My first Jarlsberg attempt was a bit salty with few eyes, but well received. I started heated my 3.5 gallons of milk to 92 F intending to make another. Then I remembered that it the recipe calls for skim with a quart of cream added and this was cream line milk at 3.75%+ fat. Turn off the heat and a quick flip through 200 Easy Cheeses and I've never made one so Gruyère it is. Put away the Thermo B and get out the Thermo C. The make went pretty much according to the recipe. Cooking temperature increase was a bit fast a first, but I got it slowed down so that it took 70 minutes to reach 114 F. The curds just barely fit in my Tomme mold, but after 4 hours in the press it's lost a half inch or more in height.
Proof of life pictures will come when it heads for the brine.