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Making Jarlsberg Style Cheese

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Jarlsberg is a mild, semi-soft cow’s milk cheese of Norwegian origin. It resembles a Swiss Emmental with distinctive, open and irregular ‘eyes’ although it tends to be sweeter and stronger than Emmentaler.
Jarlsberg is a semi-firm yellow interior that is buttery, rich in texture with a mild, nutty flavour.
I found Jarlsberg quite easy to make, and the hardest part is waiting the 8 weeks for it to mature. There will be a taste test video released when it is mature and has fully developed the eyes!
You can pick up supplies for Jarlsberg style cheese at www.littlegree... I recommend the Italian Cheese Kit for this cheese as it contains most things you need to make this cheese. Just add on Propionic Shermanii and you will be able to create this cheese.
Check out my other cheese tutorials; • All Cheese Making Tuto...
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
Curd Nerd Newsletter; www.littlegree...
My First cheese-making eBook, "Keep Calm and Make Cheese" courses.little...
My Second cheese-making book, "Keep Calm and Make More Cheese" courses.little...
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and for the Little Green Cheese Podcast, visit www.littlegree...
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Опубликовано:

5 сен 2024

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Комментарии : 253

@trimytrim 6 лет назад

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

@lytn3310 2 года назад

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

@danieldavid9194 8 лет назад

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 8 лет назад

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

@MarkLee-zm7pt 2 года назад

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 2 года назад

difficult to buy in germany.

@LifeOnHoth 3 года назад

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 3 года назад

Trodde du det var en hellig ost? Trodde det samme

@Alucard45000 3 года назад

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

@Siegmeyer_ 3 года назад

@hrafnagu9243 11 месяцев назад

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

@Qgal5kap123 8 лет назад

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 7 лет назад

there is kongsberg cheese now as well

@mikesdaddy1 7 лет назад

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...

@vg8912 2 года назад

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.

@kathlolly2811 8 лет назад

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

@cyndiharrington1751 3 года назад

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

@andreschiriff4354 Год назад

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

@mikesdaddy1 7 лет назад

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 7 лет назад

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

@eliasf.fyksen5838 3 года назад

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 3 года назад

Simp

@rollastoney 2 года назад

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 2 года назад

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.

@georgeingridirwin6180 Год назад

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

@georgeingridirwin6180 Год назад

Like Nokkelost & Geitost. Anyone know how??

@GavinWebber Год назад

Like this? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KszDSrJp1_c.html

@georgeingridirwin6180 Год назад

Yes thank you!!

@cyndiharrington1751 3 года назад

Absolutely Beautiful Cheese thank You for Your Wisdom

@masterplomo1 8 лет назад

like your T shirt, excelente récipe, procedure and explaining

@GavinWebber 8 лет назад

+masterplomo1 thanks!

@Tjipen1978 4 года назад

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

@sparky173j 4 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZQmr9zRGB1A.html

@jorgeanner8577 2 года назад

Great video

@GavinWebber 2 года назад

Glad you enjoyed it

@REXFORGT 2 года назад

I recommend Østavind for peak Norwegian yellow cheese 🧀

@jazzochannel 3 года назад

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.

@TheLuminousOne 4 года назад

Great vid Gav. Cheers.

@maryamafrasiabi8391 4 года назад

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 3 года назад

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

@KiraluxAeterna 8 лет назад

Looks tasty and well made, greetings from Norway -Iver

@GavinWebber 8 лет назад

Thanks for watching!

@user-it7vr6ui9l 4 года назад

спасибо за ваши рецепты))))

@Barcodum 3 года назад

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.

@isatonic 7 лет назад

Its 2:am, why am i watching this.

@Sciguy95 7 лет назад

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 6 лет назад

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

@Mattt303 4 года назад

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

@judithknowles1533 3 года назад

Eating cheese after 8pm keeps you awake

@itsyoboyskinnypenis7898 8 лет назад

cool video, keep up the awesome work. greetings from Canada.

@GavinWebber 8 лет назад

+Travis Kaasalainen thanks Travis

@TheKingOfHeartsIV 2 года назад

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 2 года назад

Best of luck

@zaxxz Год назад

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

@legendarybeef6879 7 лет назад

You know your life is at a new low when you've spent the last 2 hours watching people making cheese.

@bakerdotej 7 лет назад

Legendary Beef amen

@MissSpero89 7 лет назад

Legendary Beef it's soothing

@Chanelle208 7 лет назад

You know your life is at a new HIGH when you've spent the last 24 hours watching people making cheese.

@sunburntsatan6475 7 лет назад

Admittedly, watching people make cheese isn't always the most exciting. Making it yourself, though, is very fun. Assuming it turns out well, you can be the most popular person at christmas parties because of your awesome cheese

@pitbullsandcalicos 7 лет назад

Legendary Beef I just spent 6, I learnt a lot and it was so relaxing 🤗

@ornmartin 7 лет назад

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 4 года назад

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.

@stacymillard2357 2 года назад

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

@GavinWebber 2 года назад

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

@waynetafuro9223 6 лет назад

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

@mr_yeast515 2 года назад

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

@starwarsfan3929 3 года назад

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

@lancer525 6 лет назад

Gavin is the Bob Ross of Cheese.

