The next cheese on my list was a Jarlsberg.
12 litres 3.6% homogenised milk
2 litres 2% milk
¼ tsp Flora Danica
PINCH Propionic Shermanii
½ tsp CaCl in non chlorinated water
½ tsp rennet in non chlorinated water
Add ½ tsp CaCl in water to milk and indirectly heat to 37°C. pH 6.53
Add ¼ tsp Flora Danica and PINCH Propionic Shermanii and hydrate for 5 mins. Mix well
Cover and let rest 45 mins. pH 6.47
Add ½ tsp Rennet in water and stir 30”
Flocc time: 18mins X 3.0 = 54mins
Cover and let rest 54 mins. Check for clean break
Cut curds ½” with a whisk. Let rest 5 mins. Stir gently with whisk for 20 mins. Let rest 5 mins. pH 6.45
Remove 3 litres of whey. Stir gently with whisk to stop clumping
Add 3 litres of 60°C tap water (boiled and cooled) in small doses, while stirring, to 39°C over 30 mins
Stir gently with whisk for 30 mins. Check firmness of curds with fingers
Let rest 5 mins. pH 6.50. Drain the whey to about 2” above the curds
Put a cheesecloth lined mould into a small (10 litre) stainless steel pot. Evenly pour in curds and cover with cheesecloth
Add the follower. Pre-press for 15 mins with a 3 litre jug of warm water while under the whey
Remove mould from pot and carefully flip cheese. Discard the whey. Curds should be soft but cohesive
Time to press the cheese
Press 10 kg for 30mins. Flip the cheese
Press 20 kg for 8 hrs. Flip the cheese
Press 20 kg for 10 hrs. pH is 5.40
Brine for 12 hours in an 18% brine solution. Flip at 6 hrs
Pat dry with paper towels
Air dry for 2-3 days. Turn often
Rack for 4 days @ 13°C to form a light rind. Turn daily
Vacuum pack and rack @ 13°C for 10 days. Total ripening time so far is 2 weeks
Age at 18°C RT for 6 weeks. Turn daily
Refrigerate @ 4°C for a few days
The Jarlsberg looked OK after the brining.
After it's initial aging in the cheese cave at 13°C it is now aging at room temperature to develop the eyes
There is a nice white mold starting to cover the cheese
I'm a bit concerned about the bulging on the sides. It's starting to look like a very lumpy cheese and cracks are starting to form
Should I vacuum pack it and put it back in the cheese cave to settle it down?
