CheeseForum.org » Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: anutcanfly on January 13, 2012, 07:19:15 PM

Title: Dry Jack
Post by: anutcanfly on January 13, 2012, 07:19:15 PM
Now that I have a Jack recipe I like, it's time to do my first Dry Jack.

The make went well, though the yield was higher than expected.  The wheel felt hard/solid, so I think it may be due to breed and season--Brown Swiss Cow in the winter.

Dry Jack    #46  1/12/12

4 gallons Swiss Brown cow milk 4%, pH 6.6
3/8 tsp MM100
1/8 tsp TA
¼ tsp x3 rennet
2 tablespoons salt
Floc x 2

Warmed milk to 90 degrees, added cultures and let sit 5 minutes.  Stir cultures in and let ripen 30 minutes.

Added rennet and watched for floc.  Floc 11 minutes x 2 =22 minutes set time.  Cut curds into 1/4 inch cubes and let rest 5 minutes.

Raised temp to 100 degrees over 40 minutes (was 101 degrees)

Stir 30+ minutes at 100 degrees. Let settle 5 minutes and drain to level of curds when pH is 6.2 (took 50 minutes to reach 6.2 which is what I expected since I cut curd after 22 minutes--far quicker than with garlic jack).  Temp 100 degrees

Stir another 30 minutes or until whey pH is 6.0 (took 30 minutes), temp 100 degrees. 

Drained and stirred in salt.

Hooped and pressed at 30 pounds for ½ hour.  Redressed and pressed at 100 pounds for 1 hour, pH 5.4.  Redressed and pressed at 204 lbs overnight. 

Yield after unhooping 4 lb 6 oz. 

Ripen in cave for 1 week then apply ¼ of the rub and put on rack with good ventilation, at 50-55 degrees, for 24 hours.  Repeat this 3 more days.  Return to cheese cave and age as long as humanly possible—eight months?

Rub:

4 tablespoons cocoa powder
4 teaspoons instant espresso
1 tablespoon ground black pepper
5 teaspoons olive oil (that makes a nice thick paste)
Title: Re: Dry Jack
Post by: pliezar (Ian) on January 13, 2012, 08:29:48 PM
It will be interesting to see your results, my son wants to help me make a dry jack.  Nice cheese by the way.
Title: Re: Dry Jack
Post by: anutcanfly on January 14, 2012, 01:39:06 AM
Thank you, I'm curious too!  :)  I wasn't sure if this cheese is full fat or part skim.  I've heard both ways on this cheese. 
Title: Re: Dry Jack
Post by: JeffHamm on January 14, 2012, 01:48:52 AM
Very cool.  I want to make a dry Jack at some point too.  Will be interested to see how this goes for you.  How long are you planning on aging it? 

- Jeff
Title: Re: Dry Jack
Post by: anutcanfly on January 14, 2012, 03:25:10 AM
9 months I think.  I've tried Dry Jack that was aged over a year and didn't like it as well as the younger version, but I don't remember how old the version was I liked!  ::)
Title: Re: Dry Jack
Post by: JeffHamm on January 14, 2012, 08:04:30 AM
Sounds good.  Don't forget to post photo's each day you add the rub.  Will be interesting to see how it looks each time more is added on.  Also, to get some idea about the oil in the rub.  Should be an interesting make.

- Jeff
Title: Re: Dry Jack
Post by: anutcanfly on January 14, 2012, 07:31:25 PM
Will do.   :)
Title: Re: Dry Jack
Post by: Sailor Con Queso on January 15, 2012, 04:18:13 PM
Dry Jack should use skimmed or part skimmed milk.
Title: Re: Dry Jack
Post by: anutcanfly on January 15, 2012, 05:28:38 PM
Thanks Sailor,

I'll try skim milk the next time.  :)
Title: Re: Dry Jack
Post by: anutcanfly on January 17, 2012, 11:19:02 PM
First rub and looking... dark!  5 teaspoons of oil was good.  It made a nice thick rub.  This is one cheese I will definitely enjoy chewing on the rind.  :P


Title: Re: Dry Jack
Post by: JeffHamm on January 18, 2012, 12:26:43 AM
OOOOooooo!  Doesn't that look good already.

- Jeff
Title: Re: Dry Jack
Post by: Vina on January 19, 2012, 10:08:43 PM
Wow! that looks already so tasty!!!
Title: Re: Dry Jack
Post by: anutcanfly on January 20, 2012, 10:09:08 PM
I just applied the final rub to what appears to be a chocolate cake.  The best part is licking my fingers after I'm done!  :)
Title: Re: Dry Jack
Post by: JeffHamm on January 20, 2012, 10:26:16 PM
Wow!  That looks really ... not like cheese! ha!  Seriously though, that looks great.  That should produce some very nice flavours once it ages out.  I really must make this now.  I'm very impressed.  A cheese to you.

- Jeff
Title: Re: Dry Jack
Post by: anutcanfly on January 21, 2012, 12:46:08 AM
Thank you!  I may end up treating other types of cheeses to similar rubs.  It's going to be hard waiting this one out!  :)
Title: Re: Dry Jack
Post by: JeffHamm on January 21, 2012, 01:08:44 AM
Yah, I can imagin that will be a tempting one.  Mind you, I think this rind/rub requires a fair aging time to do its thing so waiting might be the only way to really enjoy it. 

