Making Jarlsberg Style Cheese

[@trimytrim]

I'm sure its been said before but this man is the Bob Ross of cheese.

[@lytn3310]

Just cracked open my first Jarlsberg Gavin, absolutely spot on. Merry Christmas and thanks

[@danieldavid9194]

Hello Gavin, No, I don't have any questions today. I want to thank you for all that you do for us newbies to cheese making. I am amazed at the quality and value that you have in presenting your videos. I am more than happy to be one of your patrons, and if I lived a little closer, I would be there for one of your on site classes. You tube and your videos have opened up a whole new world for me. Thank you so much!

[@GavinWebber]

Thank you David! I appreciate the kind words and your ongoing support!

[@MarkLee-zm7pt]

I made this one...opened it today. So very amazing from texture to taste. This one is my new favorite now, next to the Butterkase. Thanks again for your lessons.

[@thomasschafer7268]

difficult to buy in germany.

[@vg8912]

I make my cheese out of raw goat's milk. When waiting the prescribed amount of time after adding the renin, my curds would always stick together and were always hard. I noticed you said in at least one of your videos, that the CaCl isn't necessary in raw milk. I stopped using that, AND I also decreased the wait time to 35 minutes instead of 45 minutes. This has worked well. So, for raw goat milk, also decrease the curdle time.

[@Qgal5kap123]

This is awesome. I've been annoyed with TINE for a while. They are the producers of this cheese in Norway. The prices are just insane now. I'm totally gonna give this a whack. Thanks for producing some kick ass content :-D

[@mareli82]

there is kongsberg cheese now as well

[@mikesdaddy1]

Qgal5kap123 I started a month ago, and it is so much fun! I haven't tried any of my hard cheeses yet because they are aging! Good luck up there in Norway. From Ted in Florida...

[@kathlolly2811]

your method of pressing has answered my questions on how to achieve a smooth finish. Looks great !Thanks

[@andreschiriff4354]

Great job. I just started eating these cheese and I'm in love with it and is such a treat that when I did some research about it I found this video

[@rollastoney]

Amazing! I love cheese. It would be difficult to wait all that time for the cheese to ripen properly. I have to try this.

[@johncspine2787]

The reason milk holds its temperature (and keeps your coffee or tea warmer longer) is that it is a colloid, or a suspension of many microscopic particles which insulate.

[@cyndiharrington1751]

Watching these videos is making me hungry .My Grandma was Norwegian

[@Barcodum]

Couple FNG questions. One: Is the milk you are using analogous to raw milk? 2: Where do you get your equipment? If you choose to not wax the cheese, do you simply turn the cheese or is there something else you need to do? If you’ve covered these in other videos than please snd me those links.

[@eliasf.fyksen5838]

Love this video. I'm Norwegian studying in the UK, and I both love and grew up on Jarlsberg. It's possible to get Jarlsberg here at f.ex Sainsbury's, but it's very expensive. I miss it so much that my computer background is a picture of Jarlsberg :)

[@eirikfladmark7431]

Simp

[@georgeingridirwin6180]

Looking forward to making this. Would love recipes for other Norwegian cheeses.

[@georgeingridirwin6180]

Like Nokkelost & Geitost. Anyone know how??

[@GavinWebber]

Like this? kzbin.info/www/bejne/gaTddYaof9VklcU

[@georgeingridirwin6180]

Yes thank you!!

[@mikesdaddy1]

I'm making your Jarlsberg tonight. Following your instructions to the letter. So much easier when the rennet sets the cheese, and I can work with a firm curd. Will be joining the Sage Derby, Leiden, Tilsit, and Caerphilly. I'm proudest of the Caerphilly so far

[@GavinWebber]

Well done Ted. I'm making White Stilton with dried fruit this weekend, so very excited about that.

[@maryamafrasiabi8391]

Hi Gavin, this is fantastic. Just a silly question I am a beginner 🙈 If I use unpasteurised milk do I need to add Calcium chloride? 🙏

[@pazitoish]

No mate. Calcium chloride is only added to pasteurised milk.

[@cyndiharrington1751]

Absolutely Beautiful Cheese thank You for Your Wisdom

[@LifeOnHoth]

Greets from norway. I thought for 20 seconds - what the heck do you mean - it's a holy cheese?? :) hehe before I realized what u were actually saying :P.

