![\"Gruyere\"](\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/02\/20160215_085248_resized-300x169.jpg\")
<\/a>been developing a little blue mold in the sealed bag, not a lot so I wasn’t worried. After cleaning it up, I cut a few pieces to try. \u00a0It was a bit dry like parmesan and tasted kinda like that too. \u00a0The outside edge also has a little bit of a blue taste. \u00a0Anyway, I like the way it tastes and the way it is aging, so I put it back into the same seal-a-meal back and sealed it up again.<\/p>\n
The other thing I opened was the Jarlsberg Remake<\/a>\u00a0from October 9th, 2015. \u00a0This was a 7<\/p>\n gallon batch of Jarlsberg, two\u00a0– 3.5\u00a0gallon batches combined into three wheels. \u00a0I believe that the wheels turned out to be 3.5 lbs., 2.5 lbs. and 1 pound wheel. \u00a0The smaller one is what I cut open as it was in a seal-a-meal bag and easiest to get open. \u00a0This wheel has always had a nice springy feel to it. \u00a0Once I opened it I\u00a0noticed it was a little damp and that moisture has keep the cheese soft and creamy. \u00a0It’s consistency was nice in your mouth without an overpowering flavor. It has only been aging for 4 months and that’s the way it tasted. As I remember back to the the first Jarlsberg I made, it wasn’t impressive at 4 months either, but at 7 or 8 months we couldn’t stop eating it. \u00a0So hopes are high!<\/p>\n So it is 2016, let’s make some cheese.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" As I look at my last posting, I realize that it has been sometime since I last posted. \u00a0Luckily, I have been making cheese, just\u00a0not talking about it. \u00a0I have also been eating some, I took a class and have been watching my Frig carefully. My plan is to begin to add in the entries for cheese I have made…<\/p>\n","protected":false},"author":2,"featured_media":232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[4,11],"tags":[],"class_list":["post-229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hardcheese","category-semi-hard"],"_links":{"self":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=229"}],"version-history":[{"count":3,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/229\/revisions"}],"predecessor-version":[{"id":235,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/posts\/229\/revisions\/235"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=\/wp\/v2\/media\/232"}],"wp:attachment":[{"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=229"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cheese.sunspotdesign.com\/cheese\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"4](\"http:\/\/cheese.sunspotdesign.com\/cheese\/wp-content\/uploads\/2016\/02\/20160215_084123_resized-300x169.jpg\")
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