Jarlsberg is a bit of a favourite with She Who Must Be Obeyed. I quite like it myself too, so I thought it was time I gave it a go. The make was derived from Scasnerkay's makes with reference also to Cheesemaking.com.
10 L Fleurieu Full Cream unhomogenised milk P=3.3%, F=3.8% brought to 32C
• ¼ teaspoon (3 dashes ) of M235 mesophilic starter ( equivalent to Flora Danica)
• ½ teaspoon (3 tads) of Propionic bacteria
• 1.75ml of 200 IMCU rennet in 35ml of water.
• 3ml of CaCl2 in 60ml of water.
Heated the milk to 95°F (35°C), then gently stirred in the cultures and covered.
Let the milk ripen for 45 minutes then added the diluted calcium chloride and stirred.
Left for a further five minutes, added the diluted rennet and stirred for two minutes.
Flocculation time = 15 min. Multiplier = 3. Coagulation time = 45 min.
Cut the curds into 2.0 cm cubes. Rest 5 min. (Probably would be better to cut the curds smaller initially rather than progressively, to achieve more control over curd size.)
Stirred the curds, progressing to stirring with a whisk, gently for 20 minutes.
Let the curds settle.
Drained one-third of the whey from the cooking pot.
Slowly, over 20 min., added 60°C water to replace about ½ the volume of whey removed, and stirred. Brought the curds to a target temperature of 39°C.
Maintained the target temperature for 40 minutes, continually stirring the curds to prevent them from matting.
Let the curds rest for five minutes at the target temperature.
Consolidated curds by hand and transferred to a lined mould.
Pressed in pot under whey with about 9lbs (~0.3 PSI) for 20 min.
Removed from pot, turned and pressed at 0.34 PSI, increased to 1.06 PSI after 10 min., for 1 hour.
Turned and pressed at 1.06 PSI for 3 hours (kept warm for the first 3 hours)
Turned and pressed at 1.06 PSI for 6 hours.
Pressed naked at 0.14 PSI for 9 hours.
Removed the cheese from the press, and currently bathing it in the brine solution for six hours.
Once it comes out of the brine, the plan is to give it 2 weeks in the cave at about 13C and 85%RH followed by a 4 week warm phase and then waxing and an indeterminate aging period.
Porn, Raw Prawn. Where is the cheese porn? 8)
My apologies, Kern.
I think I just got too caught up in the cheese making process and forgot to wield the Pentax. No excuse of course.
I hope that this belated morsel will be enough to satisfy your desires for the moment.
Andrew:
It will be fun to follow your Jarlesberg. Your recipe follows a Maasdamm I made earlier this year. This was the most well liked cheese I've ever made. ;D
Thanks Kern. That is encouraging.
Awesome start Prawn... thanks for sharing ... I look forward to this one progressing
ACFY
F
Thanks, Fritz.
This one came out of the cave today. A quick wash down with vinegar/brine to remove traces of mould and into a not-quite-sealed container at room temperature for the warm phase. This is new territory for me but I'm pretty happy with how it's looking.
Beautiful Andrew :)
Very hansom.
I've been interstate for the last week so my cheeses have been neglected. When I came back I found a lovely assortment of unwanted moulds on my Jarlsberg. It cleaned up well so I'm not too worried, although the surface has become wrinkled so I could not get all of the mould out of the crevasses.
A little more concerning is the fact that it has not started to swell even though it's over two weeks into the warm phase.
I reckon it needs a warmer environment?
Your cheese looks goldie good though, can't wait for the taste report.
Well, it's been in the warm phase for over 5 weeks now. Temperatures in the room where it has been living have varied from about 16C early in the period up to the 20s recently but there is still no swelling.
That being the case, I decided today that it was time to wax it and return it to the cave.
Cheese looks wicked awesome! How long to age in the cave? I'll bet it will taste great!
