Monterey Jack #1 - Waxing

I decided to wax the first Monterey Jack as most recipe's I read called for waxing and once done, the cheese can be left alone to do its thing. The first week I'm going to turn daily, then less often over the next few months.

Why Wax?

Waxing is a way of preventing the cheese from dehydrating too much while it ages. It also protects the cheese from moulds and other insects that want to get their teeth into it! I normally go for a natural rind as it looks aesthetically pleasing, with waxing you don't lose the outer skin of the cheese so the advantage here is I get a little more cheese but it doesn't look as pretty.

1. Heat up the paraffin wax slowly in an old pan. You have to make sure the whole thing has melted, this small pan took 15 minutes on a low heat

• Holding the cheese steady with you hands, dip and turn it slowly in the hot wax around once and let it cool.

• Once cooled, hold the cheese from the side you just waxed and dip the bottom in the wax making sure its completely covers the surface of the cheese

• Once cooled, repeat dunking the top
  

• At this point if there are any rough bits of wax from drips, try to either shave them off with a knife or if its still warm, smooth them off.

• Repeat this procedure 3 times until there is a well protected and even layer of wax all over the cheese. To save money the wax can be washed, remelted and reused for your next batch
  

• The final cheese ready for the cave
  

Monterey Jack #1 - After pressing

The overnight pressing went well, the plan is to now dry out the outer rind at room temperature over the next few days. Ill then wash it in a light brine and start oiling it every week. The cheese can be eaten from 1 month and up to 1 year. Once the rind has dried out after 4 days I'm going to either wax or oil it.

Monterey Jack - stage 1

I recently took a trip out to Sicily and while I was out there I tried a number of cheeses, one in particular I found interesting was Piacentinu. It was infussed with whole peppercorns and saffron which made its pate very yellow with a lovely mellow but distinctive taste. I thought I might try my hand at infusing a cheese myself and after looking through a number of recipys I found one for Monterey Jack. Once the milk has ripened the sterilised pepper, chillies and basil are added before the rennet. The pepper water is also added to add further depth to the cheese.

• Heat up 7 liters of raw whole milk to 32c and add 1/4 tsp M400 starter and leave to ripen for 45 minutes
• Chop up 1 tsp dried chilli, 1 tsp basil and 1 tsp black pepper and boil in 1/2 cup of water for 15 minutes
• Add the pepper water and chopped up herbs and spices to the milk + 1/4 tsp calcium chloride and 1/2 tsp liquid animal rennet diluted in 1/2 cup water
• Let it coagulate for 45 until a clean break is accomplished
• Cut curds into 6mm pieces and leave to heel for 10 minutes.
• Stir the curds and start increasing the temperature from 32c to 40c over 30 minutes. Once target temperature is accomplished keep stirring and hold for y and another 45 minutes. The curds will reduce in size as the whey is released, the acidity will also increase.
• Spoon the curds into a cloth and let it stand for 20 minutes while the whey drains off
• Add 1 tbsp of Malden salt and mix well
• Place into mould and press at a light weight (10lb) for 15 minutes. Turn, redress and press at medium weight (25lb). Repeat and press over night at a heavy weight (40lb)
• The next morning let the cheese dry at room temperature for a few days until the rind starts to develop. Once the rind develops it can be oiled or waxed and left in the cave for 3 months turning at weekly intervals.

A dash of M400 culture measured out on

Dried chilly, basil and black pepper

Sterilising herbs and spices for 15 minutes

Coagulating milk infused with herbs and spices

Curds after cutting + 45 minutes of cooking at 40c

Drained and ready for pressing

Scooped into mould

After pressing the cheese for 30 minutes I realised the salt had yet to be added. The cheese was unwrapped, milled and salted before repressing again.