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Sometimes I forget to check in here, much as I enjoy the forum, and learn from what I read. It was fun to realize that others are working Jarlsberg type cheeses right now as well!

I just oiled up the cheese after 2 weeks in the cave, and have it covered on the counter for its rest at room temperature. I am hoping my PS culture still has life! It has been 5 years since I did this style!

So many Jarlsbergs ... and none of you are near me...       so I cannot come over to help you taste..... boo hoo...

Susan, is you PS 5 years old? Mine was 3 and I was wondering if I should have used it with my first attempt at Jarlsberg. Mine didn't have very good eye formation and looks more like someone trying to wake up

My assessment so far is the PS was too old. The cheese smells lovely, but no swelling. I am going to apply a very low heat source from a heating pad, and see if that does anything!!

I did cut into this cheese today. Quite nice! But not really any holes to speak of. Beautiful flexible paste. Better without the rind though!!