It has been a while since making a cheese with intentional holes. And jarlsberg was one of my dad's favorites. So in his honor, that is what I made this week. The make went very predictably, mostly on target. Coagulation was just a bit fast due to using double strength veg rennet. Just like last week's cheese make, the yield was much larger than I expected, and so I had to quickly clean a larger form to use! There was no way to stuff the curds into the middle size tomme form. So 3.75 gallons of milk made 5.5# of jarlsberg style cheese! Should be big enough for some nice holes I hope! Spread sheet of the make details follows the image of the cheese...
