Here is my "new and improved" Jarlsberg...i hope :-)

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I followed the "200 recipe" with more attention on the curds washing as well as a different starter culture which this time was Meso. All went pretty normal so far and the cheese is now in the "warm" cave to await the swellling ( which never happened on the last attempt) here some pictures from today and i will update over time progress.

[bbracken677]

Nice looking cheeses!  Good luck on the gas production!

[Al Lewis]

What molds did you use to form those in?

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What molds did you use to form those in?

Hi i used these ones.... http://www.countrybrewer.com.au/products/Hard-Cheese-Mould-%252d-1.8kg-with-Pressing-Plate.html

[High Altitude]

Quick question.  Making my first Jarlsberg later this week, and wondering if during the higher aging (gas production) temp it's okay to get as high as 68 F.?  My "cave" sits between 50-55 F. so can't let it stay there during that period, and the house temp is higher than the recommended 65 F.  Does it really matter that much?  Someone....please advise (thanks!).

[Schnecken Slayer]

Quick question.  Making my first Jarlsberg later this week, and wondering if during the higher aging (gas production) temp it's okay to get as high as 68 F.?  My "cave" sits between 50-55 F. so can't let it stay there during that period, and the house temp is higher than the recommended 65 F.  Does it really matter that much?  Someone....please advise (thanks!).

I kept mine in an Esky and changed the ice brick twice daily to keep it at the right temperature and so far it has turned out fine.

[CWREBEL]

Those look great!

[WovenMeadows]

I've seen both recommendations of 65-70 and of 68-75, so I think your room temp in that range, whatever it is, should be fine.

[High Altitude]

WM - Perfect!  That's what I wanted to hear :-).  Now, I plan to wax it (per recipe instructions, plus I think it's fun) and just hope the wax doesn't bust open when it's swelling.  Guess we'll see....

[High Altitude]

ok, the Jarlsberg came out of the cave yesterday to begin its thing at room temp....and this morning I found that the wax had indeed split (as I sort of expected but had hopes against).  So I have removed the wax and the cheese looks nice underneath.

Sooo, someone please advise!  Should I do nothing and just let it continue to expand closed up in the ripening box on the counter? 

I thought maybe I would apply some cream wax and see if that would hold better than the hard wax and keep it protected from developing mold.  Hate to hard wax again just to have it bust open again at this stage. 

I read that someone applied olive oil to an emmentaler/swiss during expansion stage.  Could I do that maybe??

Help  ???  (and thanks in advance  :D)

[High Altitude]

Here's the split wax Jarlsberg :-( ... but I guess at least the PS is working :-).

p.s., Boofer...I figured out the pic sizing...yay!

[Schnecken Slayer]

They look great. Mine was only a 1 kg make and it stretched the wax. https://cheeseforum.org/forum/index.php/topic,10842.0.html

[H-K-J]

Wow! blowed up really nice, you aught to be seein some eye's in this one :o

[Boofer]

p.s., Boofer...I figured out the pic sizing...yay!

Alrighty then! Good job!

You know, I could never figure out the reasoning behind waxing a Jarlsberg, Maasdam, Emmental, etc., if you anticipate swelling from growing eyes. Why not wax it after the Warm Phase, when the swelling has already occurred? ::)

-Boofer-

[High Altitude]

p.s., Boofer...I figured out the pic sizing...yay!

Alrighty then! Good job!

You know, I could never figure out the reasoning behind waxing a Jarlsberg, Maasdam, Emmental, etc., if you anticipate swelling from growing eyes. Why not wax it after the Warm Phase, when the swelling has already occurred? ::)

-Boofer-

That's what I was thinking.  So, I'll just leave it in the ripening box until I want to sample!  I am SO tempted to cover it with the cream wax, but will wait a while to see how much it swells first.  Maybe after it seems to stop growing, I'll do that for the remainder of the 6 week ripening.