Making Emmentaler Style (Swiss Cheese) At Home

This Swiss type cheese is known for its delicious nutty flavour and holes.
So what makes the holes? The holes or eyes develop with the addition of a bacteria called Propionic shermanii which feeds on lactose in the milk and creates CO₂, which creates the eyes. The larger the cheese, the bigger the eyes. If you have larger equipment and a big press, I recommend that you double this recipe for a better result.
When made commercially this cheese is made in 60-80 kg (132 -- 176 lbs.) wheels, which aids the uniformity of the eye formation. This recipe will make a 900 gm (2lbs) wheel with much smaller eyes.
Starter culture used Sacco MOT92; www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; www.littlegreenworkshops.com....
Propionic Shermanii;
www.littlegreenworkshops.com....
I recommend our Italian Cheese kit for this cheese; www.littlegreenworkshops.com....
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
For written recipes and the Little Green Cheese Podcast, visit www.littlegreencheese.com
Facebook;
/ thecheesemantv or
/ littlegreenworkshops
Thumbnail image by Philip Kean.

[@keenanmasterson4757]

Thanks for making all these videos. It's almost ten years since you made this and they are still teaching people. I love watching your cheese instruction videos, they have helped me get better at making cheese over the last year. Such a fun hobby.

[@GavinWebber]

Thank you!

[@ryanminks7624]

Man this is so old he didn’t open with “good day curd nerds.” This is so much fun to watch thank you Gavin

[@chrisfreedman1707]

Aaaaaand now I know why I continue to pay $9 a block for this stuff. Lotsa work!

[@Watterpolo]

It is but it looks like it is a lot more then it actualy is. Macines makes the life mutch easyer. Greetings kevin a swiss cheesmaket

[@rimmersbryggeri]

I strongly doubt there would be any saving to make if it's $9, at least where I live 10L of milk costs 50% more than that and if you factor in chemicals and cultures and time the margins get very slim indeed. But that's not the point same as the point of brewing your own beer isnt saving money.

[@Michael-zj3cn]

@@Watterpolo says a tool that can't spell, even if the word were shit, which is your skillset as well.

[@_.Leo_.]

Scary Lary talk about rage

[@lukejosselyn7706]

@@Michael-zj3cn sheesh mate take a look at his name, ever think that English might not be his first language. This is a cheese making tutorial, chill the bloody hell out 🤷🏻‍♂️

[@johnclements6932]

Its so nice to watch a super video without a computerised voice over. One of the best natural ingredients on You Tube. Thanks Gavin, I am certainly going to try my hand a making some of your cheeses.

[@Al3xTrucho20]

I just binged watched your videos what the hell a I doing with my life. I have no interest in making cheese yet I cant look away.

[@alliedossantos2282]

Saaaaaame

[@neurocosm]

we are insane.

[@allways28]

'stir for 40 mins' ; . ill never do this, yet here i am :/

[@MagBuckley]

You're not alone. You. are. not. alone.

[@aortizc82]

I have watched like 8 in a row. Make it staph ;(

[@ehatley]

I know these are older videos, I just happened across them, though. I find them very informative. I now have a deep desire to start making my own cheeses, since they are becoming more and more expensive.

[@georgethomas9436]

Hello and greetings. I have been watching many of your video's on making cheese. I ordered and received some cultures, moulds, thermometer and such for making cheese. I followed your recipe. Everything went well but I didn't have a cheese press. I used heavy bricks on mine but I do now know I will have to build a cheese press. I took the whey and made some really nice ricotta cheese with a mixture of chives. Really good. I just wanted to drop you a line to thank you. By and by, I got hold of fresh goats milk.

[@GavinWebber]

+George Thomas No problems! Happy that everything went well and you made your own cheese. You are now officially a curd nerd ;-)

[@klondikeone3413]

Thank you Gavin. I'm going to try it tomorrow, I'll let you know of it turns out

[@ghostzart]

+George Thomas I don't want to spam the comments section with URLs but check Google. There are numerous free plans online for building a simple lever-based weighted one out of inexpensive construction-grade lumber. Plus you get to learn more about mechanical advantage than you ever wanted to know.

[@thetermisfangirl]

Your videos are very relaxing to watch. Thanks for keeping us entertained and educated!

