First Monterey Jack

[UrbanMonique]

Howdy;
I'm a noob, so....

I've made farmhouse cheddar, queso fresco, this Jack, and a first swing at real Cheddar. What I know is that I don't know nothin', but I'm fascinated and hooked for sure. All have been edible, but each one certainly presents a whole bunch to learn from!

This is the first cheese I though OK enough to show, so here it is, after 2 months of aging. It's really a very nice cheese. Tangy, creamy, great depth, so much more than that crap they call MJ in the store!

Thanks for having a place to do this, it's much appreciated.





E

[Spoons]

Nice jack, UrbanMonique! Try not to eat it all too quick (that's my biggest problem)... lol.

A cheese for you for a successful jack!

[UrbanMonique]

Hey, thanks Man, much obliged!

I pulled a quarter for us, and another for the guy who gave me main parts for my press gratis. The other two I'm gonna age more to get a feel for that.

Want to get a smoother knit, and I know it'll come in time.

Cheddar comes next!

E

[John@PC]

The cheese looks great and that (and your sincere enthusiasm) deserves a cheese!  Unfortunately when I got started a couple of years ago it was almost a year before I found this forum.  It is a great resource!