Jarlsberg-Style Cheese | How To Make 

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

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

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

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.

"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."

I really appreciate your method of making cheese

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!

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.

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.

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

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?

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

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.

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

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

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??

you didnt make any pasteurization, is safe to eat?