[@timsaho1462]

Trodde du det var en hellig ost? Trodde det samme

[@Alucard45000]

@@timsaho1462 Det trodde jeg når jeg hørte det første gangen XD

[@Siegmeyer_]

xD

[@hrafnagu9243]

Engelsk er morsmålet mitt og eg gjer framleis dette nokre gongar😂

[@REXFORGT]

I recommend Østavind for peak Norwegian yellow cheese 🧀

[@masterplomo1]

like your T shirt, excelente récipe, procedure and explaining

[@GavinWebber]

+masterplomo1 thanks!

[@zaxxz]

Hello, thx a lot for all your fantastic videos. In this video, what is the size of the mould please.

[@jazzochannel]

By the way it's kinda cool that I'm learning about Jarlsberg from an Australian guy! It's also a bit sad that I will probably never do this on my own.

[@jazzochannel]

Hm... aging inside a fully waxed enclosure is a special touch. Have you done it out in the open? Are you doing that to protect the cheese from germs?

[@TheLuminousOne]

Great vid Gav. Cheers.

[@ralphwright568]

And have you ever considered using a mechanical stirrer on cheeses that have to be stirred for like an hour? Or know anyone who has?

[@GavinWebber]

No, and no. Those who make them usually throw them away because they cannot keep the curds from matting on the bottom with such a small pot.

[@CookingWithCows]

how do you see on the press how much pressure you have? Is it feeling/experience? Other than the spring, I don't see anything that could give you an idea how much pressure is used and reading the spring compression seems like it's not very exact (as you say 22 kg, not "around 20 kg", so the way you measure it should be accurate to 1-2 kilos)

[@GavinWebber]

It's a guestimate. The full compression of the string is 50lbs (22.6kg), so I figure that half is 25lbs (11.3kg). I make sure that I quote based on the recipe I am using.

[@Tjipen1978]

You need to show the end result! Greetings from Sweden!

[@sparky173j]

kzbin.info/www/bejne/kILQo2ywh6x1Z6M

[@ornmartin]

Thank you Gavin again for this great video and recipe! I just made my Jarlsberg today. But I have a question. If the temperature, after adding 60 degrees water, was 45 degrees (not 38), is it bad? Because I didn't have a possibility to rise slowly temperature, but I decreased it slowly. And what might be the solution for next time - add less water?

[@billdickhaus]

The same thing just happened to me. I think the answer is to add less water, but that is not what this video says to do. How did your cheese turn out? I am hoping this will not ruin this batch.

[@CooldaddyBBQ]

Just a question you just press and drain right on the counter? How cold or warm should you not let the cheese gets.

[@EleonMile]

I wonder if Jarlsberg-like and other hard cheeses can be easily made of lower fat milk. Commercial Jarlsberg has a ‘light’ version which I quite appreciate.

[@GavinWebber]

As with all cheese making, you can experiment and find out.

[@RoyMach1ne]

I noticed that there was no "healing/rest" period between cutting and stirring the curds, is this particular to this type of cheese? Question 2: Do you think a stovetop made of vitroceramique could still work for cheesemaking or it would take too much time to cool down? Hi from Canada!

[@garypapermaster7466]

Hi, Gavin. I enjoy your videos very much and they are inspiring me to try making cheese. I live next to a dairy farm so I have access to whole raw milk. Can I make this Jarlsberg style with 10 quarts of whole raw milk rather that doing the half quart of 2% milk? Should I then leave out the calcium chloride?

[@babygirljewels29]

Where did you find that bucket?

[@waynetafuro9223]

Gavin, have you ever tried to vacuum pack a Jarlsberg?

[@cnmsousa]

Hi Gavin, congratulations on your work. It is great. I have a question on the Jarlsberg: can I use cloth-banded instead of wax?

[@KiraluxAeterna]

Looks tasty and well made, greetings from Norway -Iver

[@GavinWebber]

Thanks for watching!

[@garyinner6543]

I noticed that you did not let the curd heal for 5 minutes when you cut it.. is that on purpose or in error?

[@waynetafuro9223]

Would vacuum packing work with this cheese? Great show Gavin and I hope you feel better.

[@mr_yeast515]

Hello, I see it has been 3 years but vacuum packing won’t work because the cheese can’t develop any eyes.

