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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: nccheesemike on February 17, 2017, 11:03:00 PM

Title: Monty Jack with Garlic and Chives
Post by: nccheesemike on February 17, 2017, 11:03:00 PM

Last weekend I made a Monterrey Jack Cheese and added Garlic and Chives. Overall make went good. 2lb recipe. The pH went a bit lower than I wanted due to not salting enough but I believe we will still have good cheese. pH ended at 5.1 vs target 5.3-5.4. Just put it in the cheese cave and plan to keep a natural rind. Age for 3 months before I try it. Enjoy the cheese pic

Title: Re: Monty Jack with Garlic and Chives
Post by: DoctorCheese on March 17, 2017, 01:45:05 AM

How much chives and what kind of preparation?

Title: Re: Monty Jack with Garlic and Chives
Post by: nccheesemike on March 17, 2017, 03:09:32 PM

I just bought some dried chives at Whole Foods for this cheese. As I was warming up the milk to add culture I

Boiled 1.5 cups water and added 2 Tbsp Chives
Boiled for 12-15 mins
Cooled water and strained chives.
Water from chives was added to the milk right before the culture was added.
At Molding I mixed 1/2 Tbsp of Garlic Powder and the 2 Tbsp of Chives into the curds mixed them throughout then pressed my cheese.

That photo is how it turned out after pressing.

Title: Re: Monty Jack with Garlic and Chives
Post by: blucrsr on August 10, 2017, 11:10:27 PM

How did this cheese turn out?  Was the garlic flavor good?