Crafting Delicious Jarlsberg Style Cheese: A Cheesy Adventure

Table of Contents

1. Introduction
2. The Origins of Yurg Cheese
3. Ingredients and Equipment
4. Step 1: Heating the Milk and Adding Cultures
5. Step 2: Acidification and Adding Calcium Chloride
6. Step 3: Adding Rennet
7. Step 4: Cutting the Curd
8. Step 5: Stirring the Curds
9. Step 6: Draining and Pressing the Cheese
10. Step 7: Brining and Aging
11. Conclusion

Introduction

Have you ever heard of Yurg cheese? This unique Norwegian twist on Emmental cheese is sure to pique your interest. With its distinctive holes and nutty flavor, Yurg cheese is a delight for cheese enthusiasts. In this article, we will explore the process of making Yurg cheese step by step, from heating the milk to brining and aging. So, grab your apron and let's get started on this cheesy adventure!

The Origins of Yurg Cheese

Yurg cheese, also known as Norwegian Emmental, has its roots in the Alpine cheeses of Switzerland. It is believed that Norwegian cheesemakers were inspired by the techniques used to make Emmental and developed their own version with a unique twist. The result is a cheese that combines the best qualities of Emmental with the distinct flavors of Norway.

Ingredients and Equipment

Before we dive into the cheese-making process, let's gather all the ingredients and equipment we will need. Here's what you'll need:

• 9 1/2 liters of full cream milk
• 500 milliliters of light milk (2% fat)
• 1/4 teaspoon of thermophilic culture (e.g., Mo992)
• 1/8 teaspoon of propionic shermanii
• 2.5 milliliters of calcium chloride
• 2.5 milliliters of liquid rennet
• Saturated brine solution
• Cheese wax (optional)

Step 1: Heating the Milk and Adding Cultures

The first step in making Yurg cheese is to heat the milk to a specific temperature. In this case, we want to heat the milk to 33°C (92°F). Once the milk has reached the desired temperature, we can add the thermophilic culture. This culture has the unique property of being able to withstand higher temperatures, which helps in creating smaller curd grains and ultimately results in a harder cheese.

Step 2: Acidification and Adding Calcium Chloride

After adding the thermophilic culture, we need to let the milk rest for 3 minutes to allow the culture to rehydrate. Once the rest period is over, we can stir the milk to ensure that the cultures are evenly distributed. The next step is to allow the milk to acidify. To aid in this process, we add 2.5 milliliters of calcium chloride, which helps in creating a desired texture in the cheese.

Step 3: Adding Rennet

Now it's time to add the rennet. We dilute 2.5 milliliters of liquid rennet in a quarter cup of non-chlorinated water before adding it to the milk. The rennet helps in coagulating the milk, forming curds. After adding the rennet, we stir it gently for about a minute to ensure proper distribution.

Step 4: Cutting the Curd

Once the curd has formed, it's time to cut it. We want to cut the curd into small pieces, measuring around 7.5 millimeters (approximately 1/3 of an inch). This can be done using a knife or a whisk, gently pushing the curds to the bottom and pulling them up to cut them. The size of the curds plays a significant role in determining the texture and eye formation in the cheese.

Step 5: Stirring the Curds

After cutting the curds, we need to stir them for 20 minutes. This helps in further reducing the curds' size and expelling whey. The stirring process ensures that the curds are evenly heated and promotes a consistent texture in the final cheese. Once the stirring is complete, we cover the curds and let them rest for 5 minutes.

Step 6: Draining and Pressing the Cheese

Next, we drain the whey from the curds. Using a strainer and a ladle, we remove the whey until it is at the same level as the curds. This prevents matting of the curds when we add hot water later on. We then heat about 5 liters of water to 60°C (140°F) and pour it into the pot, raising the temperature of the curds slowly over 30 minutes. This process helps in further expelling whey and compacting the curds.

Once the curds have shrunk considerably, we let them rest for another 5 minutes to facilitate easier draining. The drained curds are then transferred to a cheese mold lined with cheesecloth and pressed under a weight. We apply 11 kilograms (24 pounds) of pressure for 30 minutes, ensuring a firm and compact cheese.

After the initial pressing, we take out the cheese, redress it by flipping it over, and reapply the same pressure for another 8 hours. This step ensures that any remaining whey is expelled, resulting in a well-formed cheese.

Step 7: Brining and Aging

Once the pressing is complete, it's time to move on to brining and aging the cheese. We prepare a saturated brine solution by dissolving salt in water until no more salt can be absorbed. The brine acts as a preservative and adds flavor to the cheese. We submerge the cheese in the brine solution for 12 hours, making sure to turn it once at the 6-hour mark for even brining.

After brining, we air dry the cheese for 2 to 3 days, turning it daily to ensure even drying. This helps in forming a protective rind and developing the cheese's unique flavors. Finally, the cheese is waxed and aged in a temperature-controlled environment. We recommend aging Yurg cheese at 10°C (50°F) for 2 weeks, followed by 18°C (65°F) for 4 to 6 weeks. During the aging process, the cheese develops its distinctive flavor and texture.

Conclusion

Congratulations! You've made it through the art of crafting Yurg cheese. From heating the milk to brining and aging, each step is essential to create a delicious and nutty cheese with eye-catching holes. So, why not give it a try and impress your friends and family with your own homemade Yurg cheese? Enjoy the process and savor the taste of your labor!

Highlights

• Yurg cheese is a Norwegian twist on Emmental cheese, known for its distinctive holes and nutty flavor.
• The process of making Yurg cheese involves heating the milk, adding cultures, acidification, adding calcium chloride and rennet, cutting and stirring the curds, draining and pressing the cheese, brining, and aging.
• The size of the curds plays a crucial role in determining the texture and eye formation in the cheese.
• Aging the cheese at different temperatures helps develop its unique flavor and texture.
• Homemade Yurg cheese is a delicious and impressive addition to any cheese platter.

FAQ

Q: Can I use different types of milk, such as goat's milk or sheep's milk, to make Yurg cheese? A: While you can experiment with different milk types, traditional Yurg cheese is made with cow's milk. The fat content and composition of cow's milk contribute to the specific characteristics of Yurg cheese.

Q: How long does Yurg cheese need to age before it can be enjoyed? A: For optimal flavor and texture, Yurg cheese should be aged for at least 4 to 6 weeks. However, you can taste it throughout the aging process to find your preferred level of ripeness.

Q: What can I do if I don't have access to a cheese press? A: If you don't have a cheese press, you can improvise by using weights and a strainer to apply pressure to the cheese. Make sure to distribute the weight evenly and monitor the pressure during the pressing time.

Q: Can I skip the waxing step and age the cheese without wax? A: Waxing helps protect the cheese and slows down the aging process by creating a barrier against excessive moisture and mold. Skipping the waxing step may result in a shorter shelf life and potential quality issues.

Q: Can I modify the recipe to make a smaller or larger batch of Yurg cheese? A: Yes, you can scale the recipe up or down to make a smaller or larger batch of Yurg cheese. Just make sure to adjust the quantities of the ingredients accordingly while maintaining the correct ratios.

Q: Can I add herbs or spices to Yurg cheese to enhance its flavor? A: Absolutely! Yurg cheese provides a versatile base for experimentation. You can add herbs, spices, or even dried fruits and nuts to create your own unique flavor combinations. Just make sure to add them at the appropriate stages of the cheese-making process.

Resources

• How to Make Brine for Cheese Making