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Author Topic: This must be Jarlsberg season!  (Read 827 times)

Offline scasnerkay

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This must be Jarlsberg season!
« on: June 02, 2020, 02:04:03 AM »
Sometimes I forget to check in here, much as I enjoy the forum, and learn from what I read. It was fun to realize that others are working Jarlsberg type cheeses right now as well!

I just oiled up the cheese after 2 weeks in the cave, and have it covered on the counter for its rest at room temperature. I am hoping my PS culture still has life! It has been 5 years since I did this style!
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Susan

Offline MacGruff

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Re: This must be Jarlsberg season!
« Reply #1 on: June 02, 2020, 11:20:43 AM »
So many Jarlsbergs ... and none of you are near me...    :(   so I cannot come over to help you taste..... boo hoo...

 >:D
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Offline smcatharine

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Re: This must be Jarlsberg season!
« Reply #2 on: June 08, 2020, 03:03:38 PM »
Susan, is you PS 5 years old? Mine was 3 and I was wondering if I should have used it with my first attempt at Jarlsberg. Mine didn't have very good eye formation and looks more like someone trying to wake up
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Offline scasnerkay

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Re: This must be Jarlsberg season!
« Reply #3 on: June 09, 2020, 10:53:08 PM »
My assessment so far is the PS was too old. The cheese smells lovely, but no swelling. I am going to apply a very low heat source from a heating pad, and see if that does anything!!
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Susan

Offline scasnerkay

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Re: This must be Jarlsberg season!
« Reply #4 on: August 13, 2020, 04:59:39 AM »
I did cut into this cheese today. Quite nice! But not really any holes to speak of. Beautiful flexible paste. Better without the rind though!!
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Susan
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