Jarlsberg cheese is a mild, semi-soft cow’s milk cheese of Norwegian origin. It resembles a Swiss Emmental with distinctive, open and irregular ‘eyes’ although it tends to be sweeter and stronger than Emmentaler.
Jarlsberg is a semi-firm yellow interior that is buttery, rich in texture with a mild, nutty flavour.
I found Jarlsberg quite easy to make, and the hardest part is waiting the 8 weeks for it to mature.
Makes about 1.1 kg of Jarlsberg
- 9 Litres (9 quarts) whole milk (about 3.8% fat)
- 500 ml (½ qt) partially skimmed milk (about 1% fat).
- ¼ teaspoon (Tad) Thermophilic Culture (MOT92)
- 1/8 teaspoon (Dash) Propionic Shermanii
- 2.5ml (½ tsp) liquid rennet IMCU 190, diluted in ¼ cup non-chlorinated water.
- 2.5ml (½ tsp) Calcium Chloride, diluted in ¼ cup non-chlorinated water.
- Cool saturated brine solution (18%).
- Cheese wax
Mould – 165mm cheese mould
- Sanitise all equipment.
- Warm your milk to 33°C (92°F), stirring gently whilst bringing up to temperature. Turn off the heat.
- Sprinkle culture and P. Shermanii over the surface of the milk and allow to rehydrate for 3 minutes. Stir thoroughly in an up and down motion without breaking the surface of the milk. Cover and allow to rest for 30 minutes at the target temperature.
- Add the Calcium Chloride solution and mix well.
- Add the rennet solution to the milk and mix thoroughly using the same up and down motion for no more than 2 minutes. Cover and allow to set for 45 minutes.
- Check for a clean break. If necessary, leave for another 5 minutes then check again.
Cutting and Washing the curd
- Using a balloon whisk in an up and down motion, cut curd into 0.75 cm (¼ inch) cubes. When the curd is cut, continue stirring for 2o minutes. Let stand for 5 minutes.
- Drain off the whey to expose the curds. I use a sieve and ladle to ensure that I only drain out the whey.
- Replace the whey with an equal amount of warm water (about 60°C (140°F) to the original level of the whey to bring the curd temperature up to 38°C (100°F).
- Turn on heat to low to gently warm the curds to 42°C/108°F over a period of 30 minutes, whilst stirring continuously.
Draining and Pressing
- Let the curds settle and begin to mat together. Drain off into a cheesecloth lined colander allow to drain for 1 minute. Bundle up the curd filled cheesecloth and transfer to your cheese mould. Fold the cheesecloth over the top and put the follower on top.
- Place the mould in the cheese press and press at 11 kg (24 lbs) for 30 minutes.
- Remove the cheese and re-wrap in cheesecloth and place it back in the cheese mould. Cover with the excess cheesecloth and replace the follower. Press at 22.5 kg (50 lbs) for 8 hours.
- Release from cheese press, turn and re-wrap in cheesecloth and press as before at 22.5 kg (50 lbs) for 8 hours.
- Remove cheese from the cheese press and unwrap. Place in the saturated brine solution for 12 hours, turning over once at 6 hours.
- Remove from the brine and let air dry on a cheese mat at room temperature for 2-3 days. Turn a couple of times daily until touch dry.
Affinage (aka Maturing)
- Coat the cheese in 2 layers of cheese wax. Ripen at 10°C (50°F) and 85% humidity, for two weeks, turning daily for even ripening.
- After two weeks, continue ripening cheese at 18°C/65°F for 4 to 6 weeks, turning the wheel twice weekly.
- You will notice the cheese begins to swell at the 4-week mark. If wax splits, then re-wax to avoid drying until fully matured.
- The Jarlsberg cheese is now ready to eat and should have fully formed eyes.
You can pick up supplies for Jarlsberg cheese at our shop https://www.littlegreenworkshops.com.au. I recommend the Italian Cheese Kit with the addition of Propionic Shermanii, as it contains most cultures, supplies, and equipment you’ll need to make this cheese.