Author Topic: An attempt at Jarlsberg  (Read 6131 times)

Offline BethGi

  • Medium Cheese
  • ***
  • Posts: 39
  • Cheeses: 2
  • Default personal text
Jarlsberg redux...brining dilemma
« Reply #30 on: July 06, 2012, 07:15:40 PM »
So I am finally trying to recreate my earlier success with the Jarlsberg. A few a VERY big pot so it all cooks together (much easier!), and working on my induction cooktop, which gives me fabulous temperature control/responsiveness. And I am committed to letting it age this time!

But one challenge: the cheese is in the press overnight, and I have to leave town tomorrow afternoon overnight, so I either have to brine quickly(6-8 hours max), or brine for a long time ( like 24 hours with no flipping), or delay brining by refrigerating for a day. Any thoughts?? It is a 4lb. cheese, very similar in size to my first posted attempt. So maybe 2+ inches thick.

Offline scasnerkay

  • Old Cheese
  • *****
  • Location: Sunnyvale, California
  • Posts: 721
  • Cheeses: 157
  • Default personal text
Re: An attempt at Jarlsberg
« Reply #31 on: August 14, 2012, 11:12:53 PM »
Half of the cheese was reserved in vacuum sealed bag to almost 6 months! We polished it off at a potluck. Very nutty and smooth! I really enjoyed this! It was a bit more dry than I wanted, but really tasty!