This week’s cheese project is to re-make the first cheese I ever made, Jarlsberg. I decided to make a double batch and make each one with 3.5 gallons of milk, 3 gallons whole and 1/2 gallon 1%. The first time I made Jarlsberg, I knew nothing about making cheese and I probably got lucky, but this cheese got better almost every month until it was gone. So I want a bunch of this cheese in the frig aging! This time I was hoping for 7lbs. and got a little over 6.5 lbs.
2 pots of 3.5 gallons of milk, this was looking like a whole lot of milk. As they began to heat one pot was about 15 mins. behind the other. This turned out to be a pretty good thing as the process continued. It gave me time to add cultures and stir the pot and record the results.
Here are the notes on the project.
- 6 gallons – King Soopers whole milk
- 1 gallon – King Soopers 1% milk
- 1/4 tsp Thermophilic culture (x2)
- 1/8 tsp Propionic Bacteria (x2)
- 2 tsp Calcium Chloride(x2)
- 1 tsp Rennet (x2)
- Heat milk to 82°
- Add culture rehydrate for 5 mins.
- Mix for 1 min.
- Continue to warm to 92°
- Add Calcium Chloride
- Mix for 1, let sit for 5 mins.
- Add Rennet, mix for 1 min.
- Turn off heat and set for 60 mins.
- Wait for clean break
- Cut to navy bean size used knife and whisk
- Stir for 20 mins
- Let stand 5 mins
- remove 1/3 whey or until you see curd
- Add enough 140° water to bring to 100°
- return to heat
- up to 108° over 30 mins.
- pour into colander
- press at 15 lbs.
- flip after an hour
- press at 30 lbs. over night.
- brine for 12 hours
The finishing of this cheese is unique, let dry for a couple days, then ripen at 50° for 2 weeks. Continue to ripen at 65° for 4-6 weeks and finish aging in the cave. Don’t forget to turn periodically. Generally, aging for 4-10 months. I cut off the aging at 10 months, as I doubt I can wait that long.
Update: Out of the Frig October 25th. Resting in the basement for 4-6 weeks. Back t o the Frig just after Thanksgiving.