Jarlsberg would have to be one of the most exciting cheeses to make at home. Why, I hear you ask?
Well, it’s because you can see it visibly growing, or swelling as it matures. As the eyes develop, the cheese paste expands because of the CO² created by the Propionic Shermanii. This, in turn, makes the entire cheese wheel expand.
It may also force the wax coating of the cheese to split, so you need to keep and eye on it and reseal when necessary.
So what did my Jarlsberg taste like?
I think it was one of the best cheeses of this type that I have ever made. I was so proud that I posted this Jarlsberg cheese taste test on Cheeseman.tv
So there you have it. Did you like the official taste testers?
You can pick up supplies for Jarlsberg at our shop https://www.littlegreenworkshops.com.au. I recommend the Italian Cheese kit, with the addition of Propionic Shermanii as it contains most things you need to make this cheese.
Do you have a recipe or a video that pertains to cheese making in the 18th century or something that could be cured on the Shelf I watch a video on YouTube Townsend Channel and they made cheese in the traditional 18th century fashion I wanted to know if there were other options thank you and God bless PS what I’m looking to do is have something that is self rather than refrigerated thank you