Last weekend I made a Monterrey Jack Cheese and added Garlic and Chives. Overall make went good. 2lb recipe. The pH went a bit lower than I wanted due to not salting enough but I believe we will still have good cheese. pH ended at 5.1 vs target 5.3-5.4. Just put it in the cheese cave and plan to keep a natural rind. Age for 3 months before I try it. Enjoy the cheese pic