Ok, My very first Jarlsberg is now 6 days old and the surface is dry and starting to darken.
I have read several articles on making Jarlsberg and they all vary in waxing time.
Some say three days, some say three weeks and others so not at all.
I would appreciate some guidance on what you have found succesful.
Cheers,
Bill.
I would say it depends, to some extent, on the size of the cheese...once the rind is fairly dry (as yours is) if it is a 2 pound (1 kilo) cheese then you might consider waxing it sooner than a 4 or 5 pounder. The problem with the smaller cheeses is they will dry out entirely much sooner if left too long.
That makes sense, it is about 1 kilo.
Waxing it is!
Thank you.
Looking around the web it seems that a pinch of sodium nitrate helps with a Jarlsberg.
Today the wax has been breached and some whey has leaked out. I guess this is from the bubbles forming in the cheese as it has a split in the top visible through the wax. We have had a couple of warmer days here and that may be the cause.
Do I have to remove the wax and let it re-dry or try and fix the breach?
Ok a web search found the following:
Quote from: JeffHamm on February 08, 2012, 06:46:34 AM
I think in smaller cheeses you have to go for smaller eyes, like you have. Larger eyes would probably cause the cheese to split. Now, that being said, I've never made a swiss and I'm just rattling off what I recall being talked about a while back. I'm sure you've looked into those threads a lot more closely than I, so, I'll stop now. Looks great though. And the bread sounds good too. Yum!
- Jeff
Picture added. Any recommendations/suggestions?
117 looks - no answers?
Sorry guy...I have no experience with waxing and with jarlsbergs or swiss at all.
Just as a guess I would think remove the wax, dry and rewax....not sure, other than lard, how you could perform repairs.
Thanks anyway.
I started another thread and received some answers.
I have removed the wax and apart from the cracks it looks and smells great.