Text only | Text with Images

CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled) => Topic started by: Ptucker on April 09, 2018, 12:16:25 AM

Title: Monterrey Jack
Post by: Ptucker on April 09, 2018, 12:16:25 AM
A Monterrey Jack fresh out of the brine. 
Title: Re: Monterrey Jack
Post by: Thewitt on April 09, 2018, 02:34:08 AM
Nice - Cheese 4 U
Title: Re: Monterrey Jack
Post by: SpunkyAmos on April 30, 2018, 11:33:33 AM
wow!  looks really nice!

question.  where did you get the drying rack it is sitting on?  I want to keep my cheese off of plastic, and yours look bambooish maybe?

thanks!
Amy.
Title: Re: Monterrey Jack
Post by: Thewitt on April 30, 2018, 11:45:28 AM
The drying rack is a sushi mat.  Same thing I use. I picked mine up from the sushi counter in my local deli.
Title: Re: Monterrey Jack
Post by: SpunkyAmos on April 30, 2018, 01:58:34 PM
thanks, is that wood? 

Title: Re: Monterrey Jack
Post by: Thewitt on April 30, 2018, 02:03:46 PM
Sushi mats are bamboo, yes.
Title: Re: Monterrey Jack
Post by: SpunkyAmos on April 30, 2018, 02:06:57 PM
thanks muchly!

Text only | Text with Images