Hei,
My call for help to the wise.
I made a Monterrey Jack. Used 2% milk, added 1/4 meso and 1/8 lipase. And pepper flakes. Cooked curds 45 min at 100F, presse 4 lbs x 15 min, 10 lbs x 6 hours, 10 lbs x 6 hours. Put in brine for 3 hours. And waxed it. Aged for 4 months.
Result: good spicy flavor, creamy.... but crumbly. Quite. Holds well but when you cut it, falls in chunks.
What went wrong??
Thanks for your help!
