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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: chilipepper on January 25, 2009, 06:47:09 PM

Title: Chilipepper's Cheese #004 - Monterey Jack
Post by: chilipepper on January 25, 2009, 06:47:09 PM

This Jack was made on 12/6/2008 and I cut into it last night for the first time.  Other than the slightly dryer texture and a little bit of an open texture the flavor is right on. My theory is this will not be around too long!  I hope to try baking it on some rice with chili peppers tonight and see how that goes! 

(http://www.kesabe.com/cheese/jack0001.jpg)

(http://www.kesabe.com/cheese/jack0002.jpg)

Title: Re: Chilipepper's Cheese #004 - Monterey Jack
Post by: Cartierusm on January 27, 2009, 10:37:11 PM

A little dry looking granted, but very nice, kudos. How long did you air dry before waxing? Do you ever get cracks while air drying? I'm facing that problem right now. Where do you air dry temp/humidity?