Print Page - Jarlsberg #2

Title: Jarlsberg #2
Post by: timsumrall on July 01, 2018, 04:33:19 PM

Much happier with the shape. Before the warm phase I bound it with cloth and vac'ed it.

Again this a mesophillic type. If it doesn't work out I'll try Thewitt's recipe.

Make date 4/28/2018. It's back in the cooler for a few months.

Title: Re: Jarlsberg #2
Post by: River Bottom Farm on July 01, 2018, 05:46:44 PM

Looks like a nice one!

Title: Re: Jarlsberg #2
Post by: aghIV on July 08, 2018, 07:00:55 AM

So that swelling happened while it was vac packed?

Title: Re: Jarlsberg #2
Post by: timsumrall on July 14, 2018, 08:04:08 AM

Quote from: aghIV on July 08, 2018, 07:00:55 AM
So that swelling happened while it was vac packed?

Yes

Title: Re: Jarlsberg #2
Post by: TailPipe on July 14, 2018, 05:29:01 PM

Tim. Why cloth bound when vac packing? Just wondering.

I have one admit 5 weeks old that I waxed. Wax started to split so I vac packed it. Still looks like it's expanding ok too.

Title: Re: Jarlsberg #2
Post by: timsumrall on July 15, 2018, 06:30:10 AM

Tailpipe,

Cloth binding mitigates the vac bag from deforming the cheese.

I found that during the warm phase "my" Jarlsberg is quite soft and takes on every impression. Not sure if this is true for others. The vac bag makes creases which in turn cuts into the cheese.

Title: Re: Jarlsberg #2
Post by: TailPipe on July 15, 2018, 01:19:42 PM

Thanks! I'll have to try that!

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: timsumrall on July 01, 2018, 04:33:19 PM