There was a 3cm split on the top and It was a little infected with Penicillin Roquefort, however the Propioni Shermanii culture did its work. Well some of the work in most part of the cheese. I believe that even though I gave the wheel a wash of brine a couple of times a week as per the recipe, after I let the eyes form, the rind is far too thick. I think that because the cheese was not waxed, as stated in the recipe, it just hardened too much. I am going to make another wheel on Friday, but this time I will wax it after the three weeks of eye development. It would make for a more moist cheese and probably avoid the blue vein infection.
The quarter I served up was very holey indeed. Easy to cut and great flavour with a plain cracker. I really liked the extra flavour in the blue vein part!
I highly recommend this cheese to anyone thinking of making it, but do think about waxing it after the eye formation. When made commercially this cheese is made in 60-80 kg wheels, which aids the uniformaty of the eye formation. Apparently, from what I have read, the bigger the emmental, the larger and more frequent the eyes.
All in all, not a bad effort for a beginner on this type of cheese, so rock on next Friday! I am a firm believer of learning by mistakes. The next one will be even better!