This cheese is now almost two months old, and after being carted on holidays with us, and stuffed into a fridge, because I couldn't keep the esky cold enough, oil rubbed, scraped back and salt rubbed again, I decided that yesterday I just had to try it.
I usually make this in four smaller rounds and wax. This one I decided to leave as one and do a natural rind. Note also that I can't find any Jack here in Aust as I don't have any idea what I should be aiming for. The smaller ones were very soft and creamy, and quite mild in taste. The softness could be due to the fact that they were pressed in the cam moulds so some whey would have been retained.
This one was pressed in quite an open mould to a lot more whey was able to drain. The resulting cheese is quite hard, like a cheddar, and has quite a bite to it. The herbs and garlic are there, but no where near as prominant as in the previous cheese. I am not sure if the cheese is sharper because it was allowed to get too warm for a period? Or maybe this cheese should have a sharp flavour? This cheese really surprised me as it is completely different from what I usually make.
Will take some update photo's and post later.
Any thoughts or advice would be much appreciated.