Made using this recipe, https://www.culturesforhealth.com/learn/recipe/cheese-recipes/monterey-jack-cheese/ (https://www.culturesforhealth.com/learn/recipe/cheese-recipes/monterey-jack-cheese/)
Aged it for a few days, then gave it a paprika / olive oil rub, and vacuum packed.
We cut it open today after a month, nice mild cheese, and it's nice that the rind is so edible.
We'll keep aging this baby, and see how it goes. Big improvement over my last try!
It looks lovely. Was this plain paprika, smoked, hungarian or... ? How far into the cheese did the flavor of the paprika permeate?
I used plain Paprika. I didn't want to overwhelm the cheese. The flavor did not penetrate very far. That might change with aging. However, it was only a single oil/paprika rub, so I think that's a factor.
Very happy with it, especially as my last jack was overacidified.