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so far my 2 emmenthals seem all fine. since i lack on space i did vacuum them for aging. this was about a week ago when i vacuumed them...but having checked now the vacuum packing is not so tight on both cheeses anymore. i dont think they both leak , but is this normal ? or do i simply change and vacuum with new bags again? thanks for your valued advises, mbox

The first thing that comes to mind is the production of gas, via the culture, that could eliminate your vacuum. 

Have never made an emmenthal type cheese, but the out-gassing seems logical.

Quote from: bbracken677 on December 26, 2012, 06:16:34 PM
The first thing that comes to mind is the production of gas, via the culture, that could eliminate your vacuum. 

Have never made an emmenthal type cheese, but the out-gassing seems logical.

You are correct, sir!

PS out-gassing. If you wait, you may have a little pillow with a cheese inside.

-Boofer-

QuoteYou are correct, sir!

PS out-gassing. If you wait, you may have a little pillow with a cheese inside.

-Boofer-

I had that problem on my first attempt at the Emmental, had to bag it right from the beginning. I just made the bag long enough that when the bag got a little gas I would cut the end off and resealed it.
as you can see I had many more problems happening

Quote from: H-K-J on December 26, 2012, 11:39:16 PM
as you can see I had many more problems happening

Problems?  No, no, no...these are learning opportunities!

-Boofer-

Quote from: Boofer on December 27, 2012, 05:29:46 AM]Problems?  No, no, no...these are learning opportunities!

-Boofer-

You sir, just put a smile on my face. A cheese for you my good man!

I have an Emmenthal question.
I have made a dozen or so of these. I just open one that was 7 months old.
It smell amazing tastes amazing but when I cut into it it is wet. It is as if each small hole and there are tons has a puddle of whey in them. By the time I got it cut my cutting board was soaked.
Any thoughts.

Quote from: steffb503 on December 27, 2012, 10:59:07 AM
I have an Emmenthal question.
I have made a dozen or so of these. I just open one that was 7 months old.
It smell amazing tastes amazing but when I cut into it it is wet. It is as if each small hole and there are tons has a puddle of whey in them. By the time I got it cut my cutting board was soaked.
Any thoughts.

I am sorry to hear ,and i am sure not a specialist in emmenthal cheese but what pressure did you press it with and how/where did it age?  my mind tells me this could be not hard enough pressed and if vacuum aged too soon in the vacuum? but maybe somebody else has a better idea...

mbox

bbracken667 and boofer , you confirmed my thoughts ...thanks a lot !
I must have a picture of the emmenthal somewhere ...a cheesethread without a picture of the cheese seems a bit "incomplete" :-)

Here one of the 2 - first Emmenthaler Cheese - picture taken a month ago....it was still in the swelling period then...

Quote from: steffb503 on December 27, 2012, 10:59:07 AM
I have an Emmenthal question.
I have made a dozen or so of these. I just open one that was 7 months old.
It smell amazing tastes amazing but when I cut into it it is wet. It is as if each small hole and there are tons has a puddle of whey in them. By the time I got it cut my cutting board was soaked.
Any thoughts.

Could be that the curds weren't cooked & stirred enough to expel whey.

Quote from: mightyMouse.tar.gz on December 27, 2012, 07:19:07 AM

Quote from: Boofer on December 27, 2012, 05:29:46 AM]Problems?  No, no, no...these are learning opportunities!

-Boofer-

You sir, just put a smile on my face. A cheese for you my good man!

Thanks mightyMouse. Awfully kind of you...like a little Christmas present.

-Boofer-

is it whey? it could also be fat. Emmentaler cheeses can sweat their fat out, and often do. Some good Swiss Emmentaler will become very wet when allowed to warm up to room temperature. On older cheeses, this dries out and crystallizes. 

Quote from: Boofer on December 27, 2012, 05:29:46 AM

Quote from: H-K-J on December 26, 2012, 11:39:16 PM
as you can see I had many more problems happening

Problems?  No, no, no...these are learning opportunities!

-Boofer-

HHHhMMmmmm
I learned to read what is proven and try as hard as I can to follow instructions (and then tweek-it)

Think of them as more opportunities to excel. 

Quote from: Boofer on December 26, 2012, 09:57:44 PM
If you wait, you may have a little pillow with a cheese inside.

ei ei ei, So ei schöni Chüssi...

I want that for a pillow!

I do not think it was fat, The fat usually has a bit of a greasy feel to it. This is clear just like water.
I am pretty sure the make was the same as all the others, only difference is the age . this one a few months longer.
Tastes good.