Author Topic: Monty Jack with Garlic and Chives  (Read 45 times)

Offline nccheesemike

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Monty Jack with Garlic and Chives
« on: February 17, 2017, 05:03:00 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