Here's the recipe I found and am following. I did a Jarlsberg a several weeks ago and after two weeks at 70 degrees I too am a little disappointed at the swelling but expect a different outcome from this cheese based on the amount of propionic shermanii used. I doubled this recipe for a 4 pound cheese.
2 gallons Fresh Milk from cows, goats, or both
1 teaspoon Propionic Shermanii Culture, dissolved in ½ cup milk
1 packet Direct-Set Thermophilic Culture (use 1/8 tsp. if using bulk packet)
Rennet, choose one:
½ teaspoon Liquid Animal Rennet, dissolved in ½ cup cool water OR
¼ teaspoon Double-Strength Liquid Vegetable Rennet, dissolved in ½ cup cool water OR
¼ Vegetable Rennet Tablet, dissolved in ½ cup cool water
2 pounds Sea Salt (non-iodized) or Cheese Salt
1 gallon Water
Heat your milk to 87°F. Add the thermophilic culture and stir well. Add Propionic shermanii culture and stir for at least 1 minute. Cover and allow to ferment for 15 minutes.
Check temperature and make sure milk is no warmer than 90°F. Stir to homogenize the milk, and slowly fold in the diluted rennet. Using an up-and-down motion with your spoon will ensure that the rennet works its way through all the milk, so you can get the highest possible yield.
Allow the cheese to set for 30-45 minutes at 90°F, or until the whey begins to separate from the curd. You should see a layer of mostly clear whey floating on top of the curd, and the curd should be pulling away from the sides of your pot.
Using a long knife, cut the curds into 1/4 inch cubes.
Take your whisk and stir the curd, slicing it into small pieces. The pieces should all be roughly the same size.
Keep the curds at 90°F and stir with your wooden spoon, working out the whey, for 35 minutes.
Over the next 25 minutes, slowly heat the curds to 120°F, stirring frequently with your wooden spoon. As you stir, the curds will shrink. Keep the curds at 120°F for 30 minutes. The curds should be small, and if you bite one it should squeak in your teeth. A handful of curds, squeezed into a ball, should fall apart in your hands.
Pour the curds into a press lined with cheesecloth. Work quickly; you do not want your curds to cool. Press at 10 pounds of pressure for 15 minutes.
Using a fresh piece of cheesecloth, flip the cheese and press, again, at 15 pounds of pressure for 30 minutes.
Repeat this process again, at 15 pounds of pressure for 2 hours, rinsing your cheesecloth in clean, cool water each time and hanging to dry.
Finally, press at 20 pounds of pressure for 12 hours, or overnight.
Mix two pounds of sea salt with 1 gallon of cold water to make a brine. Place the cheese in the brine and let it soak for 24 hours.
Take the cheese out of the brine and age at 55-60°F for one week. Flip and wipe daily with a damp cheesecloth dipped in salt water.
Age the cheese in the kitchen (or another warm room) for 2-3 weeks. Flip and wipe daily with a damp cheesecloth dipped in salt water. The cheese should swell and will smell “Swiss-ey”.
Place the cheese back in your aging fridge (or cheese cave) for 12 weeks or more (click here for practical methods for aging cheese). Flip once or twice a week and remove mold with a cheesecloth dipped in salt water. Wipe with the olive oil, once dry, to inhibit mold growth.