I made the Just Jack from Mary Karlin's book October 28th. I thought I would taste it today so I got it out of the cave. 1st picture is of the cheese with the cloth on it. 2nd picture is of the cloth after I took it off. 3rd picture is the cheese after the cloth was removed. 4th picture is of a plug out of the cheese showing how moist and creamy it is.
It tastes good,
moist, creamy, and like monterey jack, but not ready. I made two cheeses out of this curd, the other one I waxed and made pepper jack out of it. It is moister, and tastes like it's closer to being ready than the other one. They are almost 2 months old.
I think this is a better recipe than the one that I was using for my Pepper Jack so I feel like a success!
I don't think I like the cloth banding though. It came out a little dryer than the waxed one and I was trying for moister. Both cheeses are good though. I had never cloth banded before so I had to try it.