Cheese #4 - right after Halloumi, Mozzarella, and Parmesan. I made some emmental, and it's aging in the basement.This is one of those heat loving cheeses with some air bubbles thrown in. That means in addition to the thermophilic culture that I used for parmesan, I also used another bacteria to live through the process and eventually make the telltale swiss holes. Still not sure if it worked, but in six months we should have a pretty good idea.
The main issue with this cheese (and any aged cheeses) is the aging. Temperature and humidity have to be pretty spot on in order for the good microbes to grow and the bad ones to stay in the air. Still not sure if I've done that, but we'll see.
