I read from another post that Jersey cows have milk with a higher fat and protein content and may need to adjust the recipes I will be following. It is making me think that maybe Jersey milk is not desirable?. We are making a Jack and a Gouda. Any advise?
Yes, keep making cheese (http://www.z4-forum.com/forum/images/smilies/smilie_thumbsup.gif)
Jersey milk is awesome for making many cheeses ;D. Whole Jersey milk is less suitable for making cheeses that use lower fat milk such as parmesan....and yes, keep making cheese ^-^.
Susan
If you need a cheese with lower fat content, skim off some of the cream. You'll be fine, though. Plenty of cheese places use Jersey milk.