[@drumstyx]

How the heck do you keep the mold at bay during the room temperature period?? After less than a week, I was chasing mold daily, and then one day I flipped the cheese to find the entire bottom covered in blue/green mold! I gave up on the natural rind at that point and vacuum packed it, but I expect that'll hinder eye development. My plan is to open the vac pack ever day or two for a few moments to let it expand, but still, what the heck!?

[@dq6169]

Can I use fresh, raw goat milk in place of cows milk?

[@solomondreaming1686]

How do you know what pressure you are putting on the cheese in the press?

[@johnmirbach2338]

does it have to be waxed or could you vacuum seal it ???? 😎✌🖖👍👌🤓

[@TheKingOfHeartsIV]

I’m making this recipe today except i’ll wax and mature it only at room temperature (and thus a shorter maturation period). Hopefully my little experiment works out.

[@GavinWebber]

Best of luck

[@estellenaturelle3447]

I tried the recipe, but it broke when I pulled out of the press, and it became rubberized. Is the temperature 33 degrees Celsius enough for a thermophilic culture? or is it a drafting mistake? why did I have such a thing? thank you

[@rashidkhurram1089]

Do you use Pasteurized milk or raw milk?

[@annapiripitsi2681]

Hi Gavin, I made this cheese and also waxed it but it’s been 2 and a half weeks at 18 degrees at aging phase, but still no swelling. Should I just put it in the cheese fridge?

[@colonelcole7213]

Why do you use 2 quarts of 2%? If I use all whole milk will the cheese not turn out right. Also if I use rennet tablets instead of the liquid, do I use one or two tablets?

[@judithknowles1533]

I am now at drying stage before waxing. Is it supposed to feel quite hard on the outside. Almost crispy? And will the cheese get bigger? I’m just trying to figure where the eyes will fit in as it seems very dense. Sorry if that’s a silly question. Thanks

[@gillestabellion9134]

Hi Gavin, you press with 11 and 22 kg for 10 l of mil, if I make that cheese process with only 5 l of milk, can I press with half of the weight, 6,5 and 11 kg ? Please, like all the ingredients will be divided by 2. Thank you in advance.

[@razisharif1668]

I cant find any online shopping sell propionic shermanii in Malaysia 😭😭..where can i get one? I really want to make jarlsberg cheese

[@lyahaveman53]

Hi Gavin. Thank you so much for all the great videos you put up! I've made the Jarlsberg, using the mold I just bought from you 👌, but I'm having problems waxing the cheese. It was dry to the touch, quite soft but when I wax it, it cracks and the cheese rind gets oily. Any tips on what to do? Thank you 😀

[@GavinWebber]

As it swells during the warm phase, it will indeed swell as it develops eyes. I just wax over the cracks if necessary and then move to the cheese fridge for the cold phase of maturation.

[@stacymillard2357]

Love the video, very helpful. Where did you get your curd cutter?

[@GavinWebber]

You can get one here (affiliate link); To purchase a stainless steel curd harp; www.etsy.com/shop/TheWoodJunkieStudio?coupon=2020SSHARP

[@adidaf389]

Why did you remove the part of the video where you ladle off the whey? That's the best part of the video =(

[@GavinWebber]

+adidaf389 It happens, use your imagination 😜

[@jazzochannel]

Pretty please! Can you please estimate the price of the final product per kilogram, factoring in the time you have spent to produce and procure the all of the ingredients (assuming you are not a milk farmer)? You can also leave out the cost of making the tools and the energy used to produce the final product. Just the ingredients and your time - please specify your hourly rate. I am not looking to buy, but I want to compare with the prices for this type of cheese in stores. A wild guess is also acceptable.

[@mcjones7256]

Love that cheese - i will give it a try!! Thx for yout video!! But one question : if i havent a place with 10° for the first aging period, is it better to go with lower temperature (4° - fridge) or a bit higher (13 - cellar)? what would you suggest?

[@GavinWebber]

Cellar would be best option

[@cindybintz3470]

My cheese cloth is inbedding into my cheese at 50# for 8 hrs. I have made this 2 times and it happened both times. I also can't bring the temp up to 108f. Over 1/2 hr. The 140f water brings it up when I add it. This time I put it in a ladle at a time till 108f. What do I need to change.

