Monterey Jack
One of the hardest parts for me when I started making cheese is waiting while the cheese ages before tasting.
I’ll never forget opening my first cheese (a Cheddar) after 3 months. IT WAS TERRIBLE! I over-pressed it. It was more like an orange hockey puck than a tasty cheddar. 🏒
I opened this Monterey Jack this morning and it was pretty good. It was a little salty, and that’s another lesson I learned. It’s best to start brining in the morning. If I brine overnight, the cheese usually gets an extra hour or two. 🤣💤
I plan to shred some of this and use it on some chicken wraps tonight. The extra salt should be tasty.
FYI- Got this recipe from Home Cheesemaking 4th edition.
u/Zealousideal-Row2176 — 6 days ago