I want to make my first M. Jack cheese fashioned after the Just Jack of Beecher's Cheese Seattle. Until eating their Just Jack..I could take or leave Jack cheese really. Ok my question is raw or pasteurized milk? I fear the raw milk may impart too much flavor..many cheeses l've made with raw milk source the milk comes through load and clear in any cheese I make..
So Opinions?
Beecher's uses pasteurized milk. https://store.beechershandmadecheese.com/p-34-just-jack-1-lb.aspx -look under "ingredients".
Susan
I made a Monterey jack with raw goats milk and thought it turned out really great. Fairly plain and unassuming cheese, the milk we get is very mild and I try to use it soon after milking so it doesn't turn 'goaty'.