In a previous post, I started the journey of the Jarlsberg, it was going swimmingly, or so I thought. Maybe I should have said a few prayers to the Patron Saint of Cheese Makers/Mongers, St Bartholomew. Would have, could have, and should have. I know this sounds ominous; melodramatics aside I am generally pleased with the flavour, texture of the cheese, but not necessarily the paste. I will let the photos of the rest speak for themselves with my usual commentary of course.
Now fast forward two weeks.
Now two months later, I decided to open up the bag and see the results. Bart, as I started to call it after the Patron Saint (I am not really religious just thought it was cool that cheese makers have a saint) had swollen again in the cold storage. I was worried that the Propionc Bacteria was “over eating”
The best think I could do now was cut up the wheel and package it up. I have friends that have laid claim to most of the wheel.
It is humbling when a cheese does not turn out how you want it, or expect it to turn out. I get cocky at times about cheese making, and I need these smack downs to keep me grounded. This cheese is edible, it tastes good, it just isn’t “pretty”. As it is not really a Jarlsberg I have decided to call this cheese “Bartholomew” as it has an appearance that only a saint could love.
- Don’t be Cocky.
- My temperature for the initial “cool” ageing phase was to high.
- I should have waxed or bagged the cheese before the “warm” ageing.
- Don’t be Cocky.
Tasting Notes For Bartholomew (Jarlsberg):
- Appearance: The rind had a slight pinkish tinge to it an sign of a linen cross-contamination. The past is has a nice colour, some small eyes. A gaping hole in the centre.
- Nose (aroma): It has a quite pleasant aroma, a slight sweetness to the smell.
- Overall Taste: It has a complex flavour. It starts with sweet, then moves to nuttiness, with a slight acidic tang and finishes with a peppery taste that goes to the back of the throat.
- Sweet to Salty: Sweet, nutty, peppery.
- Mild (mellow) to Robust to Pungent (stinky): It has the slight smell of linens, but overall I would say it is moderate but bordering on robust.
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): It is soft and creamy, it almost melts in your mouth. Yet it still has some chew to it, but not rubbery at all.
Everything in live it designed to teach you a lesson. I have learned mine and I will try this cheese again at a later date.
Don’t forget to check out Much To Do About Cheese on Facebook, where there will be more pictures.
Until next time, go and make some cheese.