[@ginnyi9991]

How do you handle the differnt aging temperatures? I only have the one cave (wine cooler)...no way to have different Temps in it....thanks

[@BenChorba]

How did you solve this?

[@ralphwright568]

Goodness! One more question (and I would ask them live, but the notice always comes after the session is over- gotta figger out when to be available!) I have a dorm fridge cheese cave at 52F. My house stays at 74F. Do I need to set up ANOTHER cave for 64F? And what if I get called away and leave a cheese to press for a few extra hours? (Oh my- that's TWO more!) BTW- LOVE your videos- I bet I've watched nearly 50!)

[@GavinWebber]

No, just ripen at room temp for the eye formation.

[@barryfields2964]

You could use the whey to feed your animals, of water your garden.

[@escalantea1]

I will try this tomorrow! How about the coloring of the cheese? Is it natural or does it need some coloring?

[@GavinWebber]

Natural

[@МаринаЛаврушко-ь8р]

спасибо за ваши рецепты))))

[@valeriemccabe9653]

Hi Gavin, thanks very much for your videos. I made few cheeses already, all are in the process of ripening. I have a question to the Jarlsberg cheese. I have it for 2 weeks in the cheese fridge but I cant find anywhere at home at the moment to have only 18 degrees C for further ripening. If it will be at 23 degrees, will this be a problem? Any ideas? Thanks

[@GavinWebber]

I would leave the Jarlsberg in the coolest part of the house, but just keep an eye on it (no pun intended!). If it starts to swell too much, then put it back in the cheese fridge.

[@johngrunewald6616]

I just read through all the comments in case the question had been answered but didn't find what I need, There are no cheesemaking supplies available in Ecuador and though I brought a selection of cultures home from a visit to the US I don't have Propionic Shermanii and won't be able to get any. Am I hooped or is there some workaround? Will the cheese taste the same or is the eye formation vital to the flavour.? Thanks, Gavin. Just starting my cheesemaking adventure but having a blast.

[@GavinWebber]

Not sure, but there is a cheese from Uruguay called Colonia that has eyes that form without P. Shermanii being added to the milk. A possible contender for you.

[@johngrunewald6616]

is it just the eye formation that requires the P Shermanii, or also the very specific flavour of the various Swiss or similar to Swiss cheeses@@GavinWebber

[@idealdo]

I love your videos, sir. I have seen some of your videos today, also I have seen you have a book nearby and you read it, which book is it? Thanks!

[@GavinWebber]

This one; www.littlegreenworkshops.com.au/product/200-easy-homemade-cheese-recipes/

[@idealdo]

Thank you so so much! I'll buy it asap!

[@firasmouhamed8758]

السلام عليكم هل هناك أعشاب طبيعية نستطيع ان نستعملها لتخثير الحليب لكي لا نستعمل ماهو اصطناعي كل ما تقدمه سيدي رائع و انا أحاول ترجمة كل ما تقول لافهم كل محتوى الفيديو شكرا لك

[@phyrewillow6463]

Nettles have an enzyme that can be used for softer cheeses, but will become bitter in the harder cheeses. The harder cheeses use the enzyme from the fourth stomach of a calf. One that has not started eating grass. This is usually labeled animal rennet. Hope this helps.

[@aimedhedid1994]

hello thank you for the video, i want to ask if the propionic shermanii culture replaceable; due i can't find it on the markets.

[@GavinWebber]

Unfortunately it is not replaceable

[@akiitami3946]

How or where can I buy all the cultures you show in your videos? I tried in Amazon and E bay but does not appear the numbers same as your recipes

[@GavinWebber]

www.littlegreenworkshops.com.au/product-category/cheese-making/

[@DetroitDiesel671]

I've noticed in a variety of your different videos, you've mentioned saving the whey for making ricotta. I was wondering how the different ingredients that went into the cheese that produced the whey, affect the ricotta... For example, this whey will have the propionic shermanii in it. Other whey you've mentioned saving had annatto in it. Does the ricotta look or taste different?

[@GavinWebber]

It all looks about the same, and being a fresh cheese cooked at about 95C it kills all the bacteria anyway.

[@jorgeanner8577]

Great video

[@GavinWebber]

Glad you enjoyed it

[@ginabisaillon2894]

How on earth do you get 18°C? There is nowhere in my apartment where I can achieve that, does this mean I can't make this kind of cheese ever?

