have been when I finished aging it, but the Leerdammer seems quite hard now, like a proper alpine. Maybe it was the propionic phase causing it. I got good eye formation. They both seemed to hold their shape after a few weeks.
Dave in CT
This is what the cheese looks like inside. The Goua/maasdammer had a mild taste, but the jarlsberg has a bit more richer taste.