Author Topic: Monty Jack with Garlic and Chives  (Read 851 times)

Offline nccheesemike

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Monty Jack with Garlic and Chives
« on: February 17, 2017, 11:03:00 PM »
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

DoctorCheese

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Re: Monty Jack with Garlic and Chives
« Reply #1 on: March 17, 2017, 01:45:05 AM »
How much chives and what kind of preparation?

Offline nccheesemike

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Re: Monty Jack with Garlic and Chives
« Reply #2 on: March 17, 2017, 03:09:32 PM »
I just bought some dried chives at Whole Foods for this cheese. As I was warming up the milk to add culture I

Boiled 1.5 cups water and added 2 Tbsp Chives
Boiled for 12-15 mins
Cooled water and strained chives.
Water from chives was added to the milk right before the culture was added.
At Molding I mixed 1/2 Tbsp of Garlic Powder and the 2 Tbsp of Chives into the curds mixed them throughout then pressed my cheese.

That photo is how it turned out after pressing.

blucrsr

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Re: Monty Jack with Garlic and Chives
« Reply #3 on: August 10, 2017, 11:10:27 PM »
How did this cheese turn out?  Was the garlic flavor good?