Well, I took it out of the fridge for a couple of weeks, with room temperatures here getting into the twenties. I noticed after a while that the wax seemed to be loose on the cheese. Yesterday, when I picked it up, the wax split. I peeled it off and found a layer of wet, crumbly cheese, both top and bottom.
I have now cut off the dodgy stuff and vacuum bagged the rest. What remains is quite nice but nothing like a Jarlsberg. The taste and texture are somewhere between an Edam and a Cheddar.
I think that the problem was that I didn't manage to remove all the mould from the top and bottom before I waxed it, because of the deep wrinkles. The curved side, which was not wrinkled, was not significantly affected.
There is still little or no sign of eyes. This is ironic because an Edam which I made shortly before this Jarlsberg, developed eyes without any addition of Propionic culture.
The downside is that I lost a good third of the cheese. On the other hand, I did get some nice cheese out of it and I did learn some more stuff about cheese making.
