Author Topic: Dry Jack  (Read 2060 times)

Offline anutcanfly

  • Old Cheese
  • *****
  • Location: Ruch, Oregon
  • Posts: 931
  • Cheeses: 26
  • Who moved my cheese?
Re: Dry Jack
« Reply #30 on: October 04, 2012, 10:14:18 PM »
Then give it a go bbracken677!  With some tweaking I'm sure one of us will figure out the right combo of cultures and whatnot for a close knock off.  I'll post again when I can taste Dubliner and mine together.  Hopefully that will suggest some tweaks.
Early bird gets the worm, but the second mouse gets the cheese!


Guests, join the CheeseForum.org community to remove this ad.


Offline bbracken677

  • Old Cheese
  • *****
  • Location: Dallas, Tx
  • Posts: 1,166
  • Cheeses: 16
  • I love me some cheese!
Re: Dry Jack
« Reply #31 on: October 05, 2012, 07:54:27 AM »
It's kind of like a dry, salty sharp cheddar with complex notes from what I remember. There are the salty crystals that form, that are, my understanding, a result of the aging. I think the cheese I had was aged either 3 years, or 5 years...don't really remember, but it was awesome!

Offline anutcanfly

  • Old Cheese
  • *****
  • Location: Ruch, Oregon
  • Posts: 931
  • Cheeses: 26
  • Who moved my cheese?
Re: Dry Jack
« Reply #32 on: October 05, 2012, 05:34:26 PM »
I compared Dubliner with my cheese and they are not as close as I thought.  My cheese is drier and has crunchies.  The flavor is still hard for me to define, but it's not that similar.  The Dubliner was smoother and no real crunchies going on (?).  Flavor is like a mild parmesan.  I remember Dubliner as having crunchies?  I must not have bought the right one.  It doesn't say how long is was aged.  I enjoyed both cheeses but without the crunchies, I think I like mine better!  If you shave off the brown part of the rind the chocolate flavor is gone (thankfully), but the flavor of espresso still persists and adds a subtle touch that is quite appealing.  So some flavor did seep into the exterior of the cheese.
Early bird gets the worm, but the second mouse gets the cheese!

Online scasnerkay

  • Mature Cheese
  • ****
  • Location: Sunnyvale, California
  • Posts: 254
  • Cheeses: 33
  • Default personal text
Re: Dry Jack
« Reply #33 on: October 05, 2012, 06:22:24 PM »
<<<<I'm going to run this cheese again, but with 2% milk.>>>
Anut:  Why 2% instead of 4%. How do you expect that to change the cheese?
The more I learn, the more I know that I don't know!

Offline anutcanfly

  • Old Cheese
  • *****
  • Location: Ruch, Oregon
  • Posts: 931
  • Cheeses: 26
  • Who moved my cheese?
Re: Dry Jack
« Reply #34 on: October 05, 2012, 07:29:23 PM »
I would expect it to be harder and chewier!  I've always enjoyed chewing on rinds so Dry Jack is right up my alley.  I like it with peppercorns even better, but my sweetie can't handle hot spices.  I could find that 2% Dry Jack is not as good as 4% for my tastes, but I won't know that until I try it.  I ran a 2nd Garlic Jack recently but this time I made it harder and developed a rind.  I found that I liked it much better the first time when it was rindless and slightly soft.  Still a tasty cheese either way!  It's fun to tinker with recipes!
Early bird gets the worm, but the second mouse gets the cheese!


Guests, join the CheeseForum.org community to remove this ad.