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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 December 04, 2016, 02:12:45 PM
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Saturday was another cheesemaking session. (I am addicted to making cheese already) I decided to make a Monterrey Jack and add a Dill seasoning I like. I found a post on here by @spoons and followed they're idea for adding the spices. Thanks @spoons!!
The session went great I feel. My temp control was on point and timing was great too. I hope to get a pH meter soon and keep acid levels in check till the end. After cutting the curd into 1/4 cubes when it was time to drain the curd it was much smaller like mini pebbles (I've struggled getting that process step down. All in all it was a great session. The cheesewheel is drying on the kitchen counter currently. Enjoy a few cheese pics below
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Looks nice! :-)
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Good work! A cheese (thumbs up) for you!
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Beautiful cheese! Have a cheese on me!! ;D
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Thanks all for the feedback! :)
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So I cracked open this cheese after 3 months of aging. I waxed it after I made it too. The cheese has a nice Dill flavor followed by a creamy character from the cheese. I am pleased with the cheese. It's a tad dry but has nice flavors. A video and pictures below
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Looks fantastic. Congrats and AC4Y!
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beautiful! the pinkish wax and the dark green dill make a nice contrast!