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I read from another post that Jersey cows have milk with a higher fat and protein content and may need to adjust the recipes I will be following.  It is making me think that maybe Jersey milk is not desirable?.  We are making a Jack and a Gouda.  Any advise?

Yes, keep making cheese

Jersey milk is awesome for making many cheeses  . Whole Jersey milk is less suitable for making cheeses that use lower fat milk such as parmesan....and yes, keep making cheese  .

Susan

If you need a cheese with lower fat content, skim off some of the cream. You'll be fine, though. Plenty of cheese places use Jersey milk.