Finished the cheese this morning and is now sitting in brine. Looks good, allot better then the last one and it looks solid and not dried out. See website for more pics etc.

Might be of interest
http://luxuryexperience.com/gastronomy/gastronomy_articles/emmental:_the_art_of_making_swiss_cheese.html

good luck , and keep us updated

Thanks!
I already found a problem. Once again while in the brine it started to break up. Took it out quick and its pressing again, leaving it for 24 hours this time, thinking I dont have enough weight, added a 10kg sack of dried chick peas to the 30lbs.

how much thick is ur wheel? i think it can not hold it self, or the weight u r putting during bring is very heavy for this thin wheel and concentrated in the middle which broke ur wheel

about 2.5”, the weight is distributed so its not on one point.

i advise , u change ur mold, find another protein container and start making thicker wheels

i looked to the pic above, the weight is in the center, how much was the weight ?

U referring to the cup? Thats just to keep it under. I have been thinking of thicker, my stilton mold would be good, Il post a pic in a bit on the pressure points.
Right now as Im repressing it theirs the 20lbs 200 oz tins and 10kg sack to try and get it to stick together again. Hmm have to look at those videos again.

I removed the weights, the curds have not restuck together, their dry, very creamy but dry, what a disappointment again. Gonna leave it out to dry and see what im going to do. Was actually thingk ing of breaking it up and make stilton from it LOL. :(

it won’t work for Stilton .......

very disappointing,  how small ur curds were , when u were cooking them ? were they as rice size? did u achieve the “proper break” the curd should be squeezed (sound) if u eat them… how long did u cook them? i am still insisting on acid issue, ur curds developed more acid before and during cooking, so they dry out, the hight temp cooking should only take out whey from curds, and make it rubbery..
how did u drain ? and after how long? draining is one of the most important factors, if u drain after to long time, the curds will loose Calcium phosphate which gives the curds the elastic rubbery texture…
i can say from the looking at ur curds , they are so far from swiss curd look….

All that info is on my website, times/pics.
I did not leave it long enough for acid to get too high, the break was nice and clean, see pics.

K finaly uped the pics from my swiss 3, will def be interesting what it turns inot, never puffed up, still have it on the kitchen counter. Might end up as a blue cheese.