Jarlsberg-Style Cheese | How To Make

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.
Get the printable recipe PDF here: milkslinger.com/shop/jarlsber...
LINKS and RECIPES
Recipe Inspiration from Gavin Webber: bit.ly/3zf8gCX
Propionic Shermanii: bit.ly/3TPxnFL (New England Cheesemaking Supply)
Homemade Yogurt: bit.ly/3S3L6It
Homemade Calcium Chloride Solution: bit.ly/3OGyMuG
Alpine Tomme Cheese: bit.ly/3vmQP24 (blog)
Cheese Press: bit.ly/3BjMSP1 (New England Cheesemaking)
Rennet: bit.ly/3AZldBT (New England Cheesemaking)
Cheesecloth: bit.ly/3evpHIM (New England Cheesemaking)
Read my blog: jennifermurch.com/
Recipes: jennifermurch.com/recipe-index
Email me: [e-mail]
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
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

[@Lena-ko5xf]

I love the way you make your videos. Thank you for sharing with us. I’m your follower now!

[@Therease1]

I just found your channel. Love it. Thank you so much.

[@jenniferturow1135]

I finally understand what I was doing wrong with my several attempts at making cheese. You are so clear on instructions. I cant wait for my goats to give birth so I can try again. Thank you

[@nancyyamout8499]

I'm also new to cheese making but I love everything about it. I tried to make Kashkaval cheese with no luck. It's not known to lots of people. It's known in East Europe and Middle East. It's made with sheep cheese only. I wish you can try to make it, my two times trying ended up with very stingy smell, like old smelly socks.

[@Hasheur1]

"I've been following for a while, and I know that you're the best. I have a love for cheese and would love to see it prepared on your channel, particularly HALLOUMI cheese."

[@jmilkslinger]

Noted --- thank you!

[@F.K-ARTCHEESE]

I really appreciate your method of making cheese

[@monkeyhillfarm8852]

Oh my goodness, I wonder if that’s why my Swiss was blind? I bought the P Shermanni at the end of the season last year but didn’t use it until May. The cheese tasted and smelled great but hardly any holes. I’ll call them, thank you!

[@jmilkslinger]

I've suggested to them that they may want to start including the expiration date on their packaging... Let me know what you find out!

[@ValidityJ]

Hi Jennifer. Thank you for such a detailed video! I watched your baby swiss cheese making video as well. I do have some questions....but know, I haven't purchased the cheese making book yet. I'm TOTALLY captivated into getting into this. I don't know if there's not much to the aging process of Jarlesberg cheese?? The baby swiss was so much more involved with flipping and moving it to different temperatures over a long period of time. Why do you brine your wheels for 24 hours and do you have to use a specific kind of salt?? Kosher salt? Im wondering if you have a video on this (I'll dig around and see) but if you don't, id really love a video of all the equipment you use and approximate cost of such as well as the explanation why it's important, how it makes your life easier in this homesteading skill and a budget friendly alternative method. It seems this could end up being very expensive & I'm a little overwhelmed with seeing things like your "cheese fridge". That seems like a must have item if you want your cheese wheels to turn out really nice. Maybe give us a priority list of things that are "must have" items you may not already have in your kitchen that you really need when you start this. Last question. I'd love to do raw milk cheese making like you showed, but I live in southern Nevada and only know of one farmer near here with cows whose milk is very similar to goat milk (??? He explained this to me once at the farmer's market, but I forget what these cows are called 🤷🏻‍♀️)....His milk is REALLY expensive. How can one go about connecting with farmers ..... even if I have to drive a little .... and get raw milk? Can I use goat's milk? Can I used pasteurized milk from the store?? I will check out the book you reccommend, but i think a detailed video on the set up & options of how to go about all of this would be really helpful & a successful video. Oooooh. Mention the time you need too. That baby swiss you did...holy cow, there's no running out to a party or dinner with friends that day as you need to flip, flip, flip!!! Seems like a good day to clean & organize your house while making that cheese 😂 Thank you again for all the hard work you put into this video. I REALLY loved it.

[@jmilkslinger]

Hello there! 1. The Jarlsberg cheese process is similar to Baby Swiss, though a bit less involved, I think. Same idea, though. 2. Non-iodized salt is a must. 3. The amount of time I brine is based on the weight of the cheese, as well as its hardness. 4. I've been prepping to do some equipment videos, but in the meantime, all the links to tools and such are in the description box below each video. 5. Raw milk is expensive! Our financial resources are limited, so if I didn't have a cow, I wouldn't be making cheese --- at least not to this degree. 6. Finding affordable milk varies by state, too. 7. If you're interested in getting into cheesemaking, I highly recommend immersing yourself in learning for a couple weeks. Watch tons of videos. Get a couple books from the library. Take notes. The learning curve is steep --- and tons of fun! Good luck!

