Jarlsberg, in the cave

[passedpawn]

I love this cheese. Hoping for success. We'll see. Almost warm phase time, where it develops the holes (like swiss).

I have a new curd spoon. I like it. Gets into the corners of my pot better than its predecessor.

 

[pvtpublic]

I've seen so many of your cheese and sausage posts and I can't help but become so envious of your awesome skills!

 

[passedpawn]

I've seen so many of your cheese and sausage posts and I can't help but become so envious of your awesome skills!

Sausage is always great. Cheese is a crapshoot - I've had some failures for sure lol

 

[passedpawn]

Warm phase, waiting for it to plump with internal holes. The cheese seems perfect in that the curd knit and moisture will allow it to expand when bubbles form, without splitting.

Problem is, it's not plumping. The proprionic shermanii bacteria I added to the milk should ferment the lactose and produce lots of CO2, causing the flat wheel to become rounded on top and bottom. Not sure why it's not happening. THe shermanii is not that old, and I've definately used much older.

I bagged it because it's SOOOO much easier to age cheeses like this. Salted and bagged, no worries of mold growth. Same as waxing, though waxing is a pain, and can still mold if there are pinholes. Also, bagged cheese can be opened, tried, then re-vacuumed. Can't do that with wax.