Author Topic: my first Jarlsberg  (Read 598 times)

Offline svetlen

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my first Jarlsberg
« on: June 22, 2014, 06:28:17 AM »
His first Jarlsberg prepared from 23 liters of milk, the output of 3000 grams. 20% brine 12 hours. Maturation 2 weeks 10-12С, 4 weeks 18-20С, 5 weeks 10-12C. Wondered what is inside and if there are holes broke down and cut 1.5 months. The texture is soft, plastic, holes almost no taste sour cream. Propionic 0.21gr probably a little on 23 liters of milk. A small piece ate, and other cheese sealed in a vacuum package, and so opened and sealed during this time, 3 or 4 times. When was the last piece of cheese he was already 2.5 months and the taste changed suddenly, cheese became sweet what I originally wanted.

Offline JeffHamm

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Re: my first Jarlsberg
« Reply #1 on: June 22, 2014, 12:58:32 PM »
Hi svetlan,

Good texture, again!  Nice.  A few holes developed as well, but maybe a bit more of the PS and they'll be bigger.  It is interesting how the taste will suddenly change at certain points as the cultures shift into a new mode as the food supply changes.  Let the next one age out to 2.5 months before cutting, and it will all be good.  A cheese to you.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline Boofer

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Re: my first Jarlsberg
« Reply #2 on: June 23, 2014, 08:47:24 AM »
and the taste changed suddenly, cheese became sweet
Excellent! Congratulations, svetlen. Nice surprises come with aging.

A cheese to you for this first successful effort.

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.