Jarlsberg?

[GortKlaatu]

I cut into my 4 month old Jarlsberg today. It was my third as I wasn't happy with the two previous recipes I had used. This one was very different.
Hmmmmmm
It was a very good cheese--sort of a creamy elasticity and with small holes. It has a cooked caramel flavor, but no nuttiness and certainly not Jarlsberg-like (or any other "Swiss")
Is it a disappointment? Only if I call it a Jarlsberg--cuz it ain't.
Is it a success? Yes, if I call it something completely different and have no expectation that it is like any Goutaler cheese.  In fact, I've never tasted a cheese quite like it. It has a very interesting flavor and texture.
Will I make it again?  At this point, I think not. Time to look for a better recipe. (But by the time we eat the remaining 4 pounds, who knows?

[Thewitt]

I've made the recipe that Gavin Webber has on YouTube several times with great success. I have another finishing right now, waxed, aging at room temperature until the end of May.  I think this recipe came from 200 Easy Homemade Cheese Recipes, with some slight modifications.

[AnnDee]

Nice cheese gortklaatu, it looks like Tomme.

[GortKlaatu]

Thanks AnnDee