Jarlsberg During Initial Drying

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)


Waxed and Ready for Frig.

Quick Recap:

  • 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.

Time to try some Jarlsberg.