Jarlsberg is an Alpine cheese, in the Swiss family. It’s made with a thermophilic starter combined with propionic bacteria that produces carbon dioxide–which makes the “eyes” in Swiss cheeses. I just took this one out of the brine, post-pressing, to air-dry in preparation for aging.
Jarlsberg
Sep
30
30
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Joell says:
:happyflower:
How beautiful, I am a cheese lover of all kinds, I could live on cheese and good home made bread,
On September 30, 2015 at 1:01 pm
Cousin Mark says:
So how long does it have to age before I come over for Operation Cheese Rescue????????????? Counting the days……………..
On September 30, 2015 at 11:21 pm