[@ssamerica3062]

this is just like watching a combination of Bob Ross and those voice over tasty videos, I'm hypnotized

[@neurocosm]

Dang. Swiss cheese is definitely a labor of love.

[@crosisofborg5524]

But it is the best cheese

[@dmac7406]

Not hard at all now days machines do it and it's no harder for them than when they make Velveeta.

[@frossm]

Thanks for posting Gavin. Your videos really help to break the process down into very manageable steps. I also am enjoying your book and plan to start making some cheese shortly. Much appreciated.

[@gaurimahajan8410]

Thanks for demonstrating these wonderful processes. They help a lot in remembering during exam and I wish to actually make these someday!

[@GavinWebber]

Cheers Michael. Glad you liked it.

[@BrianT8s]

Just pulled a block of this out of the cave - delicious! Thanks for the recipe Gavin.

[@patriciamoss6459]

I never realized how easy and fun cheesemaking could be!

[@hopeneedling1865]

Omg I love putting your videos on while I'm doing my school work!!!

[@danielpatrickswain4338]

I have been interested in making cheese a while and your videos have propelled me into defnitely gonna do it stages, cheers gavin. officially a curd nerd

[@mitchbrink3617]

My wife and I just started looking into making cheese. We really enjoy your videos. Thanks for making them.

[@GavinWebber]

You're most welcome Mitch.

[@Samanthacoleman10156]

Mitch Brink haha me and my wife also have been interested in cheese making

[@monayehia5888]

Gavin Webber can I use fresh milk from the farmer

[@messerist]

I admire your videos. thank you gor sharing!

[@MrBakerBoi]

I've watch about 10 of these videos and they're so interesting.

[@CynAiyanyi]

Idk how I got here but I just binged watched your videos!!!! So soothing lol

[@GavinWebber]

+Cyn Aiyanyi thanks!

[@Zeemike1]

You make really clear videos...thanks.

[@GavinWebber]

Hi Robert. The press has a 50lb spring, so you can roughly guess how much pressure is applied as you close the spring.

[@bigdaddybau5]

Your cheese game is strong bromigo!

[@user-ik2dr6vg5p]

أنت فعلا فنان بأتم معنى الكلمة ياسيدي عملك رائع وفيه الكثير من الإحترافية

[@V1TRuSs]

Jesus Christ.. The patience you have is outstanding!

[@brandond2406]

Thanks so much for posting. Fantastic tutorial.

[@GavinWebber]

+Brandon D You're welcome.

[@knowlesbagwell]

Made this cheese today using your recipe, Gavin. Had a heck of a time getting curd to set. Took 90 mins to get a clean break. Think I'm going to go look for some better milk. But I did get a beautiful wheel of cheese. 2 lbs 1 oz. I'll let you know how it turns our in a few months!

[@knowlesbagwell]

Oh, I did make one tweek to the recipe. I added 1/16 tsp of an Helveticus culture (LH100) in addition to the Thermophilic culture. I've read that this culture is characteristic of the Alpine cheeses.

[@GavinWebber]

Well done Tom. It should still turn out okay if the pressing was successful.

[@knowlesbagwell]

OK, so it's been a bit over three months since I made this cheese and I decided to cut into it and see how it has turned out so far. I'm a bit disappointed about the results in two respects. First, there are no holes! I did add the propionic shermanii, it just didn't make any holes for some reason. The other thing I'm disappointed about is that the cheese is really way too dry for what I think of as Swiss cheese. I did some research and think the problem is that I didn't use enough rennet. That might also account for it taking so long to set a curd. I'm going to try this one again as I really do like a good Swiss cheese and want to be able to do it right.

[@ireyonmoya]

Most important is a really really high quality milk. Fresh organic raw milk from cows that only eat grass and hay (best Alpine herbs meadow), no concentrated feedingstuffs. And best of all a wet cool natural storage, where the dwarves can drill the holes peaceful and undisturbed.:) I enjoy those videos, thanks!

[@wendeecanham5714]

@@knowlesbagwell how did your future batch turn out?

[@avsiii7661]

I love the different tools you use to make the cheese....

[@GavinWebber]

***** and the great thing is that most well stocked kitchens have the equipment to make cheese at home.

[@ehatley]

thank you for these videos.

