Ok I finished it at a higher PH (5.95) and it looks like a great success. very rubbery.
heres both flip sides. this is actually wider, had to loosen the ring (9.5”) because i used 2 cloths and the follower has sticking.

Still needs more efforts to finish @ 6.4 - 6.3, no eyes will be develop

This will be Manchego i guess

Will see. The more i get to the proper PH levels the more i understand what happens to the cheese, its like my eyes being opened, such a dif when understanding as to how the cheese should feel. Highly recommend people getting a PH meter, does not have to be expensive. O, and those that do have one, I highly recommend getting an extra battery, I had a shock when the meter was going dim, luckily I had another battery.

Nice new Icon Nabil

thanks

I got a reply from danlac about the PH levels, his response was;
“pH 5.2 - 5.3 is very important. If the pH is lower you get what we call a “dead cheese” and above you can have problem (blowing).
He sent me a recipe for Baby Swiss and its PH is lower then the Swiss mountain one I made (PH5.45 instead of 5.6).

Neil….
Isn’t that the final Ph, right before brining, after a 12 hour press?
Most of the recipes I’ve used agree with the information Nabil has been posting, at the time of hooping.

Dave

The PH 5.45 and 5.6 is before brining. I am puzzled at the discrepancies as to what u guys are saying is suposed to be the proper PH, Danlac supplies the industry not home maker, I would thing if their was a problem with his settings that the industry would cry out.
Until i make a 100% successful swiss with big eyes i will be open to listening to dif ways.

Before brining PH 5.45 and 5.6 is correct as u said Neil

Cooking then dipping (6.5- 6.4)  then pressing (after pressing before brining 5.4 - 5.6 is perfect) then brining

We are taking about pH when dipping,

neil send me the baby swiss u got plz

PM me your e-mail

Neil - 20 March 2009 08:11 PM

PM me your e-mail [/quote

done

and i hope it will be different than this

http://www.rickandlynne.com/rick/go/forums/viewthread/749/

Cracked my cheese a couple days go and found a very pleasant surprise. I strong sweet Gruyère taste.

Good to hear that you had a pleasant tasting cheese.  But it would appear that the trophy for the perfect Swiss is still evading us all.

Yup, no holes, but great taste.

Did you know the holes doesn’t taste at all?    

Alex - 16 July 2009 04:30 AM

Did you know the holes doesn’t taste at all?    

it depends