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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.

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! 

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.