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.
