So I recently received and read Gianaclis Caldwell's Mastering Artisan Cheesemaking. In her chapter on semi/hard cheeses, she places Monterey Jack in the category of cool-water washed curd, along with Colby. This is what I always understood Colby to be, but I had never seen Jack classified as such. All the recipes I've seen for it make it much like a cheddar without the cheddaring (e.g. meso culture with curds cooked to around 102*, but then drained and hooped) but never washed. However, when I saw that in Caldwell's book, it seemed right to me, as the washing would give it the mild flavor and supple texture that I'm familiar with, just like Colby, and indeed, they are often paired together in that orange-white mix. Furthermore, all my attempts at Jack, following other recipes, have yielded a bland, crumbly cheese that I was not impressed with (which would fit with a cheese that maybe should have been aged longer). But besides the lack of orange dye, I'm not sure what in the make process would differentiate Jack from Colby?(Caldwell provides more of a template for different styles of cheese, rather than multiple, overlapping recipes for particular named types). Thoughts?