- Jeff
Title: Re: Dry Jack
Post by: anutcanfly on January 21, 2012, 01:28:08 AM
Sigh... I suppose.  Just how much effect does a flavored rind have on the flavor of the cheese?  Does any get sucked in, or just remain on the surface?  I couldn't taste the cider in paste of the Port Salut I just opened.
Title: Re: Dry Jack
Post by: JeffHamm on January 21, 2012, 01:37:14 AM
I have no idea! :)  It's not like a mould ripened cheese.  It may end up being mostly for show, or just as a protective layer, and also to impart an aroma, etc.  But, if it does impact upon flavour, I'm guessing it will take awhile to work its way into the interior. 

- Jeff
Title: Re: Dry Jack
Post by: Tomer1 on January 21, 2012, 03:04:33 AM
I imagine it interupts any mold growth aswell?
Title: Re: Dry Jack
Post by: anutcanfly on February 07, 2012, 05:47:41 PM
Though it looks like a frosted cake, I have to say that this is a problem free cheese.  It just hangs out in the back room (55-60 degrees F) on a plate--no container needed, no mold.   The only thing I ever do with it is to flip now and then. 
Title: Re: Dry Jack
Post by: JeffHamm on February 07, 2012, 05:51:12 PM
Nice!  This is fast moving to the top of my list of things to try.

- Jeff
Title: Re: Dry Jack
Post by: JeffHamm on September 07, 2012, 05:28:20 PM
Just bumping this one back to get an update?  How is the rub holding out?  Or, did this get eaten, and if so, how was it? 

- Jeff
Title: Re: Dry Jack
Post by: bbracken677 on September 07, 2012, 07:06:27 PM
A year or so ago I ate a cheese with an espresso roast dry rub rind....I thought it was pretty tasty, but really wasnt sure how much the espresso contributed to the overall flavor. As I read through this thread that cheese came to mind as well as wondering about the contribution of the chocolate.

Very interesting!  Please do give us an update!
Title: Re: Dry Jack
Post by: anutcanfly on September 07, 2012, 09:34:39 PM
 ;D  I'm trying to hold out one more month!  It made not make it!  So far as I can tell it's held up well, but I've been very gentle when I brush mold away.  I have a camera again so I'll post pic's when I cut into it.  I'm very curious myself as to what the cocoa and espresso will do for the flavor.  Likely it will just make for a tasty rind.  :P
Title: Re: Dry Jack
Post by: anutcanfly on October 03, 2012, 11:48:19 PM
Finally, opening day at last!  Ahhh yes, the flavor is very good.  There are the beginnings of crystals and the paste is as dry as I wanted, even using 4% milk.   I love chocolate and espresso, but found I didn't like those flavors with the cheese.  Even the tiniest specs left on the cheese give an intense burst of chocolate! The rind protected the cheese beautifully, but was very tough to plane off!

I'm going to run this cheese again, but with 2% milk.  I'll use Paracoat instead of the cocoa rub.
Title: Re: Dry Jack
Post by: JeffHamm on October 04, 2012, 02:46:47 AM
Wow!  That looks fantastic anut!  A cheese to you.  I definitely must make this.  I've been thinking about it for some time, but that's as far as I've gotten to this point.  As soon as I have some room in my cave I'll have to do this up.  Nice.

- Jeff
Title: Re: Dry Jack
Post by: bbracken677 on October 04, 2012, 02:49:53 AM
amazing job! Not only does it look very professional, but it looks really tasty as well!

I am going to try an espresso rind one of these days. I ate a cheese a year or so ago with an espresso rind and I really enjoyed it.
Title: Re: Dry Jack
Post by: Boofer on October 04, 2012, 04:33:10 AM
Anut, can you characterize the flavor? It looks like a Grana or Parm. How will you use it?

I can feel my tastebuds stretching towards the monitor screen. :)

-Boofer-
Title: Re: Dry Jack
Post by: anutcanfly on October 05, 2012, 01:44:18 AM
Thanks guys  :)

It's hard to cut it without getting specks of rind changing the flavor profile, but I did okay I think.  It's not the same as Dry Jack I've bought.  The texture and crystal crunchies remind me most of Dubliner cheese.  A mix of Parm and ?.  When I get a chance I'll buy some to compare with as the flavor is similar too I think.  It's been awhile since I've had any. 

Boofer, I'll thank you to keep your tastebuds on your side of the monitor please!  ;)
Title: Re: Dry Jack
Post by: bbracken677 on October 05, 2012, 02:39:15 AM
I really love Dubliner...if I could make something like that I would be in mouse heaven!
Title: Re: Dry Jack
Post by: anutcanfly on October 05, 2012, 03:14:18 AM
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.
Title: Re: Dry Jack
Post by: bbracken677 on October 05, 2012, 12:54:27 PM
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!
Title: Re: Dry Jack
Post by: anutcanfly on October 05, 2012, 10:34:26 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.
Title: Re: Dry Jack
Post by: scasnerkay on October 05, 2012, 11:22:24 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?
Title: Re: Dry Jack
Post by: anutcanfly on October 06, 2012, 12:29:23 AM
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!