[@GavinWebber]

Our house is an ambient 18°C in spring and autumn. It's up to you to figure it out, but just know that P. Shermanii needs that temperature to create the eyes in the cheese.

[@colonelcole7213]

Gavin, if I increase the milk volume by 60% do I also increase all other ingredients by 60%?

[@GavinWebber]

Yes

[@Tonia.lynn2411]

Where do u get ur cheese ingredients at? I look online for a good website to buy all my cheese additives and can’t really find a site with everything I need...

[@GavinWebber]

We have an online store; www.littlegreenworkshops.com.au/

[@havasbela3227]

Hi Gavin, Can I Pasteurise the milk on 63 C before I start the cheese-making procedure?

[@GavinWebber]

Yes, use this method; kzbin.info/www/bejne/gJ7Hia2met2IrNE

[@havasbela3227]

@@GavinWebber Thank you again

[@lolamartije]

How do you age the cheese past 2 months, in a cheese cave? Will the holes keep growing?

[@GavinWebber]

Yes, after the warm period, I reapply the wax and place it in the cheese fridge. The eye growth slows down and the remaining proteolysis and lipolysis occurs to ripen the cheese.

[@lolamartije]

@@GavinWebber Thank ya kindly!! I'm making my second Jarlsberg this weekend and will age it as you've recommended!! 🧀🤓

[@kb2vca]

Really informative video. I have a question - I have been making cheese for about 3 months now and have been using kefir made from my kefir grains to inoculate the cheese. Kefir has both meso and thermophilic cultures. You state that to create the eyes I need to add a specific culture -propionic shermanii. Will the cheese not produce eyes without the addition of that specific culture? Thanks

[@GavinWebber]

+Bernard Smith yes you will need to add the P. Shermanii as its not present in kefir grains.

[@kb2vca]

Many thanks for your very prompt response. Much appreciated. Emmental is going to be my next cheese.. so Propionic bacteria is what I will need to acquire

[@GavinWebber]

Yes, Propionic Shermanii is the specific strain.

[@nicholaswilder5100]

Hi Gavin, does the brine need to be made with unchlorinated water?

[@GavinWebber]

No, as you only need to use non chlorinated water for diluting any of the ingredients. The chlorine inhibits the coagulation action of the rennet, so safe to use it for brine.

[@bruceburns1672]

After adding the initial ingredients do you turn the heat off before leaving it to acidify ?

[@GavinWebber]

Yes.

[@ralphwright568]

I've been meaning to ask about milkfat content. Since I'll be using raw milk, with no real way of knowing what the fat content is, should I be concerned about adding 2%? Or should I plan on skimming some beforehand to bring down the milkfat content? Will too much milkfat negatively effect the outcome? For reference purposes, my supplier has a Holstein cow.

[@GavinWebber]

Holstein milk is about 3.8%

[@grahamscown161]

hi can i use apple cider vinegar in the brine as thats all i have in the pantry

[@GavinWebber]

Yes you can

[@nickalasstewart1249]

I know that you have probably answered this question can I just ask what exactly did you spray on your hands before removing the cheese from the Press and what ever you used what was the measurement For example 1/2 cup water to 3 tablespoons salt? Again sorry for wasting your time with such a mundane question..

[@GavinWebber]

Plain white vinegar in a spray bottle. It kills bacteria and yeast that may be on your hands.

[@nickalasstewart1249]

@@GavinWebber thank you so very much o, your vids are super informative also have you done a extra sharp cheddar cheese and one of those flavour infused cheese's you know the ones with either sundried tomato, sundried capsum or chilli (jalapeno or a spicier chilli) again thank you for your videos they are so helpful and easy to follow

[@bruceburns1672]

Where is the best place to get the ingredients , are they Australia wide as I am in QLD .

[@GavinWebber]

Hi Bruce, we sell them in our online store; www.littlegreenworkshops.com.au/product-category/cheese-making/

[@nkyhomesteading6500]

What is the purpose of the 2% milk? Making this today and it struck me as odd while I was pouring it in.

[@GavinWebber]

+NKY Homesteading it lowers the overall fat content of the cheese whilst still adding most of the bulk. The official recipe is highly guarded so not much information about it.

[@johnhowaniec5979]

Can this be vacuum sealed?

