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Swiss Cheese Testimonial (Emmental recipe)

17/08/2015 By Gavin Webber 3 Comments

Getting emails from fellow curd nerds is one of the highlights of my day.  Especially when it’s a swiss cheese testimonial like this one.

Swiss cheese testimonial

Today’s email comes from Philip Kean (South Carolina, USA) who writes;

Hi Gavin,

I have been interested in making soap,beer, wine, smoking meats and sausages and the like for years.  I just came across one of your YouTube videos early this year and thought that I would give it a try.

I had made some mozzarella and I love Swiss so after watching the video on Emmental cheese I decided to order the cultures and give it a go.

I purchased what I needed, thermophilic and shermanii, animal rennet, and some other cultures from New England Cheese Co. and went to work. I have a great source for fresh raw milk and have started to make my cheese in 8 gallon 30 L batches buying 16 gal 60 L at a time.

Swiss cheese slices on round

This I make in a 10 inch diameter or 25 centimeters stainless steel mold.

After brining it is about 7 centimeters thick. Then I simply leave on the counter for about three weeks at around 76-80°F (26°C) and wait for the gas to cause it to swell and produce the holes.

Really that is all there is to it. Please tell me what you think of these pics.

Regards, Phil

Well Phil, I think your Emmental is just amazing.  The rind and eye development looks perfect.

swiss cheese testimonial - cheese slice

The eye development is what you would expect with a cheese round that size.  It certainly beats the smaller sized wheels of swiss cheese that I make.  I believe that when making this cheese size does matter.  The bigger the wheel, the better the eye development.

Well done Phil!

Swiss cheese long shot

For all those who missed it, you can find my swiss cheese (Emmental style) video tutorial below.


The recipe is also available in my cheese making eBook, Keep Calm and Make Cheese.  If anyone else has made cheese at home using my video tutorials, I am sure your fellow curd nerds would love to see some pictures and a brief description of how you made it here on the blog.  Phil can’t be the only one out there.

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Related

Filed Under: Taste Test, Video Tutorial Tagged With: Emmentaler, Swiss

← Choosing the Best Milk for Cheese Making Why Home Cheese Making? Why Not! →

About Gavin Webber

Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. Kerrie john says

    20/07/2016 at 08:34

    Hi Gavin how long can u press cheese before brining ie Swiss cheese

    Reply
  2. Karen Christian says

    18/08/2015 at 09:12

    It looks amazing. I’ve wanted to make swiss for a while, just haven’t gotten around to it yet. So many delicious cheeses to make! Thanks for sharing the pictures and inspiration.

    Reply
    • Gavin Webber says

      18/08/2015 at 09:19

      Phil makes it look easy! You should give it a try Karen. The taste is amazing!

      Reply

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