Author Topic: Second attempt at Jarlsberg  (Read 1071 times)

Offline Schnecken Slayer

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Second attempt at Jarlsberg
« on: January 19, 2013, 12:36:13 AM »
Ok, Using the same recipe (and a little more experience) I have made my second Jarlsberg and here is the result at the end of the 4 1/2 weeks warm ripening to allow the propionii to do their work.


-Bill
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Offline bbracken677

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Re: Second attempt at Jarlsberg
« Reply #1 on: January 19, 2013, 01:45:12 PM »
Nice swelling there! Should be full of little holes...but I thought the holes were made by mice!   :)

Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #2 on: January 19, 2013, 03:07:40 PM »
Nice swelling there! Should be full of little holes...but I thought the holes were made by mice!   :)

Yes, they are high-tech nano-mice.  :)
-Bill
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Offline AndreasMergner

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Re: Second attempt at Jarlsberg
« Reply #3 on: January 19, 2013, 08:17:53 PM »
Swell cheese!   ;D

Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #4 on: March 05, 2013, 11:59:25 PM »
Well it's cutting and bagging time. It seems the Propionii have been working overtime.
The texture is wonderful and, as can be expected, the flavour from the PS is delicious.
I am really happy with how this has turned out but will probably not leave it out in the warm phase as long next time.

Anyway here it is....
-Bill
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Online Boofer

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Re: Second attempt at Jarlsberg
« Reply #5 on: March 06, 2013, 08:28:17 AM »
Looks great!

Also, it appears fairly wet. Is that true or is it just shiny? How long was this from start to cutting? How much PS did you add per how much milk?

A cheese for your success! :)

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Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #6 on: March 06, 2013, 01:41:55 PM »
Looks great!

Also, it appears fairly wet. Is that true or is it just shiny? How long was this from start to cutting? How much PS did you add per how much milk?

A cheese for your success! :)
-Boofer-
Thank you for the cheese. :)
I was worried when I cut it as I thought it was wet also. However, that is purely due to very smooth bubbles and the lighting in the room.

I made it on the 9th December and it had a week in cool storage at 11C, 4 1/2 weeks in warm storage at 21C and is now just on three months old. I have bagged one half and another quarter piece although the quarter in the fridge may not last very long.....
-Bill
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Offline High Altitude

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Re: Second attempt at Jarlsberg
« Reply #7 on: March 11, 2013, 01:14:57 PM »
Wow!  Very nice....and better too many holes than too few, right?  :-)  A cheese to your success!

My first Jarlsberg comes out to room temperature later this week....and now wondering if I should keep it out the recommended 6 weeks.  At high altitude (7,200'), holes in baked goods are more extreme, so will be interested to see if that also affects holes in cheese.  I have had corks pop out of champagne bottles sitting on the counter a few too many minutes around here!
Have some (homemade) wine with that cheese!

Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #8 on: March 14, 2013, 04:12:18 AM »
Wow!  Very nice....and better too many holes than too few, right?  :-)  A cheese to your success!

My first Jarlsberg comes out to room temperature later this week....and now wondering if I should keep it out the recommended 6 weeks.  At high altitude (7,200'), holes in baked goods are more extreme, so will be interested to see if that also affects holes in cheese.  I have had corks pop out of champagne bottles sitting on the counter a few too many minutes around here!

Thank you. I look forward to seeing porn er, pics, of your cheese.

6 weeks is a long time for warm ripening, mine was 4 1/2 weeks. My next make I will judge it's eye formation by the amount of swelling.
This has turned out a nice cheese and I am enjoying it immensely!
-Bill
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Re: Second attempt at Jarlsberg
« Reply #9 on: March 19, 2013, 03:38:32 PM »
I just made my 3rd attempt at an Emmental, I hope it has at least some eye development :-\
it is in the first few days of cool storage and the washing stage, I have no way of waxing so I do most of my cheeses as a washed rind or al-natural
A cheese to you for a great job ;D
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Offline Al Lewis

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Re: Second attempt at Jarlsberg
« Reply #10 on: March 19, 2013, 05:27:41 PM »
So what recipe did you use?  How much Propioinic did you put in?

Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #11 on: March 20, 2013, 12:55:53 AM »
Thanks for the cheese H-K-J. Hopefully your Emmental will also yield great results.
I am really pleased with this make although I may either reduce the amount of PS or keep an eye on the bulge next time to keep the centre intact.  :D

Hi Al, I used the following recipe which I modified for 11 Litres of milk and used the amounts recommended on the packets of FD and PS.

   Jarlsberg - Adapted from Danlac/200 cheeses/Norwegian Study
   
metric   Ingredients:
11    litres pasteurized milk
1/2     tsp Flora Danica
1/2    tsp Proprioni bacteria 50
Nil    ml sodium nitrate
4.5     ml calcium chloride
2.5     ml vegetable Rennet
   
   Procedure:
   Warm milk to 98°F.
   Add cultures and mix well. Let sit for 45 minutes.  Target pH: 6.50 + 0.05 Actual pH: 6.5
   Add calcium chloride to 1/4 cup of pure water. Mix well and add to milk.
   Add rennet to 1/4 cup of pure water. Mix well - setting time about 15 - 18 minutes. (Measured 15 minutes)
   Coagulation time: 30 - 40 minutes. (clean break at 35 Minutes)
   Cut curds to pea size stirring for 30 to 40 minutes. (40 Minutes they felt right)
   Target pH before washing: 6.40 - 6.45.  Actual pH: 6.3
   Drain about 30% of the whey. about 3 litres
   Add same amount of water as whey removed (30%) at about 140 °F.
   Scalding temperature should be about 98-108°F 37-42C. Scald for 15 - 30 minutes stirring gently. ( 20 minutes at 104°F 40°C)
   Add curds to cheesecloth lined moulds and press under whey for 10 minutes with 4 pounds of weight.
   Increase weight to 8 pounds/4 kg and press for 15 minutes.
   Remove from whey and continue pressing over night.
   pH target before brine bath should be 5.40 +/- 0.2
   Brine in 1 gallon water and 2 pounds of salt for 24 hours at 50°F. 10C
   Target pH after brine bath:  5.30+/- 0.1
   Summer - Warm store at 68°F 21C for 4-5 weeks for eye formation. (It looked good at 4 weeks and put in the cave at 4 1/2 weeks)
         Age for 4 - 6 weeks.

I don't have a ph meter but left them there for reference purposes
« Last Edit: March 20, 2013, 03:49:00 AM by Schnecken Slayer »
-Bill
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Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #12 on: April 05, 2013, 10:38:35 PM »
I just cut off another section of this wheel and the taste now has a lovely nutty flavour. Everyone who has tried it has been impressed that I made it myself.
I would love to have a larger pot and mould to make a decent size wheel.  >:(
-Bill
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Re: Second attempt at Jarlsberg
« Reply #13 on: April 05, 2013, 11:25:54 PM »
thankyou BILL for the recipe and methodology much appreciated,,,,,,,,,,think i gave you a cheese ?????

am still "fumbling" with computer workings , many regards ,,,brian

Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #14 on: April 06, 2013, 04:35:08 AM »
thankyou BILL for the recipe and methodology much appreciated,,,,,,,,,,think i gave you a cheese ?????

am still "fumbling" with computer workings , many regards ,,,brian

Thank you Brian. 
I like your cold smoker thread, I must try that myself.

As you are aware, it is really rewarding to make something nice.
-Bill
One day I will add something here...