I made 5 rounds of monterey jack on Friday using the recipe that is posted here. I added smoked salt, rosemary and garlic as my flavours. I am intending to marinate two in herbed oil, and age one in an oil bath. I want to wax one, age another using oil rubs, and one just to age with no washes or oils, or waxing, and see what the difference is going to be with the different cheese. I think I am going to need to document this for further use, but I just thought it would be interesting to see what differences these treatment bring out. Hoping to age all to the 2 months mark.
Here's hoping.
Will post pics as I go.