First attempt at Jarlsberg

[jamesblair76]

I followed Jim Wallace's "Norwegian style cheese", 1st aging phase at 11C, lasted 10days, 2nd phase for 5 weeks was around 18-20C, and finally, about 3 weeks at 11C. I wasn't hopeful.

I'd decided not to wax it, I just kept it natural, but battled mold, mostly blue, constantly. At various points I dry rubbed the mold down, brine washed it off, and even oiled it 3 times. In the end, I cut it open because it was too high maintenance and I was losing hope of a good outcome. I know it was supposed to bulge, but it felt VERY soft and spongy.

When I cut it open though, despite the holes being smaller than normal, and some enormous chasms, the smell and taste are very close to the real thing. The rind is inedible though.

Very happy with it considering my expectations.

[River Bottom Farm]

Well at least you ended up with an eddible cheese on the inside. What would you change next time?

[jamesblair76]

I'd definitely wax it.

I'm not sure what caused the small holes and massive fissures, too dry and hard after first aging phase maybe??

[River Bottom Farm]

I would think probably lack of moisture in cheese causing not enough elasticity so it tore or cracked instead of creating eyes.

[TravisNTexas]

I would think probably lack of moisture in cheese causing not enough elasticity so it tore or cracked instead of creating eyes.

That makes sense.  Is moisture content the only factor that effects elasticity?

[River Bottom Farm]

Acid development and brine pH also play an important part in elacticity

[stgagnon]

Congratulations on a nice looking/tasting cheese!   I'm inspired!!
I want to try this recipe as well. 
However.. does it really only make 2 lbs?  It calls for a "large" mold, and it starts with 4 gallons..?

I have a tiny little press that can't take a large mold (can only take 5" diameter) and I would like to shrink the anyway because I don't usually have 4 gallons to work with.   

Thanks

Suzanne G.

[jamesblair76]

Thanks Suzanne,

I didn't weight it, but it would have been around 2kg, so what's that, about 4lb? Similar to other hard cheeses I've made.

Good luck!

Cheers,
James