[@Phoenixfirex]

What do you get if you electrocute a cheese? *C U L T U R E S H O C K !* Terrible joke, I know... But, i just couldn't resist...

[@protecriontundrastrategist73]

phoenixfirex It's awful, but I still laughed.

[@themightiestofbooshes9443]

A shock that results in death is electrocution. Key phrase -cution like execution, except electro.

[@Michael-zj3cn]

@@themightiestofbooshes9443 swoosh and the joke goes so far over your head you couldn't even tell.

[@demonslet]

The cheese that got shocked proberly could not resist either ;)

[@lancer525]

@Gavin Webber I've been looking for a channel like this for most of my adult life! I absolutely love cheese. In all of it's wonderful, gooey, sharp, creamy, piquant, and moldy forms. Thank you for creating this! The only concern I have is that the "kits" you offer on your great website, are about twice the size that would be usable. Any way you could see your way clear to offering smaller sizes? It would be much appreciated from your friends on the other end of the world. Again, many thanks for your great efforts!

[@juanwenlu401]

Wow, this is pretty cool!

[@EricValor]

Emmentaler my favorite (with Jarlsberg a close second). The best I ever had was from a street cart in the town square of Bern (went fabulous with the roasted chestnuts we also purchased). Cheers!

[@lancebaker1374]

Yes, cheese made by street cart venders is world famous.

[@gracieshepardtothemax1743]

I now have appreciation for what goes into my favorite cheeses! And understand why its price is what it is! Cheers! Now back to binging!

[@someotherpatriot4536]

Very well done video, Thanks.

[@GavinWebber]

Cheers Dale. Thanks for the correction

[@gillianesquilant4091]

I love watching you make your cheeses Gavin and I have decided I am going to start making them myself. I am curious given you live in Australia (warmer temperatures) where you keep your cheeses while they age? I live in subtropical conditions in New Zealand so would appreciate knowing about storage and ideal ageing conditions e.g room or refrigerator temperatures, please. Love your videos :))))

[@kourkenbedirian1819]

Thank you Gavin for your excellent cheese making presentation . Can you make vagan cheese from a nondairy product such as say almond milk?

[@stevenunua2118]

Very cool. I had no idea...

[@sebacastillos]

Great videos Gavin. Can ask you something? Some cheeses must ripen at 11 degrees. How do you do to achieve that temperature in the refrigerator, which is usually 4 degrees? Can you put the cheese inside an insulating container?

[@joaquinllanillo]

It's amazing !!!.... where can I get a book with all of those instructions, I see at the video, you have a book, and I was thinking that may be I can buy it.... excuse my bad english .... Blessings for you !!!

[@GavinWebber]

Hi Erica, it would have to be a very slow dough hook. The curds cannot be thrashed, or they will turn into cottage cheese.

[@saimkousar9093]

It's amazing wow

[@karimmoumen8750]

Hello Gavin ! Thanks for your wonderful videos ! I have a question though. I followed your recipe for Emmental, but it seems to me that even after 2 weeks of ripening at room temperature, the cheese didn't develop holes since its volume didn't change. According to you What could have caused this situation ? Do you think also I can leave at room temperature some more time ? Thank you very much !

[@MarcusViggo]

You're the best , Thank you! I hope , One Day you can export your Itens to my country, Brazil!

[@GavinWebber]

Thanks Marcus!

[@randywatson8347]

Relaxing music :-)

[@daviddjustiss2966]

Really nice Gavin, thanks. Love this type of cheese. Where can you get the various additives, to produce the cheese, Gavin? Thanks again. :)

[@GavinWebber]

Hi David, what country do you live in? I may be able to help

[@echovalleyfarm18]

Thanks for this Gavin. Question for you: I am usually waiting for a harder curd before I cut than what you demonstrate here. But you recommend this texture generally? Love to hear your thoughts about this.

[@goranpopovski590]

Thank you for the great videos you share with us. I was wondering if you have any info on what have been traditionally used in the past instead of todays commercial Propionic shermanii?

[@marinewauquier8630]

The holes were there because of little bits of hay that would stay in the milk and ferment and produce gas (the gas stayed in the cheese and formed the holes). The Swiss Confederation's center of excellence for agricultural research only found that out in 2015!

