Author Topic: First Jarlesberg  (Read 4552 times)

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
First Jarlesberg
« on: September 27, 2016, 11:39:13 PM »
Jarlsberg is a bit of a favourite with She Who Must Be Obeyed. I quite like it myself too, so I thought it was time I gave it a go. The make was derived from Scasnerkay's makes with reference also to Cheesemaking.com.

10 L Fleurieu Full Cream unhomogenised milk P=3.3%, F=3.8% brought to 32C
• ¼ teaspoon (3 dashes ) of M235 mesophilic starter ( equivalent to Flora Danica)
• ½ teaspoon (3 tads) of Propionic bacteria
• 1.75ml of 200 IMCU rennet in 35ml of water.
• 3ml of CaCl2 in 60ml of water.

Heated the milk to 95°F (35°C), then gently stirred in the cultures and covered. 
Let the milk ripen for 45 minutes then added the diluted calcium chloride and stirred.
Left for a further five minutes, added the diluted rennet and stirred for two minutes.
Flocculation time = 15 min. Multiplier = 3. Coagulation time = 45 min.
Cut the curds into 2.0 cm cubes. Rest 5 min. (Probably would be better to cut the curds smaller initially rather than progressively, to achieve more control over curd size.)
Stirred the curds, progressing to stirring with a whisk, gently for 20 minutes. 
Let the curds settle.
Drained one-third of the whey from the cooking pot. 
Slowly, over 20 min., added 60°C water to replace about ½ the volume of whey removed, and stirred. Brought the curds to a target temperature of 39°C. 
Maintained the target temperature for 40 minutes, continually stirring the curds to prevent them from matting. 
Let the curds rest for five minutes at the target temperature. 
Consolidated curds by hand and transferred to a lined mould.
Pressed in pot under whey with about 9lbs (~0.3 PSI) for 20 min.
Removed from pot, turned and pressed at 0.34 PSI, increased to 1.06 PSI after 10 min., for 1 hour.
Turned and pressed at 1.06 PSI for 3 hours  (kept warm for the first 3 hours)
Turned and pressed at 1.06 PSI for 6 hours.
Pressed naked at 0.14 PSI for 9 hours.
Removed the cheese from the press, and currently bathing it in the brine solution for six  hours.

Once it comes out of the brine, the plan is to give it 2 weeks in the cave at about 13C and 85%RH followed by a 4 week warm phase and then waxing and an indeterminate aging period.
- Andrew

Kern

  • Guest
Re: First Jarlesberg
« Reply #1 on: September 28, 2016, 10:22:58 PM »
Porn, Raw Prawn.  Where is the cheese porn?   8)

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: First Jarlesberg
« Reply #2 on: September 28, 2016, 10:54:11 PM »
My apologies, Kern.
I think I just got too caught up in the cheese making process and forgot to wield the Pentax. No excuse of course.
I hope that this belated morsel will be enough to satisfy your desires for the moment.
- Andrew

Kern

  • Guest
Re: First Jarlesberg
« Reply #3 on: October 02, 2016, 03:41:45 PM »
Andrew:

It will be fun to follow your Jarlesberg.  Your recipe follows a Maasdamm I made earlier this year.  This was the most well liked cheese I've ever made.   ;D

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: First Jarlesberg
« Reply #4 on: October 03, 2016, 10:15:14 PM »
Thanks Kern. That is encouraging.
- Andrew

Offline Fritz

  • Mature Cheese
  • ****
  • Location: Toronto
  • Posts: 316
  • Cheeses: 15
  • So many cheeses.... So little time...
Re: First Jarlesberg
« Reply #5 on: October 04, 2016, 03:14:07 AM »
Awesome start Prawn... thanks for sharing ... I look forward to this one progressing

ACFY
F


Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: First Jarlesberg
« Reply #6 on: October 04, 2016, 11:17:29 AM »
Thanks, Fritz.
- Andrew

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: First Jarlesberg
« Reply #7 on: October 11, 2016, 10:10:33 AM »
This one came out of the cave today. A quick wash down with vinegar/brine to remove traces of mould and into a not-quite-sealed container at room temperature for the warm phase. This is new territory for me but I'm pretty happy with how it's looking.
- Andrew

AnnDee

  • Guest
Re: First Jarlesberg
« Reply #8 on: October 11, 2016, 03:15:22 PM »
Beautiful Andrew :)

valley ranch

  • Guest
Re: First Jarlesberg
« Reply #9 on: October 11, 2016, 04:27:37 PM »
Very hansom.

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: First Jarlesberg
« Reply #10 on: October 26, 2016, 04:51:29 AM »
I've been interstate for the last week so my cheeses have been neglected. When I came back I found a lovely assortment of unwanted moulds on my Jarlsberg. It cleaned up well so I'm not too worried, although the surface has become wrinkled so I could not get all of the mould out of the crevasses.
A little more concerning is the fact that it has not started to swell even though it's over two weeks into the warm phase.
- Andrew

AnnDee

  • Guest
Re: First Jarlesberg
« Reply #11 on: October 26, 2016, 05:04:24 AM »
I reckon it needs a warmer environment?
Your cheese looks goldie good though, can't wait for the taste report.

Offline Andrew Marshallsay

  • Old Cheese
  • *****
  • Location: South Australia
  • Posts: 822
  • Cheeses: 115
  • Default personal text
Re: First Jarlesberg
« Reply #12 on: November 18, 2016, 11:03:32 AM »
Well, it's been in the warm phase for over 5 weeks now. Temperatures in the room where it has been living have varied from about 16C early in the period up to the 20s recently but there is still no swelling.
That being the case, I decided today that it was time to wax it and return it to the cave.
- Andrew

Offline nccheesemike

  • Mature Cheese
  • ****
  • Location: Raleigh, NC
  • Posts: 138
  • Cheeses: 35
  • Default personal text
Re: First Jarlesberg
« Reply #13 on: November 18, 2016, 11:50:26 AM »
Cheese looks wicked awesome! How long to age in the cave? I'll bet it will taste great!

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 2,351
  • Cheeses: 240
  • compounding the benefits of a free press
Re: First Jarlesberg
« Reply #14 on: November 18, 2016, 03:34:41 PM »
Andrew, a couple of thoughts on the swelling. One is that I find that just sitting out at room temperature (which in my case may be warmer than yours - swings between around 70-80°F, 21-27°C), does not produce much swelling, at least in my Emmentaler style makes. However, if I set the cheese on top of my refrigerator (in its ripening box, of course), it swells up nicely. Not sure if Jarlsberg would be any different, but you might try something like this next time.

The other thing is that Shermanii is quite salt sensitive. That said, 6 hours in the brine, for a 10 liter make, seems like it ought to work - Caldwell calls for 2.5 hours per pound; if my math is right, that works out to 5.5 hours per kg. So, if you got a bit more than a 1 kg yield, 6 hours ought to be about right. But if all else fails, you could try backing this off by an hour or so.
-- Andy