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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: mightyjesse on April 30, 2009, 02:09:54 PM

Title: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: mightyjesse on April 30, 2009, 02:09:54 PM

I'm so excited. I fixed my cheese press (http://cheeseforum.org/forum/index.php/topic,1465.0.html) with advice from Wayne and last night put together my first hard-cheese using this recipe (http://cheeseforum.org/Recipes/Recipe_Monterey_Jack.htm). I originally intended to just make plain Jack, but then I got to the part where it says you can "add your other ingredients" and happened to be staring at a jar of dill... In it went along with a pinch of onion powder.

I will have pictures when I get my cheese out of the press this afternoon/evening after work. (Hopefully pressing it for an extra 5 hours won't hurt it.) I followed the directions very closely, with my only problem getting my curd up to 100 in the right time frame... I think it took me 10 minutes longer than it was supposed to to get my curds to temp. after cutting them. The curds that came out of the press at the flip were a bit squeeky and very tasty.

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: mightyjesse on May 01, 2009, 03:06:59 PM

(http://i186.photobucket.com/albums/x214/Mighty-Jesse/Photo_043009_001.jpg)

Here is my cheese fresh from the press and drying after a brine wash... Can someone explain that procedure to me? I just used clean cheese cloth dipped in brine to pat down my cheese... is that right?

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: Frumunda on May 01, 2009, 08:08:22 PM

Wow!That's a good lookin' hunk of cheese you got there!I thought about putting some dill in my herb cheese,but wasn't sure how well it would go with the cheese's natural flavors.let us know how it tastes when it matures!

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: mightyjesse on May 01, 2009, 08:16:46 PM

I got the idea from the dill Havarti that they make up the road at the University Creamery. (I work for the University of Wisconsin... Yay cheese development!)

The curds from it taste fantastic and it smells really yummy. I am optimistic!

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: DeejayDebi on May 02, 2009, 05:07:21 AM

It looks wonderful Jesse! I love to add dill and basil to my cheese (and alot of other things).

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: Tea on May 02, 2009, 09:07:15 PM

When I do a brine wash I just use a pastry brush.  I don't really think it matters how you do it, just as long as all surfaces have had the brine water on them.

Good looking cheese too.  Herb and garlic Jack has become one of my favourite cheese.

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: Rich on May 05, 2009, 09:09:49 AM

For brine wash I usually use a clean cloth dampened with brine.  As I understand it, the method of application is not that important, but you don't want to leave the surface wet when finished.

Title: Re: 4/29/09 First Hard Cheese - Monterey Jack with dill and onion
Post by: Cartierusm on May 25, 2009, 01:56:18 AM

Interesting combo but looks good, let us know how it tastes when it's cut open.