This Monterey Jack was made on 12 June 2016 and matured at 10-12°C/50-54°F for just 2 months. It turned out perfectly with just the right amount of acidity and bite. Even the official taste testers agreed with me! However, let us take it to the next level and upgrade to Pepper Jack!
Upgrade to Pepper Jack
You can take Monterey Jack to a new level by adding chilli. Use the Monterey Jack recipe, and modify it as follows;
Use the Monterey Jack recipe, and modify it as follows;
- Add dried chilli flakes to ½ cup of water.
- Place in a small saucepan and bring it to the boil. Reduce heat and simmer for 15 minutes. If it looks like it is going to boil dry, add another 60 ml of water at about the 10-minute mark.
- Strain and remove the chilli flakes and set aside the chilli water. I used my home-grown bird’s-eye chilli that was sun-dried on the bush. Traditionally Jalapeno chilli is used in this cheese.
- Just before you add the starter culture, add the chilli water and stir thoroughly.
- Follow the recipe until you get to the milling stage. Once milled, add the chilli flakes to the loose curd and follow the remainder of the recipe. Wax and age for 2 to 3 months as per Monterey Jack.
- I highly recommend this variation of the cheese. If you are new to the process of making cheese, then give it a go. Especially if you like a mild cheese, with added kick. The texture is normally slightly crumbly due to higher acidification.
It is very satisfying cheese to make, and delicious to eat.
You can pick up supplies for Pepper Jack at our shop https://www.littlegreenworkshops.com.au. I recommend the Hard Cheese Kit for newbie curd nerds as it contains most things you need to make this cheese.
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