[@mariebowling4259]

Thank you.

[@SteveWrightNZ]

Thanks Gavin. I was thinking of making a Gouda, but I think the Emmentaler will be more rewarding. Keen to see a whisk curd-slice demo. We sit our cheesemaking stainless pot/vat in the electric frying pan full of water, and put a thermostat inline - process temperature now is now controllable and is rock solid.

[@highinfidelity_]

how did it turn our

[@SteveWrightNZ]

@@highinfidelity_ good, recommended

[@Watterpolo]

For the heating after cuting the curd use a target temperature of 52 degreese celsius.

[@KowboyUSA]

Man, you know how to make all the cheeses.

[@DragOzze]

Im going to make it myself, do you wax it tho, or use some kind of paste to prevent mold growth I have seen such pastes avaiable instead of waxing

[@Javaman92]

I wish he would explain when the heat was on and when it wasn't.

[@GavinWebber]

I heat the milk to the target temp, then turn off during ripening and renneting, then readjust after that when necessary!

[@Javaman92]

THANK YOU!!!! :-) My supplies to start my cheese making journey will arrive tomorrow. Your channel is the best when it comes to cheese. The thing with the heat was the only thing I couldn't quite figure out.

[@nickdawn3985]

It can't be explained when exactly because every ones stove top will be different so just pay attention to the "target temperature" that's the important bit he mentions.

[@croja07]

Javaman92 How'd it go

[@danlewis3185]

@@Javaman92 Cheese any good ?

[@balioutdoorandbushcraft]

Dear Gavin. Thanks for all your imformative videos. I am swiss, from the Emmental and i wonder where do i get the cultures i need to make hard cheese like Emmentaler. I live in Bali, Indonesia and there is no way i can find this here. Can you help me out on this one ? I really appreciate it mate. Kind regards. Marcel

[@ishanaggarwal4818]

you have a lot of patience, waiting that long for cheese:)

[@patrickdolan.]

Did you make your little wooden skewer mat you had the cheese on ? It looks exactly like mine which I made one day out of wooden skewers I trimmed and string because I wanted to make sushi and couldn't find a sushi roller anywhere so I got creative 😊

[@scholtzthomas]

Hey Gavin, what sort of milk is best to use. would you recommend using fresh milk from the farm?

[@mohammedalnomas855]

You are the best 💪🏼💪🏼💪🏼💪🏼

[@carolinekollmesch4834]

Hi Gavin, thank you for all your amazing tutorials!!! I love them :) - Question: I've made an Emmentaler and it's still in the cool ripening phase (13°C), now it's setting on some mold, orange, grayish and white. I wash it now every day with my brine but the gray spots are now impossible to get rid of with this method. What can I do? Can I rub it with some oil? Thank you :)

[@GavinWebber]

Yes you can!

[@1stTimeVenture]

what would happen if you mixed the recipes of Blu cheese with Swiss..would you get a blu Swiss cheese...cause that would be delicious.

[@mananprajapati4223]

The TOM and JERRY Cheese 🤩🤩 as I name it.

[@Isaiah-sd2ei]

Yup

[@TheMelanda]

Awwww... as a Swiss I was waiting to hear what background music you would find for one of my homeland's most iconic cheeses, but I see this video happened in 2013 so this was before you were using music to match the cheese "ethnicity". I hope you will do more Swiss cheeses in future and use a bit of light yodeling in the background! :)

[@GavinWebber]

I have an Appenzeller in the making, so I will make sure there is a yodel or two!

[@yablkoH]

Hi, question - when is the salt coming? Great video! Planning to try it on saturday.

[@yablkoH]

Ania B. Hey... I just realized how stupid my question was :D I am so ashamed, i would delete it, but i am going to leave it for the whole world to laugh.

[@nourhane824]

From the salty water that he putted on it

[@angelaregan5258]

Hello Gavin just wanted to tell you that ideal world sell an automatic pot stirrer - save all that stirring - awesomeness and thanks for all the videos - I have two colby cheeses waxed

[@GavinWebber]

+angela regan Well done. I've seen a few models of homemade stirrers, but all are fairly clunky.

[@fredmarshall2575]

thankyou sir

[@crosisofborg5524]

How about a lesson on Limburger cheese. I can’t buy it anywhere anymore. Love to make some.

