I moved it back to its originally place and despite its shape, it seems to be doing ok? It may taste bad but it seems to be swelling again so the shermanii seems to be kicking in again. Ill leave this for a week and then place back in my cheese cave at 9c. Each day I'll wash with a light brine to keep away and mould and keep my fingers crossed.
Tuesday, 30 November 2010
Emmental disaster
During maturing this cheese the recipe directed me to leave the cheese out at room temperature for 2 weeks at around 20c-24c. All was going well until I decided to move the cheese to a warmer room as it cooled dramatically in its currant room. While I was out the room temperature raised to 32 which caused the cheese to literally melt to a flat pancake.
I moved it back to its originally place and despite its shape, it seems to be doing ok? It may taste bad but it seems to be swelling again so the shermanii seems to be kicking in again. Ill leave this for a week and then place back in my cheese cave at 9c. Each day I'll wash with a light brine to keep away and mould and keep my fingers crossed.
I moved it back to its originally place and despite its shape, it seems to be doing ok? It may taste bad but it seems to be swelling again so the shermanii seems to be kicking in again. Ill leave this for a week and then place back in my cheese cave at 9c. Each day I'll wash with a light brine to keep away and mould and keep my fingers crossed.