@ronaldmcdonald8303 6 лет назад

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 3 года назад

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

@EleonMile 6 лет назад

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 6 лет назад

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

@mcjones7256 5 месяцев назад

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 5 месяцев назад

Cellar would be best option

@felixaddams 7 лет назад

love your shirt! certified curd nerd...😂😂😂

@barryfields2964 5 лет назад

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

@firasmouhamed8758 2 года назад

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 2 года назад

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.

@ralphwright568 6 лет назад

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 6 лет назад

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.

@PauloAlmeida15 8 лет назад

Pretty T-shirt!

@GavinWebber 8 лет назад

I made it myself!

@MattachineFGC 8 лет назад

You should sell them. :-)

@robertromney1777 6 лет назад

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.

@garypapermaster7466 4 года назад

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?

@lyahaveman53 2 года назад

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 2 года назад

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.

@jazzochannel 3 года назад

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?

@CookingWithCows 8 лет назад

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 8 лет назад

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.

@escalantea1 2 года назад

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

@GavinWebber 2 года назад

Natural

@cnmsousa 5 лет назад

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

@cHrashworks68 5 лет назад

My "jarlsberg" is on the 2nd day of drying...waxing tomorrow!

@johnmirbach2338 2 года назад

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

@drumstyx 3 года назад

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!?

@gillestabellion9134 4 года назад

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.

@colonelcole7213 4 года назад

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?

@ralphwright568 6 лет назад

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 6 лет назад

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

@johnnydavis8351 6 лет назад

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 6 лет назад

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

@johnnydavis8351 6 лет назад

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.

@RoyMach1ne 7 лет назад

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!

@samhouston5217 2 года назад

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.

@johngrunewald6616 6 месяцев назад

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 6 месяцев назад

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 6 месяцев назад

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

@razisharif1668 3 года назад

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

@judithknowles1533 3 года назад

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

@cindybintz3470 4 года назад

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.

@CooldaddyBBQ 6 лет назад

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

@garyinner6543 5 лет назад

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

@adidaf389 8 лет назад

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

@GavinWebber 8 лет назад

+adidaf389 It happens, use your imagination 😜

@annapiripitsi2681 4 года назад

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?

@babygirljewels29 2 года назад

Where did you find that bucket?

@jazzochannel 3 года назад

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.

@grahamscown161 2 года назад

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

@GavinWebber 2 года назад

Yes you can

@estellenaturelle3447 6 лет назад

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

@ginabisaillon2894 2 месяца назад

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 2 месяца назад

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.

@DetroitDiesel671 5 лет назад

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 5 лет назад

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

@ginnyi9991 8 лет назад

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 4 года назад

How did you solve this?

@nickalasstewart1249 2 месяца назад

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 2 месяца назад

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

@nickalasstewart1249 2 месяца назад

@@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

@idealdo 6 лет назад

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 6 лет назад

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

@idealdo 6 лет назад

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

@waynetafuro9223 6 лет назад

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

@rachaelfaber6703 7 месяцев назад

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 7 месяцев назад

Possibly. I have never had that issue.

@dq6169 7 лет назад

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

@SheenaMawdsley Год назад

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

@GavinWebber 11 месяцев назад

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

@solomondreaming1686 5 лет назад

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

@zaxxz Год назад

Hello, what's happen if we use 3.23% fat Milk?

@GavinWebber Год назад

Less flavour

@colonelcole7213 4 года назад

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

@GavinWebber 4 года назад

Yes

@MrMusickey 3 года назад

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

@GavinWebber 3 года назад

No, you’ll just get smaller eyes

@kb2vca 8 лет назад

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 8 лет назад

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

@kb2vca 8 лет назад

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 8 лет назад

Yes, Propionic Shermanii is the specific strain.

@valeriemccabe9653 7 лет назад

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 7 лет назад

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.

@ralphwright568 6 лет назад

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 6 лет назад

Holstein milk is about 3.8%

@DJ-fn3jm 4 года назад

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 4 года назад

Waxing is better for eye formation

@htjames101 7 лет назад

I notice you don't flatten the tops of the spoons as you measure out dry ingredients. That's worth noting when we follow the recipes on our end

@Watterpolo 6 лет назад

Cheese making is a proces of triing and learning Till you got The right proces. What Gavin is dooing ist Not The right Thing in youe Kitchen. Trust me i am a cheesemaker from Switzerland

@stadejek 7 лет назад

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 7 лет назад

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

@stadejek 7 лет назад

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

@akiitami3946 4 года назад

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 4 года назад

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

@sheisveryfamous 5 лет назад

MASTER

@rimmiiana2960 4 года назад

Please made it available India tooo

@MrVinnyboombottz 3 года назад

So glad I found a holy cheese for us catholics. ;)

@lolamartije 4 года назад

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

@GavinWebber 4 года назад

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 4 года назад

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

@aimedhedid1994 6 лет назад

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 6 лет назад

Unfortunately it is not replaceable

@rashidkhurram1089 7 лет назад

Do you use Pasteurized milk or raw milk?

@Jack_Krauzers 3 года назад

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

@nicholaswilder5100 6 лет назад

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

@GavinWebber 6 лет назад

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.