Jarlsberg

[Thewitt]

Jarlsberg was ready today and it was perfect.

Very pleased.

[GortKlaatu]

Awesome!  AC4U!
I haven't been happy with my Jarlsberg recipes....would you mind sharing yours?

[River Bottom Farm]

Very nice! AC4U

[Andrew Marshallsay]

A magnificent looking Jarlsberg.
A cheee from me too!

[Thewitt]

Awesome!  AC4U!
I haven't been happy with my Jarlsberg recipes....would you mind sharing yours?

Here you go:

9 1/2 quarts whole milk
1/2 quart 2% milk
1/4 tsp thermophilic culture
1/8 teaspoon propionic shermanii
1/2 tsp calcium chloride in 1/4 cup water
1/2 tsp liquid rennet in 1/4 cup water
Brine solution
----------
Heat the milk to 92°
Add the thermophilic culture
    Let it rehydrate for 1 minute and then stir
Add the propionic shermanii
    Let it rehydrate for 3 minutes and then stir
    Wait 45 minutes for the milk to ripen
Add calcium chloride and stir
Add rennet and stir for less than 1 minute
    Wait 45 minutes and check for a clean break
Cut the curd to 1/3"
    Use a balloon whisk and plunge into the curd to cut small
    Stir gently for 20 minutes
    Let it rest for 5 minutes
Heat 5 quarts of water to 140°
Remove whey to the level of the curds
    Stir the curds to break them up a little
    Replace the whey with the hot water
    Temp should be roughly 100°
Increase temp to 108° over 30 minutes stirring gently (2° every 7 minutes from 100°)
    Wait for 5 minutes
Pour through cheese cloth lined mold
Press for 30 minutes at 24#
Turn and press for 8 hours at 50#
Turn again and press for 8 hours at 50#
Brine for 12 hours turning after 6 hours
Air dry for 2-3 days turning daily
Wax - do NOT vacuum pack. The cheese needs to expand for the eyes.
Ripen at 50° for 2 weeks turning daily
Ripen at 65° for 4-6 weeks turn every 3 days (room temp)

[GortKlaatu]

Awesomeness.  And another C4U for being so kind and helpful