Well last weekend I used it in my first batch of Emmantal cheese. Emmantal is a unique type of swiss cheese that has large holes or “eyes” as they are known distributed throughout the cheese.
I didn’t take any pictures during the making session, but be assured the procedure is not that dissimilar from other hard cheeses I have made. The only real difference is that you add the Propioni Shermanii to the milk at the same time as the Thermophillic culture and let it ripen for the specified time. Add Rennet, cut the curd, stir for a long time, then press.
Once pressed, you have to leave it in the cheese cave for a week, turning it daily, then remove and keep it at room temperature (21°-24°C) for two to three weeks. This is to let the eyes develop and the cheese swells at the top, bottom and the sides begin to bulge. This is unlike any other cheese I have made. You also have to turn and wipe with a brine solutiondaily to help the rind form. It even smells like Swiss cheese now after a week. Here is a photo of the week old cheese. Note the swelling sides.
After the eye formation is complete it gets returned back to the cheese cave for another three months for final ripening and is turned three times a week and wiped in the brine solution at the same time. I am looking forward to the day that I crack open this cheese.