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Thanks buddy!  Using a different procedure this time so we'll see.

Looking good Al, glad I could be of help to you.

Thanks Alp.  After reading your posts and notes it occurred to me that I have actually been leaving steps out.  They are in there now, along with the right ingredients. 

Okay, this one is in the cave being washed every day for the next two weeks.  Using a brine/white wine wash.  One part white wine to 2 parts 18% brine.

Looks great Al. Not sure if I've already given you a cheese for this one or not, but have another anyway.  What are you applying the wash with?

Thanks.

Shane

I use spray bottles Shane.  I mist the entire cheese and then go over it with a paper towel.  Works great but uses a lot of paper towels. LOL  The surface is quite rigid already so it's quite easy to wipe.

Sounds good. I might try that next time.

Shane

I started when I did the rind washed Epoisses and had to wash then with cognac.  I use a brush when I'm trying to achieve a schmier but if I'm just doing mold prevention I like to mist them.

Looking good Al

I don't really have anything to say, just saw my number of posts was a very unfortunate number. We can't be having that!

Yeah, I better change your number of cheeses too!  AC4U for all of your help!!

Looking good, Al. AC4U. Did you feel like a plate spinner at the circus stirring 2 pots at once?

One of these is on my list for the near future.

Larry

Thanks Larry! Hopefully this recipe will be the one that turns out the emmentaler with holes! LOL  It will be some time before we find that out though.

Al-----curious as to the ratio of whole milk to 2% milk----how did you arrive at that mix and why? I have seen different recipes, using different percentages ----but never a why.
Qdog

The Swiss remove 50% of the fat content from their milk.  2% milk in the U.S. is 35% fat content so I figured the 6 of the 2% and 2 gallons of the whole milk would get me pretty close to the 50% the Swiss use.  I've seen recipes that call for the opposite of what I did, that is 6 gallons of whole milk and 2 gallons of 2% but that is too much fat for emmental.

Alp uses whole milk in his recipe...