Author Topic: Breaking news - Jarlsberg splits  (Read 767 times)

Offline Schnecken Slayer

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Breaking news - Jarlsberg splits
« on: December 01, 2012, 03:12:10 AM »
Ok, Has anyone had the following issue and how have you addressed it?

Jarlsberg is week two of warm ripening and suddenly whey is expelled and cheese cracks.

If so, what did you do?
-Bill
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Offline Tiarella

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Re: Breaking news - Jarlsberg splits
« Reply #1 on: December 01, 2012, 06:27:01 AM »
Ooooh, I'm sad for you!  The only thing I can think of doing is to wear a black armband as a sign of mourning.  I feel your pain! 

Seriously, I have no clue or experience.  I don't remember if your make is raw or pasteurized milk.  If raw I would wonder about contamination causing the swelling.  Either way I'd probably take the wax off and consider vacuum bagging, checking regularly for whey that tells me to drain and reseal.

Offline hoeklijn

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Re: Breaking news - Jarlsberg splits
« Reply #2 on: December 01, 2012, 08:16:28 AM »
If I remember well Boofer had experienced things like this with similar cheeses (may be even with a Jarlsberg). So wait for his reaction or do a search in the topics on his name...
- Herman -

Offline Boofer

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Re: Breaking news - Jarlsberg splits
« Reply #3 on: December 01, 2012, 12:05:12 PM »
The cheese may crack because the rind dries too quickly. You need to maintain the humidity while allowing the cheese to grow eyes.

Either way I'd probably take the wax off and consider vacuum bagging, checking regularly for whey that tells me to drain and reseal.
There should not be any wax on the cheese at this time.

If I remember well Boofer had experienced things like this with similar cheeses (may be even with a Jarlsberg). So wait for his reaction or do a search in the topics on his name...
That's news to me, Herman. I've done Jarlsbergs, later called Goutalers, and Maasdammers, which also require warm period treatment, but none have had the rind crack and whey spill out.

Sounds too like your cheese may not have been properly dry internally, either through insufficient cooking or pressing or both.

-Boofer-
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Offline hoeklijn

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Re: Breaking news - Jarlsberg splits
« Reply #4 on: December 01, 2012, 01:43:02 PM »
That's news to me, Herman. I've done Jarlsbergs, later called Goutalers, and Maasdammers, which also require warm period treatment, but none have had the rind crack and whey spill out.
[/quote]

Well, my mistake, Boofer, must have been someone else then  :)
I never make a cheese like this myself, but the recent posts of Alpkaeserei are making me curious....
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Offline Schnecken Slayer

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Re: Breaking news - Jarlsberg splits
« Reply #5 on: December 01, 2012, 01:46:51 PM »
This was store bought milk.

I have removed the wax and the rind is again drying nicely.

It smells great, no off smells at all. Just the Jarlsberg aroma and taste.
I don't have a vacuum sealer yet so I am still weighing up my options.
-Bill
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Offline Boofer

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Re: Breaking news - Jarlsberg splits
« Reply #6 on: December 01, 2012, 05:03:00 PM »
Sorry, I missed that other post with the waxing question.

Here's some additional info for you going forward. There's a jarlsbergosten_v7.pdf in that link that might be of some interest.

-Boofer-
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Offline Schnecken Slayer

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Re: Breaking news - Jarlsberg splits
« Reply #7 on: December 01, 2012, 06:38:29 PM »
Thanks, I will have a read.

I was thinking of doing another one shortly anyway and smoking it.
-Bill
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Offline Schnecken Slayer

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Re: Breaking news - Jarlsberg splits
« Reply #8 on: December 04, 2012, 04:51:37 AM »
Reading a lot of other posts here I found that one should not make bread on the same day as making cheese. This could be my source of "contamination"
-Bill
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Offline rosawoodsii

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Re: Breaking news - Jarlsberg splits
« Reply #9 on: December 04, 2012, 12:00:55 PM »
I'm also in week 2 of warm phase of Jarlsberg.  I keep it in a container on my kitchen counter and have had no problems with it drying out.  Is yours exposed to air?

You also mention 'contamination'.  I don't see the cracking issue as contamination, but rather, as too low humidity.
Joy


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Offline Schnecken Slayer

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Re: Breaking news - Jarlsberg splits
« Reply #10 on: December 04, 2012, 01:19:10 PM »
I had waxed it. Maybe too early....
Being the first time I have tried this I can only go on the recipe and the help from people here.

I purchased a vacuum sealer as it still smells and tastes OK.

I will try another and add sodium nitrate as mentioned in one of the threads here.
-Bill
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Offline rosawoodsii

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Re: Breaking news - Jarlsberg splits
« Reply #11 on: December 04, 2012, 02:24:26 PM »
Seems to me it shouldn't be either waxed or vacuumed sealed until it's through the warm phase, as the cheese may expand a little.

What's the sodium nitrate for?
Joy

Offline Boofer

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Re: Breaking news - Jarlsberg splits
« Reply #12 on: December 04, 2012, 06:53:48 PM »
I will try another and add sodium nitrate as mentioned in one of the threads here.
I might suggest you focus on Holdbac rather than sodium nitrate. A more natural method for controlling late blowing. (Yes, I realize sodium nitrate is naturally occurring everywhere. ::))

What's the sodium nitrate for?

See these threads:
-Boofer-
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Offline Schnecken Slayer

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Re: Breaking news - Jarlsberg splits
« Reply #13 on: December 05, 2012, 12:46:55 AM »
Thanks for the links. I had already been through your Beaufort one and I have downloaded the recipe that you so kindly attached to the Maasdam one.
I will check my local supplier for Holdbac.

I guess practice makes perfect.
-Bill
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