Emmental - the right way

Last year I tried to make Emmental but got the pressing times and weights mixed up when a page turned in my recipe book without me realising. The resulting Gremmental (Gruyere/Emmental) was actually really good but I thought I would try doing it the  proper way. I had to buy some more Proprioni shermani culture as my last year's batch had solidified so it has taken me some time to get around to doing it. This time I followed the pressing times perfectly and now my cheese is sitting in a brine bath for the next 12 hours. It then goes to the cheese fridge for a week to be washed in brine every day and then sits out in a warm spot for a couple of weeks for the holes to develop. Let's hope in a few months' time it is a winner!