Andrew, a couple of thoughts on the swelling. One is that I find that just sitting out at room temperature (which in my case may be warmer than yours - swings between around 70-80°F, 21-27°C), does not produce much swelling, at least in my Emmentaler style makes. However, if I set the cheese on top of my refrigerator (in its ripening box, of course), it swells up nicely. Not sure if Jarlsberg would be any different, but you might try something like this next time.
The other thing is that Shermanii is quite salt sensitive. That said, 6 hours in the brine, for a 10 liter make, seems like it ought to work - Caldwell calls for 2.5 hours per pound; if my math is right, that works out to 5.5 hours per kg. So, if you got a bit more than a 1 kg yield, 6 hours ought to be about right. But if all else fails, you could try backing this off by an hour or so.
Mike, thanks for the kind comment. I'll probably leave it for a couple more months.
Andy, thanks for the information. I haven't had much to do with Shermanii but I'll bear that in mind for the next one.
Andrew, I put mine 2 weeks in a room that was around 22-28 C. It swelled up but I think next time I will put in a cooler place 22-24C then hopefully bigger holes can be produced.
You raise an interesting point there Ann. I don't know how temperature affects eye size or, indeed, what the optimum temperature is.
Caldwell's book gives two recipes for cheese with eyes which call for 15-18C for small eyes and 20-25 for large eyes.
Interestingly, I have just opened an Edam with unexpected eyes. It must have been cross-contaminated by the Gruyere I made some time before. That had been kept at around 13-14C and had no warm phase.
I'm in with the rest. I found that until I place my emmentaler in an 80°F room it wouldn't swell. When I did however, it blew up like a ballon. Jarlsberg is one of my favorites. Will have to try some soon. AC4U for your perseverance and an amazing first attempt! ;D
Thanks for the cheese, Al.
I'll think about taking it out of the fridge again as it is starting to get quite warm here now.
Well, I took it out of the fridge for a couple of weeks, with room temperatures here getting into the twenties. I noticed after a while that the wax seemed to be loose on the cheese. Yesterday, when I picked it up, the wax split. I peeled it off and found a layer of wet, crumbly cheese, both top and bottom.
I have now cut off the dodgy stuff and vacuum bagged the rest. What remains is quite nice but nothing like a Jarlsberg. The taste and texture are somewhere between an Edam and a Cheddar.
I think that the problem was that I didn't manage to remove all the mould from the top and bottom before I waxed it, because of the deep wrinkles. The curved side, which was not wrinkled, was not significantly affected.
There is still little or no sign of eyes. This is ironic because an Edam which I made shortly before this Jarlsberg, developed eyes without any addition of Propionic culture.
The downside is that I lost a good third of the cheese. On the other hand, I did get some nice cheese out of it and I did learn some more stuff about cheese making.
Ah, I see a fine candidate for the collection (https://cheeseforum.org/forum/index.php/topic,10888.0.html). :D
-Boofer-
Quote from: Boofer on December 14, 2016, 12:30:33 AM
Ah, I see a fine candidate for the collection (https://cheeseforum.org/forum/index.php/topic,10888.0.html). :D
You're just saying that to make me feel better!
A cheese for that!!! :)
I've just opened the first of this. So, what do we have?
Jarlsberg, definitely not!
It is a very nice, tasty cheese though. A little bitey. More like a cheddar than anything else but with a rather more elastic texture than the Cheddars I have made.
All in all I think that I will consider it, not a failure but rather a trip to an unexpected destination. (Sorry, Boofer)
Rules are that you must name your new creation. ;)
Quote from: Duntov on February 04, 2017, 05:09:27 AM
Rules are that you must name your new creation. ;)
Damn. Why do people keep in sneaking up on me with new rules?
What about Roger?
Quote from: Raw Prawn on February 04, 2017, 03:06:22 AM
All in all I think that I will consider it, not a failure but rather a trip to an unexpected destination. (Sorry, Boofer)
Missed it by that much! :(
Seems like I've had a few like that too. For not just tossing it on the compost pile and actually finding your cheese's inner beauty...have a cheese. :D
"Roger"? Sure, what's in a name? ::)
-Boofer-