Monterey Jack Taste Test!

Hi Friends :)

Today I did a taste test for my Monterey Jack cheese. Verdict? NOT a Monterey Jack! It was more like a tangy Cheddar with a Feta texture.

It's not a complete waste because it's still a good cheese, but I'm wondering what's up with the bacterial culture I'm using! More tests are needed!!

Cheese Updates

Hi Everyone :)

I took out my cheeses the other day to inspect them all. Wow...I have never had so much cheese on the go before! They are all doing quite well, except...

...the Parmesan. After I cleaned it up the other day and got rid of all of the mould, it came back. So I cleaned it again and spread olive oil all over it. The large surfaces remained mould-free, but blue mould still started to form in the little cracks on the side of the wheel.

Grudgingly, I vacuum packed it. It was really supposed to stay in the ripening box until November, but I had to seal it early to try and save it. Hopefully it'll still have a good taste when I open it in February. AND hopefully the mould will stay away now! I'll have to keep checking it often. 

My 6-month Cheddar started to develop some blue mould in the creases of the vacuum pack. I just removed it, cleaned it up, let it dry a bit then re-sealed it. It's important to check your cheeses often!

My Monterey Jack and my 9-month Cheddar both have this residue on the inside of the vacuum packs. I read that it could be one of two things: white mould forming or calcium lactate that is secreting from the cheese. Neither one is dangerous or will affect the cheese. I just have to wipe it off. If I see signs of blue mould forming though, I'll do the same as I did with my 6-month Cheddar. If it's really just lactic acid releasing from the cheese as it ages, I can leave it as is.

This is glorious! It's my Raclette cheese. I've been washing this cheese every other day for about 2 weeks now and it's already starting to develop its orange rind. This means the bacteria I used in the cheese (Brevibacterium Linens) is working! This bacterial culture will give the cheese the desired aroma and flavour - as well as a nice orange rind!

Monterey Jack (Recipe and Instructions)

February 2020 Update:  After doing a taste test of some Cheddar cheese, I came to the conclusion that the reason my Monterey Jack didn't turn out (taste wise) was because of the MA11 culture I used.

November 6 2019 Update: I did a taste test, check out the video here! This didn't turn out quite like I expected, it's a good cheese, but not really a Monterey Jack.

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Hello Fellow Turophiles! :)

Today I'm going to show you how to make Monterey Jack cheese. For a printable recipe, click here.

This cheese was brought over by the Spanish via Mexico and was originally known as Queso del Pais. It was made by Mexican Franciscan friars during the 18th century.

An American named David Jack realized its commercial value and started selling it all over California. The cheese came to be known as “Monterey Jack’s” or “Jack’s Monterey,” and eventually Monterey Jack.

I love this cheese because it's creamy, melts very well and is mild in flavour. I use it a lot in Mexican cuisine but also to make my American Cheese. 

Big Note: You can't do this one alone. After the initial making of the cheese, it needs to be flipped, pressed and brined every six hours for 24 hours. Unless you live on little sleep, you'll need a helper. Alex took over for me when I fell asleep!

A-whey we go! :)

Ingredients for Monterey Jack cheese:
(Recipe courtesy of Gavin Webber)

Yield: about 1 kg wheel

10 liters Whole Milk

1/8 tsp MA11 Culture **Note This culture really makes my cheeses very tangy so I won't be using it again. At this time (February 2020) I have yet to experiment with a better culture.**

1/2 tsp Calcium Chloride

1/4 tsp Double Rennet

Cool filtered water

Brine

Directions:

Stage 1: Mixing The Ingredients

Stage 2: Caring for the curds

Stage 3: Molding, Pressing and Brining

Stage 4: Drying and Aging

Stage 1: Mixing The Ingredients

1. Heat the milk to 90F or 32C in a double boiler. One degree up or down isn't going to ruin your cheese, but make sure it's not more than one degree!

2. Add the culture and let sit 3 minutes.

3. Stir well, then let sit 45 minutes to ripen.

4. After about 40 minutes, prepare your Calcium Chloride in 1/4 cup of cool filtered water. Prepare your Double Rennet in 1/4 cup cool filtered water.

5. Add the Calcium Chloride and stir for one minute. Add the Double Rennet and stir for one minute. Let sit for 45-60 minutes to allow curd formation (mine took 55 minutes).

This is how I set up my "sink" double boiler. I heat my milk in a double boiler on the stove, but until it's time to cook the curds, I keep the milk pot in the sink. I'm able to regulate the temperature easily by adding or removing hot or cold water. This is where a digital probe thermometer really comes in handy.

Stage 2: Caring for the curds

6. Check for a clean break. If your knife doesn't come out relatively clean, let the curd sit longer until it does.

7. Cut the curds into 1/2 inch cubes and stir gently (very gently) a few times to make sure there are no huge chunks then let sit 10 minutes.

My curd cutting knife isn't long enough for my big pot. The handle goes half way in when I reach the bottom of the pot. I need to get a better knife one of these days. This one is a cake icing knife I found at the dollar store.

8. Over 40 minutes, heat the curds to 100F or 38C. Don't rush this!

9. Stir for 30 minutes more, holding the temperature.

10. Let sit 30 minutes, holding the temperature.

Stage 3: Molding, Pressing and Brining

11. Drain the curds into a cheesecloth-lined mold.

This is the amount of whey that is released. I use this to feed my cedar trees, they love it!

12. Pull your cheesecloth tightly around the cheese, making sure there are no wrinkles and put your follower on top.

13. Press at 30lbs for 1 hour. The Cheese Press that Alex made for me continues to be the star of my cheese making. It's so easy and I love his idea about using a large water jug as the weight!

After one hour of pressing, this cheese is very delicate, easily broken so take your time and be gentle!

14. Remove very gently, flip, re-dress and press at 30lbs for 6 more hours.

After 13 hours of pressing

15 Repeat step 14 for a total pressing time of 13 hours.

16. Place your wheel of cheese in a brine solution for 12 hours, flipping at the 6 hour mark. Keep the cheese/brine in your cheese cave during the 12 hours (50F or 10C).

Stage 4: Drying and Aging

17. Air dry the Monterey Jack for 4 days, flipping twice daily.

18. Vacuum pack the wheel and age for 2-3 months in your cheese cave (50F or 10C), flipping weekly.

With this post I've finally caught up with posting about the cheeses I started at the beginning of August! I have more cheeses planned for September - Fontina (2 wheels with 2 different cultures); Raclette and Goat cheese - so stay tuned!