Did my first Jarlsberg last weekend. It was a four gallon make using two gallons of 2% and 2 gallons of whole milk. A modification of the 200 Easy Homemade Cheeses recipe. I actually mixed the 1/2 teaspoon of Thermo B and the 1/4 teaspoon of propionic bacteria into a half filled jug of the milk and shook it up to mix prior to heating. About five minutes later I added the 3/4 teaspoon of CaCl.
First off the milk is heated to 92° F.
Allow the milk to set , undisturbed, for 45 minutes. Next step is to add in the 3/4 teaspoon of rennet diluted in a 1/4 cup of cool, non-chlorinated water. Then let the milk set, maintaining the temperature, for a further 40 minutes, or until you get a clean break.
The recipe calls for using a long bladed knife to cut the cure into "navy bean sized" pieces but I have found that my large whisk does that job just fine. Once cut continue stirring for 20 minutes. Then let the curd rest, and settle, for 5 minutes.
Once settled you have to drain about 30% of the whey and replace with slightly less 140° F water bringing the temperature to 100° F. You now return the pot to the heat and slowly raise the temperature, over 30 minutes, to 108° F while stirring continuously. Now let the curd settle once again and drain off into a cheese cloth lined colander and place into a mold. They then call for pressing at medium pressure for 30 minutes. You should then flip the cheese in the mold and press overnight at medium pressure. I used 50 pounds of pressure on my 8" Tomme mold.
With the cheese pressed it is removed from the mold and brined in an 18% solution for 12 hours, turning after 6. The cheese is then dried and allowed to set out at room temperature (70-72° F) for two to three days to dry off the surface. The cheese should then be moved to the cave and turned daily for 2 weeks. I am currently at my second week with this cheese and look forward to the warm drying cycle next week.
Nice result Al and a "thumbs up" :). The 4 gal. make for Jarlsberg creates a nice size for expansion.
That's what I was thinking John. I may pull a Kern on it during its warm stage for the first 24 hours and then let the top and bottom expand. looking for that "Jarlsberg shape" if such a thing exists. ???
Well I managed to get a double bulge on this thing so it's going in the wax! Good smell to it. Should be a great cheese after aging. :D
Very nice. Mine hasn't that beautiful a shape...
Thanks Danbo!! I was hoping this one would swell even more and then I realized it wasn't an Emmental. Should be fine. It did swell a bit more when it hit that hot wax! ;D
Al, I know this was a while ago but just curious if you've cut this one yet and how it turned out...
It was pretty good. Not as nutty as I would have liked but still reminiscent of Jarlsberg.