In a previous post, I reported about making Leerdammer, my first cheese with holes (formaggio coi buchi). The holes are called "eyes" (occhi) and are bubbles of carbon dioxide created by the microorganism called Propionibacterium freudenreichii subsp. shermanii during the ripening period (as you can read here and also here). After making Leerdammer a second time, and enjoying every bite of the result, I decided to make Jarlsberg, a cheese that hails from Norway (Norvegia), a country that has a special place in my heart. I have been to Norway twice, loved every moment I spent there, and hope to go... Read more →