I opened another of the monterey jacks that I made some time ago, and was surprised at the difference between it and another one that I had opened a couple of weeks ago.
These were different batches, one being made from store bought milk, (the herb and garlic one) and one from fresh cows milk, (the vino one). Apart from that they were both treated the same, same mould, same press weight, only different is the wine bath, verses herbs and garlic.
I was surprised at the difference in colour, and texture, with one being much whiter and smoother, and the other being more yellow in colour and the texture much more crumbly and open.
Personally I prefer the look of the vino cheese.
What say ye??