I've read in the "World cheese book" that Monterey Jack is coated with vegetable oil, cocoa and pepper. Can anybody tell me, please, what kind of pepper and what are proportions of the coating mixture? May be there are some tips and tricks? At the picture the rind of that Jack looks so nice. I want to try it.
Hi Pavel,
I've been thinking of making a "dry Jack" as well. I think the pepper and cocoa rind treatment is intended for long aged cheese, so think age for a year type thing. Because of this, it wouldn't hurt to reduce the floc mutliplier a touch.
I believe it's a mixture of cracked black pepper corns and cocoa powder, but I don't know the ratio. I would think this doesn't get added until
a month or two after the make though. I'm looking forward to finding out the details as well.
- Jeff
Mary Karlin has a recipe for it in her new book. I'm on the way out the door, but I'll post her version later.
The recipe I have is for a 2 lb Jack cheese. She lets it ripen for a week before rubbing the rind.
Rub: 2 tablespoons cocoa powder, 2 teaspoons instant expresso powder, 1 1/2 teaspoons finely ground black pepper, 4 1/2 teaspoons olive oil. Place the cheese on a rack in your cheese cave so air circulates around it. Rub one 1/4 of the rub mixture every day for the next 4 days. She then recommends ripening the cheese 10 months to 2 years at 60 degrees and 75% humidity.
Happy thoughts,
anut :)
Thanks! That sounds easily doable. I might give one of those a try over the holidays.
- Jeff
Thank You, anut!
Let's see how it works :)
I'm going to have to try it too. I love dry jack, especially with pepper corns. :P
A couple of observations. The coating mix is well balanced in ratio. Very good flavour. But it is too thin. Too much oil is applied on the rind at my opinion.
Thanks Pavel, good to know. I'll reduce the oil when I have a go at it.
Today I've made one more cocoa pepper and coffee mixture and has added it to previous mix with oil. It's still thin. I'd ruther rub the wheel with oil and than with dry mix powder.