Little Green Cheese

Cheese making at home with Gavin Webber the Cheeseman

Jack Taste Test and Upgrade to Pepper Jack

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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;

  1. Add dried chilli flakes to ½ cup of water.
  2. 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.
  3. 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.
  4. Just before you add the starter culture, add the chilli water and stir thoroughly.
  5. 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.
  6. 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.

Pepper Jack

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.

Little Green Workshops

How to Make Monterey Jack Cheese at Home

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Monterey Jack cheese hails from the Monterey area in California.  It was brought over by the Spanish via Mexico and was originally known as Queso del Pais and was made by the Mexican Franciscan friars during the 18th century.

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

Monterey Jack Cheese

Makes about 1 kg (2.2 pounds) of cheese

Ingredients

Equipment

Method

Adding ingredients

  1. Sterilise your utensils and leave to air dry
  2. Using a double boiler, heat the milk to 32°C (90°F).
  3. Add the starter culture, mix well for a minute, cover and allow milk to ripen for 45 minutes.
  4. Whilst keeping the temperature at 32°C/90°F, add the diluted rennet and stir for one minute.  Cover and let sit for 45-50 minutes.

Cutting the Curd

  1. Check for a clean break and cut the curds into 1.25 cm (½ inch) cubes.
  2. Rest for 10 minutes to allow curds to heal.
  3. Return to a low heat and gradually raise the temp to 38°C (100°F), stirring gently and continuously, during the period of 40 minutes.
  4. Once the target temperature is reached, maintain for 30 minutes and continue stirring.  Let the curds rest for 30 minutes.

Pressing and Brining

  1. Line a 165 mm cheese mould with cheesecloth and fill with the curds.  Cover the curds with the corner of the cheese cloth, top with a follower, and press at 13 kg (30 lb) for 1 hour.
  2. Remove the cheese from the press, and slowly and carefully unwrap it.  Turn the cheese over, rewrap it in the cloth and press at 13 kg (30 lb) for 6 hours.
  3. Repeat the unwrapping and turning process, this time pressing at 13 kg (30 lb) for 6 hours.
  4. Remove the cheese from the press, and take it out of the mould and unwrap the cheese cloth.
  5. Place the cheese into the brine for 12 hours, turning at 6 hours to ensure coverage.

Air Drying and Waxing

  1. Then place on a cheese mat and board and let air dry at room temperature until it is dry to touch (usually 2-5 days).  Turn twice daily to allow for even drying.
  2. Wax the cheese and allow it to age for one to three months in a humid cheese cave at 10-12ºC (50-54ºF) at 80-85% humidity.  Don’t forget to turn weekly, to allow for even distribution of the fats and flavour.

Monterey Jack Cheese

You can pick up supplies for Monterey Jack cheese 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.

Little Green Workshops

 

Norwegian Whey Cheese – Mysost

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The name Mysost simply means “whey cheese” in Norwegian. It is made just like Gjetost but with the whey left over from cow’s milk production instead of goat’s milk. It is quite sweet and nutty in flavour, especially with the addition of ground cinnamon.

Any amount of whey can be used to make this Mysost. Yields about 20% of total whey mass.

Mysost

Ingredients

  • About 6-8 litres of fresh whey from a cooked pressed cheese

Please note: you cannot use whey left over after making Ricotta or any Pasta Filata (stretched curd) cheeses.

Method

  • Bring your leftover whey to the boil, then simmer for 2-6 hours until reduced.
  • Once it starts to thicken, stir continuously to prevent burning.
  • When sufficiently reduced, place pot in a sink-full of cold water and stir until cool. This prevents crystallisation of the lactose while cooling.
  • Stir a dash of cinnamon into the cheese, then spoon into a greased baking dish and let set at room temp until firm.
  • Un-mould, and store in the fridge for 6 to 7 days.
  • Shave off slivers and serve on your morning toast with coffee.

You can pick up cheese making supplies and equipment from our store Little Green Workshops.

Little Green Workshops

Little Green Workshops