Print Page - A lovely Jarlsberg type

Title: A lovely Jarlsberg type
Post by: scasnerkay on November 30, 2015, 05:40:33 AM

I decided to use veg rennet on this one, and I am most pleased with the result. No bitterness, very smooth and creamy flavor. The PB bacteria was pretty old, so I am surprised at the nice holiness! The cheese is not quite as nutty as I would like, but my husband enjoyed it and usually he turns down "swiss" type cheeses. This was a 3.75 gallon make (Jersey and a little goat thrown in because I had some) made August 4, so it is almost 4 months along. I think half will go back for longer aging.

Title: Re: A lovely Jarlsberg type
Post by: MarshmallowBlue on November 30, 2015, 08:58:03 PM

This looks so very good! Did you have a recipe?

Title: Re: A lovely Jarlsberg type
Post by: scasnerkay on November 30, 2015, 10:18:44 PM

The recipe spread sheet is an attachment just above the image!

Title: Re: A lovely Jarlsberg type
Post by: MarshmallowBlue on December 01, 2015, 09:27:45 PM

Oh I see it, thanks very much.

Title: Re: A lovely Jarlsberg type
Post by: Boofer on December 02, 2015, 06:08:15 AM

Sweet-looking cheese, Susan. Nice eyes.

Have a cheese.

-Boofer-

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: scasnerkay on November 30, 2015, 05:40:33 AM