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Saturday was another cheesemaking session. (I am addicted to making cheese already) I decided to make a Monterrey Jack and add a Dill seasoning I like. I found a post on here by @spoons and followed they're idea for adding the spices. Thanks @spoons!!

The session went great I feel. My temp control was on point and timing was great too. I hope to get a pH meter soon and keep acid levels in check till the end. After cutting the curd into 1/4 cubes when it was time to drain the curd it was much smaller like mini pebbles (I've struggled getting that process step down. All in all it was a great session. The cheesewheel is drying on the kitchen counter currently. Enjoy a few cheese pics below

Looks nice! :-)

Good work! A cheese (thumbs up) for you!

Beautiful cheese!  Have a cheese on me!!

Thanks all for the feedback!

So I cracked open this cheese after 3 months of aging. I waxed it after I made it too. The cheese has a nice Dill flavor followed by a creamy character from the cheese. I am pleased with the cheese. It's a tad dry but has nice flavors.  A video and pictures below

Looks fantastic.  Congrats and AC4Y!

beautiful!  the pinkish wax and the dark green dill make a nice contrast!