Jarlsberg Hole Disappointment

[Lancer99]

Followed Ms. Karlin's recipe, cellared for two weeks, then two months at 60-65 degrees, blew out of its wax jacket and had to be re-waxed twice, so the Propionic seemed to be going well, then spent the last month in the refrigerator.



So why no round holes?


It should have round holes, dammit!

Still, it tastes really good. Maybe a bit too lactic, but with excellent texture, and I couldn't help but eat all of the smaller part.   So I should stop bitching.


The rest will be re-waxed and returned to its refiregitatored coldness for a month or two until the next tasting.

Thanks,
-L

[mikekchar]

Wow!  Looks super yummy!  AC4U :-)  I seriously want to make one, but haven't been in town long enough to age it.  However, my hairdresser is giving me a cheese fridge in exchange for cheese futures, so I *could* start making some of these long aged cheeses soon :-)

[awakephd]

As I understand it, it is very difficult to get the classic round holes in the small sizes that home cheese makers typically make. What you have shown is typical of the emmentalers I've made.

[Lancer99]

Thanks, I should stop obsessing about holes, the proof is in the tasting, and this was indeed very good (pats self on back).

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/sep/09/hole-jarlsberg-cheese-norway

Pretty funny article from The Guardian, not snarky at all

"As a cursory glance at any episode of Tom and Jerry or Man v Food will show, 'Swiss', as holey cheese is generically known, is big Stateside; second only to 'American cheese', which, as we all know, isn't cheese at all."

L

[Lancer99]

In the end, this was good enough that I kept nibbling away at it, and finally had to force myself to re-wax it so I'd stop.  Not much left for the fridge 



-L

[rukiddingme]

Nice job on the Jarlsberg. It looks great. I did my first Jarlsberg style and got very similar results to yours. Lots of little holes but a taste of Jarlsberg. Also my paste was not quite as "rubbery" as the Jarlsberg I typically buy. It was absolutely delicious and I look forward to attempting to "perfect" the Norwegian cheese.
AC4U!!!