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Author Topic: A lovely Jarlsberg type  (Read 1179 times)

Offline scasnerkay

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A lovely Jarlsberg type
« on: November 30, 2015, 05:40:33 AM »
I decided to use veg rennet on this one, and I am most pleased with the result. No bitterness, very smooth and creamy flavor. The PB bacteria was pretty old, so I am surprised at the nice holiness! The cheese is not quite as nutty as I would like, but my husband enjoyed it and usually he turns down "swiss" type cheeses. This was a 3.75 gallon make (Jersey and a little goat thrown in because I had some) made August 4, so it is almost 4 months along. I think half will go back for longer aging.
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Susan

MarshmallowBlue

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Re: A lovely Jarlsberg type
« Reply #1 on: November 30, 2015, 08:58:03 PM »
This looks so very good! Did you have a recipe?
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Offline scasnerkay

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Re: A lovely Jarlsberg type
« Reply #2 on: November 30, 2015, 10:18:44 PM »
The recipe spread sheet is an attachment just above the image!
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Susan

MarshmallowBlue

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Re: A lovely Jarlsberg type
« Reply #3 on: December 01, 2015, 09:27:45 PM »
Oh I see it, thanks very much.
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Offline Boofer

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Re: A lovely Jarlsberg type
« Reply #4 on: December 02, 2015, 06:08:15 AM »
Sweet-looking cheese, Susan. Nice eyes.

Have a cheese.

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