(Really annoyed because I just LOST my entire write-up and attachments on this when the internet went down...was seconds from posting....arrghh!)
Anyway, I finally opened the Jarlsberg during my parents' recent visit :-). Mom is Norwegian (citizen) and Jarlsberg is her favorite cheese....and she loved it (Dad, a Polack, did too)! So pleased that it had holes consistently throughout (be they tiny), and the aroma and taste was just as I had hoped.
I warm aged this for 6 weeks on the kitchen counter with daily flipping. It released oils (butterfat?) during much of the time, which eventually dried out for the most part. The rind was slightly tough (though edible and quite tasty), and the interior was as moist and creamy as it looked. The wafting smell of Jarlsberg was heaven during the daily flippings throughout the process...mmm, waiting for this one was rough!
I am so happy with this one that I have already made another for my Danish cousin's visit in June. This time I will not do the initial wax coating for the 2 week cheese-fridge phase, since it split anyway and had to be removed for the warm period. Hoping I will get a similar result, or perhaps even better "eye" production with this minor change in process.
I couldn't be more pleased for a first Jarlsberg attempt! Go Cheese