Author Topic: Here is my "new and improved" Jarlsberg...i hope :-)  (Read 1292 times)

Offline mbox

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Here is my "new and improved" Jarlsberg...i hope :-)
« on: December 12, 2012, 10:27:45 AM »
I followed the "200 recipe" with more attention on the curds washing as well as a different starter culture which this time was Meso. All went pretty normal so far and the cheese is now in the "warm" cave to await the swellling ( which never happened on the last attempt) here some pictures from today and i will update over time progress.





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Offline bbracken677

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #1 on: December 12, 2012, 01:33:38 PM »
Nice looking cheeses!  Good luck on the gas production!

Offline Al Lewis

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #2 on: December 12, 2012, 01:53:31 PM »
What molds did you use to form those in?

Offline mbox

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Offline High Altitude

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #4 on: February 24, 2013, 06:33:21 PM »
Quick question.  Making my first Jarlsberg later this week, and wondering if during the higher aging (gas production) temp it's okay to get as high as 68 F.?  My "cave" sits between 50-55 F. so can't let it stay there during that period, and the house temp is higher than the recommended 65 F.  Does it really matter that much?  Someone....please advise (thanks!).
Have some (homemade) wine with that cheese!


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Offline Schnecken Slayer

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #5 on: February 24, 2013, 11:23:13 PM »
Quick question.  Making my first Jarlsberg later this week, and wondering if during the higher aging (gas production) temp it's okay to get as high as 68 F.?  My "cave" sits between 50-55 F. so can't let it stay there during that period, and the house temp is higher than the recommended 65 F.  Does it really matter that much?  Someone....please advise (thanks!).

I kept mine in an Esky and changed the ice brick twice daily to keep it at the right temperature and so far it has turned out fine.
-Bill
One day I will add something here...

Offline CWREBEL

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #6 on: February 25, 2013, 11:19:42 AM »
Those look great!
-Chris

Offline WovenMeadows

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #7 on: February 25, 2013, 03:04:01 PM »
I've seen both recommendations of 65-70 and of 68-75, so I think your room temp in that range, whatever it is, should be fine.

Offline High Altitude

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #8 on: February 25, 2013, 07:14:00 PM »
WM - Perfect!  That's what I wanted to hear :-).  Now, I plan to wax it (per recipe instructions, plus I think it's fun) and just hope the wax doesn't bust open when it's swelling.  Guess we'll see....
Have some (homemade) wine with that cheese!

Offline High Altitude

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #9 on: March 19, 2013, 11:43:59 AM »
ok, the Jarlsberg came out of the cave yesterday to begin its thing at room temp....and this morning I found that the wax had indeed split (as I sort of expected but had hopes against).  So I have removed the wax and the cheese looks nice underneath.

Sooo, someone please advise!  Should I do nothing and just let it continue to expand closed up in the ripening box on the counter? 

I thought maybe I would apply some cream wax and see if that would hold better than the hard wax and keep it protected from developing mold.  Hate to hard wax again just to have it bust open again at this stage. 

I read that someone applied olive oil to an emmentaler/swiss during expansion stage.  Could I do that maybe??

Help  ???  (and thanks in advance  :D)
Have some (homemade) wine with that cheese!


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Offline High Altitude

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #10 on: March 19, 2013, 12:27:57 PM »
Here's the split wax Jarlsberg :-( ... but I guess at least the PS is working :-).

p.s., Boofer...I figured out the pic sizing...yay!
Have some (homemade) wine with that cheese!

Offline Schnecken Slayer

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #11 on: March 19, 2013, 02:28:40 PM »
They look great. Mine was only a 1 kg make and it stretched the wax. http://cheeseforum.org/forum/index.php/topic,10842.0.html
-Bill
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Offline H-K-J

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #12 on: March 19, 2013, 03:41:05 PM »
Wow! blowed up really nice, you aught to be seein some eye's in this one :o
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Offline Boofer

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #13 on: March 19, 2013, 10:14:52 PM »
p.s., Boofer...I figured out the pic sizing...yay!
Alrighty then! Good job!

You know, I could never figure out the reasoning behind waxing a Jarlsberg, Maasdam, Emmental, etc., if you anticipate swelling from growing eyes. Why not wax it after the Warm Phase, when the swelling has already occurred? ::)

-Boofer-
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Offline High Altitude

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Re: Here is my "new and improved" Jarlsberg...i hope :-)
« Reply #14 on: March 19, 2013, 10:20:44 PM »
p.s., Boofer...I figured out the pic sizing...yay!
Alrighty then! Good job!

You know, I could never figure out the reasoning behind waxing a Jarlsberg, Maasdam, Emmental, etc., if you anticipate swelling from growing eyes. Why not wax it after the Warm Phase, when the swelling has already occurred? ::)

-Boofer-

That's what I was thinking.  So, I'll just leave it in the ripening box until I want to sample!  I am SO tempted to cover it with the cream wax, but will wait a while to see how much it swells first.  Maybe after it seems to stop growing, I'll do that for the remainder of the 6 week ripening.
Have some (homemade) wine with that cheese!