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.
Due to the swelling and the softness of the centre, I thought it would be best to bag it and go back into cold ageing.
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.