Author Topic: Monterrey Jack with Dill  (Read 442 times)

Offline nccheesemike

  • Mature Cheese
  • ****
  • Location: Raleigh, NC
  • Posts: 119
  • Cheeses: 25
  • Default personal text
Monterrey Jack with Dill
« on: December 04, 2016, 08:12:45 AM »
Saturday was another cheesemaking session. (I am addicted to making cheese already) I decided to make a Monterrey Jack and add a Dill seasoning I like. I found a post on here by @spoons and followed they're idea for adding the spices. Thanks @spoons!!

The session went great I feel. My temp control was on point and timing was great too. I hope to get a pH meter soon and keep acid levels in check till the end. After cutting the curd into 1/4 cubes when it was time to drain the curd it was much smaller like mini pebbles (I've struggled getting that process step down. All in all it was a great session. The cheesewheel is drying on the kitchen counter currently. Enjoy a few cheese pics below

Offline Danbo

  • Old Cheese
  • *****
  • Location: Denmark, Europe, Earth, Universe
  • Posts: 1,277
  • Cheeses: 115
Re: Monterrey Jack with Dill
« Reply #1 on: December 04, 2016, 08:45:35 AM »
Looks nice! :-)

Offline awakephd

  • Old Cheese
  • *****
  • Location: North Carolina
  • Posts: 1,877
  • Cheeses: 183
  • compounding the benefits of a free press
Re: Monterrey Jack with Dill
« Reply #2 on: December 04, 2016, 10:22:08 AM »
Good work! A cheese (thumbs up) for you!
-- Andy

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,049
  • Cheeses: 158
    • Lou's Food & Drink
Re: Monterrey Jack with Dill
« Reply #3 on: December 04, 2016, 11:14:05 AM »
Beautiful cheese!  Have a cheese on me!! ;D
Making the World a Safer Place, One Cheese at a Time!  http://alewis64.blogspot.com/

Offline nccheesemike

  • Mature Cheese
  • ****
  • Location: Raleigh, NC
  • Posts: 119
  • Cheeses: 25
  • Default personal text
Re: Monterrey Jack with Dill
« Reply #4 on: December 04, 2016, 04:10:34 PM »
Thanks all for the feedback! :)

Offline nccheesemike

  • Mature Cheese
  • ****
  • Location: Raleigh, NC
  • Posts: 119
  • Cheeses: 25
  • Default personal text
Re: Monterrey Jack with Dill
« Reply #5 on: March 05, 2017, 08:27:42 AM »
So I cracked open this cheese after 3 months of aging. I waxed it after I made it too. The cheese has a nice Dill flavor followed by a creamy character from the cheese. I am pleased with the cheese. It's a tad dry but has nice flavors.  A video and pictures below

Offline Duntov

  • Mature Cheese
  • ****
  • Location: Merritt Island, Florida USA
  • Posts: 388
  • Cheeses: 79
  • My real name is John!
Re: Monterrey Jack with Dill
« Reply #6 on: March 05, 2017, 12:51:28 PM »
Looks fantastic.  Congrats and AC4Y!
« Last Edit: March 07, 2017, 10:30:33 PM by Duntov »
The Rinds, they are a changin. 
- John

Offline LantGladstone

  • Medium Cheese
  • ***
  • Location: Singapore
  • Posts: 23
  • Cheeses: 2
  • Default personal text
Re: Monterrey Jack with Dill
« Reply #7 on: March 07, 2017, 08:08:03 PM »
beautiful!  the pinkish wax and the dark green dill make a nice contrast!