yesterday I made my first attempt at Jack cheese. Went through the hole process right up to the brining stage. When I took the cheese out of the press and unwrapped it from the cheesecloth to put in the brine solution, the cheese was still crumbly but didn't fall apart. Is that normal?
Thanks,
I don't think that's normal, someone correct me if I'm wrong, but I think you're curd was over cooked and dried out.
I did that with an alpine cheese, when I flipped it when brining it crumbled, I tried to repress with as much weight as I dared and it did hold together then it crumbled when we cut it.
Hopefully you'll have better luck with yours.