[@Gods_creation.His_harvest]

What size curd cutter do you recommend?

[@edwardhardesty8702]

how do you wax the cheese and what is the reason for it

[@____._____.]

"now mix for 40 min" nope nope nope im done off to whole foods

[@DaylightDisinfectant]

How about the four month part? Ygbfkm!

[@joeschmoe373]

+Mr. Meeseeks a labor of love!

[@nicoletteonideas]

Mr. Meeseeks 😂😂😂😂😂

[@Okiimiru]

Is there a less labor intensive alternative to stirring for 40 minutes? Dough hook?

[@madeyoulook4388]

Why heat to 90F? I've read that mesophilic best propagates around that temp. while thermophilic is fine up to 130F. I saw you heat mesophilic cultures to 105F in your video on cheddar cheese. I'm just beginning to look into cheesemaking and I'm curious about why you chose your temps. Excellent videos!

[@klondikeone3413]

Hi again, I have my cultures for this recipe but I was wondering if I can use my goats milk. Love your videos.

[@GavinWebber]

+Debbie Mcmahon Thanks Debbie. Normally the swiss use rich full cream cows milk, but I couldn't see why you couldn't give goats milk a try. Just adjust the temperatures throughout the recipe by 2C lower to compensate for the different type of milk.

[@billyproctor9714]

Thank you for the great videos you've made on cheese making. I beg to differ with you on the statement that you made about cleaning out the pot with " Clean Hands". I was under the impression that cheese making was like making bread in that the whole main purpose was to get your hands cleaned and the food was a bonus?? Cheer, keep the faith, Billy in Canada

[@nadinerance9167]

Billy Proctor HAHAHA

[@2adamast]

I see it as a different world, with bread the flour could be contaminated with salmonella the result is packed in a crust and sterile.

[@TeenyTinyMoose]

So, I love manchego cheese. What would you say the difficulty in making that cheese would be? Love the vids!

[@GavinWebber]

+Mathew Boston it is about the same technically. There is a Manchego vid in the playlist.

[@DaleCalderCampobello]

Love watching you make cheese. BTW it is just the US not all of North America, Canada and Mexico have been metric countries for a long time now.

[@ashamed5089]

where do get the ingredients from?.could you please tell me.

[@charlieturner5485]

The last step was 3 months in the cheese fridge until maturity. Is maturity a given at 3 months? If not, how do you determine maturity? What happens if you let it mature longer? Sorry if these are blatant noob questions. but you have got me interested in cheese making, and I tend to be an information sponge. Thank you, and post on!

[@darkmossie633]

all your vids are great, but one thing ALWAYS left to the imagination to beginners, is whether you have switched off the gas/heat or not when you reach your target temp. and cover and leave to ripen for 10 minutes as in this vid !?

[@GavinWebber]

Turn off the gas when you reach the target temperature. The milk will stay at the right temperature.

[@deanuro]

It was my question , how can someone maintain a temperature 33C on a stove !! Turn on and off every 2 seconds ??

[@heyyyyyynow]

Is the Calcium Chloride used to replace something lost during pasteurization? Great video, thanks for making it.

[@Watterpolo]

yes the calcium

[@rmlabdullayev]

Hello Mr. Gavin, please advice. How do you maintain the constant temperature of milk over a period of time? Thank you as always.

[@GavinWebber]

Check out this video that explains everything about heating the milk; kzbin.info/www/bejne/hZXOqpmnn89meaM

[@kevinbaker6168]

Gavin, interesting video tutorial. I like your providing a list of ingredients, but I wish you had also included a list of directions along with them so that it can be printed out. Overall, very good. Thanks.

[@kevinbaker6168]

+Do you use sea salt, non-iodized or regular table salt for your brine? Have you ever used a ceramic crock for your brining vessel, with a board and weight to submerge the cheese, with a simple cloth over the top to keep out dust and other contaminants? (I noticed your emphasis on sanitation, which I assume is like wine and bread making. You want to prevent other yeast and bacteria from infesting your product.)

