yeah, i was teasing you, wait as along as u feel it is ok…
actually i have cheddar now i made on 1/1/2008
you now Rich, no matter what i did, following: pH, time, temp, calcium contents, press under whey, .... , on very perfect schedules, many wheels of mine like urs is in my cave now, same looking of urs, but i have a feeling that i will not find any holes in it…
i am not able to cut any of them for not to be shocked
i start to believe that making emmental, yellow , rubbery , kind of soft , big eyes; we need to wash the curds in final stages, all the cheeses we are doing is swiss type of hard Gruyere not emmental (soft)
for this reason i am waiting ur news