Author Topic: Just Jack cloth banded  (Read 351 times)

Offline tnbquilt

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Just Jack cloth banded
« on: December 24, 2012, 09:49:47 AM »
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.
Tammy


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Offline tnbquilt

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Re: Just Jack cloth banded
« Reply #1 on: December 24, 2012, 09:52:53 AM »
I vacuum sealed it for more aging since I removed the cloth. Put it back in the cave until next month.
Tammy

Offline Mike Richards

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Re: Just Jack cloth banded
« Reply #2 on: December 24, 2012, 11:31:30 AM »
I've only ever waxed and vacuumed.  Once I'm satisfied with how these cheeses work out, I'll try doing some other aging techniques, but for now, I'll stick with the easier methods.  Yours looks pretty cool, though.
If only I could make cheese as well as I grow a mustache...