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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cooked (Swiss) => Topic started by: BobE102330 on June 03, 2013, 03:32:07 AM
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My first Jarlsberg attempt was a bit salty with few eyes, but well received. I started heated my 3.5 gallons of milk to 92 F intending to make another. Then I remembered that it the recipe calls for skim with a quart of cream added and this was cream line milk at 3.75%+ fat. Turn off the heat and a quick flip through 200 Easy Cheeses and I've never made one so Gruyère it is. Put away the Thermo B and get out the Thermo C. The make went pretty much according to the recipe. Cooking temperature increase was a bit fast a first, but I got it slowed down so that it took 70 minutes to reach 114 F. The curds just barely fit in my Tomme mold, but after 4 hours in the press it's lost a half inch or more in height.
Proof of life pictures will come when it heads for the brine.
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Here is the proof of life picture I promised. I had nubbins through the cheesecloth. Into the brine for the day.
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Don't you love it when an (altered) plan comes together? ;)
Congrats on dancing on the head of a pin, autocorrecting, and rerouting your synapses finding an appropriate recipe.
Yeah, I believe I've done that several times myself. Nice.
Good job, Bob.
-Boofer-
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Thanks, Boofer
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Now 6 weeks old, for various reasons I missed a wash or two and the cave humidity got too low. Unfortunately the rind cracked pretty well so I bagged the cheese. (vacuum bagged, that is). Out of the brine at nearly 4 pounds, it now sits at a mere 3 pounds 5 oz. and is significantly shorter than the initial picture. It has a fairly even rind color if you ignore the cracks. Back into the cave until the holidays.