[@davidsalas7082]

Fabulous! I don't know how this showed up in my feed but I'm loving it. I just ordered that book you use. One cheese you can't find anywhere is a typical chilean cheese called queso mantecoso. I looked about and don't see any info on the cultures and processes that go into that. Have you heard of that and, if so, can you help a fella out? I think I'm going to take a crack at this. Unfortunatly, I don't have a cow in my back yard.

[@jmilkslinger]

I just looked at a recipe for that (in Spanish) and I think it's similar to American cheese (I have a recipe on the channel), but they thicken it with cornstarch and use Parmesan as the base. Does that sound right?

[@judithlehman6533]

Does the brining you did make it to the center of the cheese?

[@jmilkslinger]

I haven't tasted this one yet, but for all the others: yes. It always strikes me as kinda incredible....

[@jimduffy9773]

At the end when you were discussing fat still coming out of the cheese, you said that was a sign to put the cheese back into the fridge. Does it re-absorb?

[@jmilkslinger]

No, it doesn't reabsorb. Just, putting it back in the fridge prevents more fat from escaping. (Fat coming out of a cheese is a sign that the temp is too warm.)

[@nigelovery2545]

Good morning Jennifer,could you tell me how you make your yogurt culture.

[@jmilkslinger]

I make my yogurt using a freeze dried culture --- Danisco ABY2C Yogurt Culture: amzn.to/3n9LFCj --- and I have a video about making it here, if you're interested! (bit.ly/41xcPpa)

[@rachaelfaber6703]

I made this and around week 4 it started having an ammonia smell. Does this mean its gone/going bad??😢

[@jmilkslinger]

I haven't had trouble with hard cheeses getting an ammonia smell --- that's more a brie/camembert problem --- so I don't know for sure. Maybe? Maybe not? Try airing the cheese at room temp for a day or so and see if the smell goes away.

[@larryleveen-zs8vg]

I have made two batches of marks egg style cheese and had the same problem. After air drying, I waxed my cheese and then proceeded with the aging process as you describe. Near the end of the 65 degree phase, my cheese swelled enough to crack the wax coating. It suggests to me that it should not be sealed until after the room temperature aging phase. What to do??

[@jmilkslinger]

I have not tried waxing a Jarlsberg, but I've heard that people just patch the wax --- redip it, maybe, or they peel off the wax, clean up any mold, and then rewax. Since making this cheese, I've had the darndest time getting good eye development in my Jarlsbergs --- I used to get big eyes, and now they're super small. I've tried doing natural rinds, too --- no vac-packing --- and they still don't get eyes. I'm stumped!

[@larryleveen-zs8vg]

It appears that you need to wax your jarlsberg so it expands with nice eye development and cracks the wax!! 😀

[@jmilkslinger]

@@larryleveen-zs8vg 😂

[@weegie2818]

Jen, will yogurt with live cultures from the grocery store work?

[@jmilkslinger]

Absolutely!

[@weegie2818]

@@jmilkslinger i just ordered some proponic shermane (sp)? I picked up a small wedge from the grocery store ( first time trying) and it was awesome. I need this as a daily snack now. Lol

[@jmilkslinger]

@@weegie2818 Jarlsberg is SUCH a treat!

[@HBrooks]

ive found that using 'old' cultures stored in the freezer has little effect on the end cheese's flavor. the prop sherm i have is 2+ yrs old and I would use it tomorrow.

[@jmilkslinger]

In other words, you think the flavor would stay the same (minus the eye development), so I could continue to make that "failed" Jarlsberg for quite awhile.... That'd be nice!

[@HBrooks]

@@jmilkslinger yes, if it's kept in the freezer, it's pretty much in 'stasis', so it will keep longer than the 'expiration' date. some of my oldest cultures are approaching 3 years now in the freezer.

[@jmilkslinger]

@@HBrooks Yeah, my regular cultures keep for years, but according to the manufacturer, the propionic shermanii has a short shelf life even when it's stored in the freezer. My New England Cheesemaking contancts said that if P.shermanii goes beyond the expiration date, it's spent. Maybe the fact that it's not an acid-producing culture has something to do with it? Heck if I know!!

[@HBrooks]

@@jmilkslinger in that case, i will make jarslberg as my make after this asiago, using the culture i have on hand. then at least i'll have a solid basis of comparison to your situation. really cool that cheesemakers get to talk about making when most people would just buy it at the store. i still buy, i just wait for 'soon to expire' discounts to try new cheeses. ;) if ONLY i had cows, or even goats.

[@jmilkslinger]

@@HBrooks Oh, I'd love that! Let me know what you learn!

[@natwolff3706]

you didnt make any pasteurization, is safe to eat?

[@jmilkslinger]

No pasteurization, and yes, it's safe to eat!