[@GavinWebber]

Thanks for the feedback Kevin, but I'm sure you'd appreciate that if If I gave everything away, I wouldn't have a roof over my head. You can get a copy of the recipe in my book. www.littlegreencheese.com/cheese-ebook

[@kevinbaker6168]

Lol, understand mate. Have a good brew and enjoy a chunk of cheese, right?

[@redtracker1]

Bonjour Can you tell me why in the Traditional Swiss cheese they add 1/8 teaspoon of Propionic Shermanii powder and in the Emmental cheese 1 full teaspoon ? Everything else is exactly the same including the way to do it, so what is the differnece int those 2 chesse ? Thanks a lot, I realy like yor work. Serge

[@augustrob1]

In this video, you mention that the first pressing is at 10 lbs. How do you know how much pressure you are applying? Is there a gauge on the press?

[@Duke00x]

Can you Chedder a Emmentaler style cheese? Basically make a Chedder with eyes and some of the flavor of the Emmentaler added to it.

[@heidisnow]

Gavin, will you ever sell this ripening box/brine box you show in this video? I have a couple of the ripening boxes you sell on your site, but haven't seen a circular one.

[@ornmartin]

Thank you for your very instructive video. I already have milk and all the other ingredients and just now I discovered that I don't have propionic shermanii culture (I have only thermophilic culture). I'm more than sure that can't get it faster than one-two weeks. Gavin, is it possible to make this kind of cheese without propionic shermanii culture? Do I miss the holes or more?

[@GavinWebber]

Thanks Martin! Yes, not only will the eyes be missing but so will the nutty flavour associated with these types of cheeses.

[@ornmartin]

Thank you, Gavin! I'm not going to make Emmentaler without this culture. Unfortunately, your e-shop doesn't ship goods to Estonia. But I found it from the UK. I hope this is a correct propionic bacteria for Emmentaler: www.cheesemakingshop.co.uk/Propionic-Bacteria.html.

[@Watterpolo]

For this or other cultures you can try also www.alp.admin.ch

[@nortonsnale5968]

Started watching these videos again...drove downtown and got some smoked bleu cheese and some gouda to eat while I watch. What's wrong with me???

[@jamessultanum]

Hello Gavin. Thanks for posting this video. I'm wondering...how wide is the mold you used for this Emmentaler? I find that a 4" one might be too small for the amount of curd. If I use an 8" mold, I'd have to double up the recipe in order to have a descent size wheel. Haven't been able to find anything in between size wise. Thoughts? Thank you.

[@GavinWebber]

I now use this mould for most of my 8-10 litre cheese recipes; www.littlegreenworkshops.com.au/product/cheese-basket-165-mm-with-follower/ It is 6.5 inches across.

[@jamessultanum]

Gavin Webber Thanks Gavin. Just sent an email inquiry as I am in Canada. Cheers.

[@GavinWebber]

No probs James. I have replied.

[@stevepicchi8986]

Gavin, thank you for this video. My question is about the initial temp. of 33 degrees, this seems cold? Do you mean 33 Celsius (91.4 F)??? Thank you!

[@GavinWebber]

Yes, it was 33C.

[@MrSzmulik]

Gavin Thanks for great video. After one week in temperature 21 C my cheese swell much and rounds . Should I put it to fridge or keep another week?

[@GavinWebber]

Yes, absolutely. Put back to mature in the cheese fridge to slow down the rate of CO2 production

[@Luminessense]

this background music thou *does a shifty dance*

[@jrod1995]

Does it seem like the smaller and looser the initial curds are, the harder the final cheese product becomes and vice versa?

[@mikevagg]

So I just finished a 3 lb wheel, but did not add the culture for the holes. it's in the brine now. Do I still have to do the aging process, with the different temps, or is that just for the holes to develop? Can I just vacuum seal it after the brine soak ?

[@arschgeigenblogspot]

The cheese shows signs of splitting instead of nice, big, round gas holes. From what I remember this is an indication that the cheese is too dry (as would suggest the white colour in the center of your cheese).

[@Heinoisurehero]

10:39 If I have too firm curds that don't wanna stick together that great is it a complete waste? I mean generally not specific to emmentaler. Can I salvage it somehow and make something else If I used mesophilic culture? I overshot the target temperature

[@gregdileonardo760]

Where did you get that wooden curd cutter at????

[@hugehappygrin]

Would you consider getting an electric stirrer?