Author Topic: My First Jarlsberg  (Read 47 times)

Online Al Lewis

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My First Jarlsberg
« on: Yesterday at 04:58:35 PM »
Did my first Jarlsberg last weekend.  It was a four gallon make using two gallons of 2% and 2 gallons of whole milk. A modification of the 200 Easy Homemade Cheeses recipe.  I actually mixed the 1/2 teaspoon of Thermo B and the 1/4 teaspoon of propionic bacteria into a half filled jug of the milk and shook it up to mix prior to heating.  About five minutes later I added the 3/4 teaspoon of CaCl.
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Online Al Lewis

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Re: My First Jarlsberg
« Reply #1 on: Yesterday at 04:59:53 PM »
First off the milk is heated to 92° F.
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Online Al Lewis

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Re: My First Jarlsberg
« Reply #2 on: Yesterday at 05:03:05 PM »
Allow the milk to set , undisturbed, for 45 minutes.  Next step is to add in the 3/4 teaspoon of rennet diluted in a 1/4 cup of cool, non-chlorinated water.  Then let the milk set, maintaining the temperature, for a further 40 minutes, or until you get a clean break.
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Online Al Lewis

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Re: My First Jarlsberg
« Reply #3 on: Yesterday at 05:05:42 PM »
The recipe calls for using a long bladed knife to cut the cure into "navy bean sized" pieces but I have found that my large whisk does that job just fine.  Once cut continue stirring for 20 minutes.  Then let the curd rest, and settle, for 5 minutes.
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Online Al Lewis

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Re: My First Jarlsberg
« Reply #4 on: Yesterday at 05:12:55 PM »
Once settled you have to drain about 30% of the whey and replace with slightly less 140° F water bringing the temperature to 100° F.  You now return the pot to the heat and slowly raise the temperature, over 30 minutes, to 108° F while stirring continuously.  Now let the curd settle once again and drain off into a cheese cloth lined colander and place into a mold.  They then call for pressing at medium pressure for 30 minutes.  You should then flip the cheese in the mold and press overnight at medium pressure.  I used 50 pounds of pressure on my 8" Tomme mold.
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Online Al Lewis

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Re: My First Jarlsberg
« Reply #5 on: Yesterday at 05:17:46 PM »
With the cheese pressed it is removed from the mold and brined in an 18% solution for 12 hours, turning after 6.  The cheese is then dried and allowed to set out at room temperature (70-72° F) for two to three days to dry off the surface.  The cheese should then be moved to the cave and turned daily for 2 weeks.  I am currently at my second week with this cheese and look forward to the warm drying cycle next week.
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Offline John@PC

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Re: My First Jarlsberg
« Reply #6 on: Today at 07:19:14 AM »
Nice result Al and a "thumbs up" :).  The 4 gal. make for Jarlsberg creates a nice size for expansion.

Online Al Lewis

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Re: My First Jarlsberg
« Reply #7 on: Today at 10:28:28 AM »
That's what I was thinking John.  I may pull a Kern on it during its warm stage for the first 24 hours and then let the top and bottom expand.  looking for that "Jarlsberg shape" if such a thing exists. ???
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