[Cheese] Monterey Jack

[Jack Schmidling]

Erica Schechter wrote:
> Hi all,
> 
> I want to try and make monterey jack cheese. I have Ricki Caroll's
> book, and plan to use the recipe.....

I didn't review Ricki's recipe but the "Jack" version of Monterey has a 
higher moisture content then Monterey.  This can be achieved in many 
ways so give it a try and see what happens.

The official method calls for a lower scald temp than is used for most 
meso based cheeses.  According to Scott... the temp should be 95F which 
is about the same temp as you start with.  This requires very slow and 
careful stirring of the curds after cutting to avoid destrorying it. 
Perhaps using more rennet is one way to ease this problem.

js


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