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I just made an Emmental - well almost...

I didn't have Propionic bacteria so I expect the cheese to have no (or only small) holes - so it can'really be called Emmental I guess...

I used Choozit TA 60 LYO as starter combined with Choozit LH 100 LYO.

What to call this cheese? ;-)

:-) Danbo

Emmental

Emment-hole

Emment-holess

:-)

I think it would be a Gruyere-type

Thanks! :-)

I think I'll call it cheese

;-)

"What is this cheese called?"

"WelllikeEmmentalbutwithoutholes."

"Come again?"

;-)

Mutschli

Hi Al,

Thanks! :-)

:-) Danbo

Not Mutschli.
Mutschli is 'Halbhart' or a cheese cooked to a lower temp.
What you have is any number of Alpine cheeses, in the order of an Alpkäse, Gruyere, etc.

Just call it whatever you like. Where do you live? Call it after that that's usually how it works

I'll call it Danish Alpine. We have absolute nothing related to alpine in Denmark except snow though... ;-)