Jarlsberg-Style Cheese | How To Make
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Jarlsberg Cheese is one of our family's (and many of our friends') favorites. This washed-curd cheese is cultured with homemade yogurt and gets its eye development from the addition of propionic shermanii.
CHAPTERS
00:00 Jarlsberg-Style Cheese
00:21 Making the Cheese
01:15 Adding Calcium Chloride
01:30 Adding the Yogurt
02:08 Propionic Shermanii
02:28 Propionic Shermanii: purpose
03:11 Propionic Shermanii: shelf life
04:11 Propionic Shermanii: scaling up
05:37 Propionic Shermanii: using it after it's expired
06:02 Adding the Rennet
07:41 Cutting the Curd
09:15 Stirring Curds for 20 minutes, off-heat
10:58 Washing the Curd: raising the temp to 100 degrees
14:00 Heating the Curd to 108 degrees
15:18 Pitching the Curd
16:23 Pressing the Cheese
19:00 Brining the Cheese
19:33 Air Drying the Cheese
20:10 Packing and Aging the Cheese
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