Author Topic: Second attempt at Jarlsberg  (Read 1053 times)

curd nerd

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Re: Second attempt at Jarlsberg
« Reply #15 on: April 06, 2013, 11:02:26 AM »
thankyou BILL ,,,,,,,,,yes , it is certainly rewarding , , to reiterate the firebox is a circa 20 x litre S,S, former beer barrel

we use cherry and / or apple wood ,,,then 3 x metres of 50 mm  S,S, pipe with a heat exchanger at smoke point of entry to

smoke box ,,,,this gives a truly cold smoke effect,,,,,the heat exchanger is a water cooled fridge motor cooling coil

many regards ,,,,,brian



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Offline KTownCheese

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Re: Second attempt at Jarlsberg
« Reply #16 on: April 24, 2013, 06:58:08 AM »
BEAUTY Cheese!  I can only hope my recent Jarl has the same success.  A cheese to you!

Offline jwalker

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Re: Second attempt at Jarlsberg
« Reply #17 on: April 24, 2013, 07:40:20 AM »
4 1/2 weeks warm aging , hmmm , my Swiss cheeses haven't swelled up at all yet , perhaps I will just have to leave them a few more weeks.

That cheese looks delicious , a cheese to you! ;D

Cheers Jim!
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Offline Schnecken Slayer

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Re: Second attempt at Jarlsberg
« Reply #18 on: April 24, 2013, 02:31:01 PM »
Thanks for the cheese Jim and KTown.

It turned out MUCH better than my first attempt which split due to the curds containing too much water.
It has that nice nutty flavour and the PS aroma is delightful. I hope your Swiss starts behaving itself.
-Bill
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