Emmental is a hard cheese that is usually produced in huge wheels, weighing hundreds of pounds and has Swiss cheese like ‘eyes’ in it. This Emmental recipe comes from Tim Smith’s Making Artisan Cheese book and is a recipe best doubled to get bigger eyes in the final cheese.

  • 8 litres/2 gallons of whole cows milk
  • 1/4 teaspoon of direct set thermophilic culture
  • 1 teaspoon of propionic shermanii powder dissolved in 1/4 cup warm milk
  • 1/2 teaspoon of liquid Rennet diluted in 1/4 cup of boiled and cooled water
  • non iodized cheese salt for brine
  1. Warm milk to 33ºCelsius/90º Fahrenheit
  2. Add cultures and stir thoroughly
  3. Cover and leave to ripen for 10 minutes at 33ºCelsius/90º Fahrenheit
  4. Add the diluted Rennet and stir for 1 minute
  5. Leave to set for 45 minutes or until you have a clean break
  6. Carefully cut the curd into 1/4″ (6mm) cubes
  7. Keeping the curd at 33ºCelsius/90º Fahrenheit, stir the curd for 40 minutes using a whisk to cut the curds into a uniform shape.
  8. Slowly raise the temperature to 49º Celsius/120º Fahrenheit over approximately 35 minutes. Stir the curd frequently to prevent it from matting.
  9. Once your curd temperature reaches 49º Celsius/120º Fahrenheit, maintain this for 35 more minutes while stirring with the whisk to cut your cut to a very small size.
  10. After 35 minutes stop stirring and let the curds rest for 5 minutes.
  11. Pour off the whey.
  12. Pour the curds into a 900gram (2 pound) mold lined with cheese cloth.
  13. Press at 10 pounds for 15 minutes.
  14. Remove from the mold, unwrap, flip and redress the cheese.
  15. Press at 15 pounds for 2 hours.
  16. Remove from the mold, unwrap, flip and redress the cheese.
  17. Press at 15 pounds for 12 hours.
  18. Remove from the mold and unwrap the cheese.
  19. Soak in the brine solution for a total of 12 hours, flipping the cheese every 2-3 hours.
  20. Remove from the bring and pat dry.
  21. Store in the fridge at 13º Celsius/55º Fahrenheit for 1 week, turning and wiping down the cheese daily with brine solution.
  22. REmove fro the refridgerator and put the cheese in a warm room for 2-3 weeks, again turning and wiping he cheese down daily with brine solution.
  23. Once the cheese begins to swell and rounds at the sides return your cheese to the refridgerator at 7º Celsius/45º Fahrenheit and 80-85% humidity for 3 months.
  24. Turn and wipe the cheese down 3 times a week.