[@GavinWebber]

After maturing

[@deb3834]

how much fiddling with the stove flame do you do to maintain a constant temp. and when raising the temp over a specific amount of time?

[@GavinWebber]

Good question. Not a lot of fiddling. Once the milk is at the first target temp, it retains the heat for a long time.

[@johnnydavis8351]

I've always been curious about Limburger and exactly how and why it smells.... well...not so good... but tastes good... with onion of course... Just a question and I'm about to subscribe 👍👍👍 I find your clips very interesting and informative.🇺🇸🤙🤙🤙

[@GavinWebber]

It smells that way because of the ripening bacteria Brevibacterium Linens.

[@johnnydavis8351]

Gavin Webber thanks for your Swift response... just finished watching chilli queso fresco and queso fresco with cranberries... Looks delicious and looking forward to try it out.. I'm totally new to this so hopefully I can respond soon with positive feedback 👍🤙🇺🇸 thank you for your very informative and extremely interesting videos.

[@SheenaMawdsley]

Can you vacuum pack this cheese or is it better if I wax it

[@GavinWebber]

Waxing is better as it allows expansion during the warm phase.

[@lauraroberts852]

Are you constantly stirring for the entire 20 minutes?

[@GavinWebber]

+Laura Roberts yes, yes I do

[@DJ-fn3jm]

Sometime you wax and some times you vac-pack. Could this be done as a vac-pack instead of waxing or would it not work very well?

[@GavinWebber]

Waxing is better for eye formation

[@zippadeedooday]

What's the yellow liquid in the glass jars in the background there?

[@GavinWebber]

mmm...Limoncello

[@zippadeedooday]

Mmmmmn. Limoncello is lovely.

[@Jack_Krauzers]

hey Gavin, what cheese you can't make 🤭 btw do you have a tutorial for arabian cheese?

[@rachaelfaber6703]

I made this and about week 4 it started smelling strongly of ammonia. I’m thinking that means it went bad?? Any thoughts on this??

[@GavinWebber]

Possibly. I have never had that issue.

[@isatonic]

Its 2:am, why am i watching this.

[@Sciguy95]

isatonic because it's cool seeing how cheese is made. I did the same thing without meaning to, watching a lot if his videos.

[@skylercooper5719]

When I read your comment I instinctively checked the time and it's exactly 2:00 AM. I'm thoroughly shook

[@Mattt303]

I used to be like you... and I just received all the equipment for that cheese! MO TI VA TI ON

[@judithknowles1533]

Eating cheese after 8pm keeps you awake

[@stadejek]

2 months in 20 degrees and cheese isn't swollen a bit. there are no holes and it tastes same as gouda I made before. What could go wrong? Too little Propionic shermanii or they're old?

[@GavinWebber]

Yes, that would be my verdic. it could be both.

[@stadejek]

Thanks! I'll try it again when it gets colder outside

[@yesman1743]

Have you bought jarlsberg?

[@samhouston5217]

This seems awful similar to Baby Swiss. I think? Anyway.. Gonna try making this recipe of Jarlsberg this weekend! Thank you Gavin you're awesome! Yes, we nerds can be awesome.

[@starwarsfan3929]

First comment ion this vid n a couple of years but I'm gonna move from hundreds of cheddars and try this recipe..... good on ya Gav

[@robertromney1777]

Don't waste the whey even if it's watered down feed it to your dogs or your neighbors dogs , it's a great treat for them and is good for their coat.

[@ronaldmcdonald8303]

Jarlsberg cheese is one of my favourite cheeses. I LOVE Norway, especially that nice young blonde blue eyed boy from Stavanger. Norway is such a cool country and I LOVE it. The only thing is, it's SOOOOOOO expensive £9 for a pint of Fosters!!! £25 for a small plain pizza, CRICKEY!!!

[@MrMusickey]

£15 for a regular big Mc meal and £5 for a chocolate bar. No idea how they survive

[@MrMusickey]

Will it suffer if I vacupack it for aging or is wax crucial

[@GavinWebber]

No, you’ll just get smaller eyes

[@macadameane]

Does that warm water need to be non-chlorinated?

[@GavinWebber]

No, it doesn't.

[@macadameane]

Thank you sir, you are a gentleman and a scholar! I'm so excited! I'm getting my first cultures and rennet this week and will probably start with a Bel Paese.