OK..so I tried my Mont Jack after a month.
Here’s ,my observations.

Taste is right on. has that Jack “tang”.

The only complaint I have is that it is softer and creamier than Mont Jack traditionally is.  Why would that be? Does it solidify over time (it is waxed)?
Should I have pressed longer harder?

Anything else?

My guess its got more water content, it may harden over time, however if its waxed its not going to evaporate.

I had an excessive moisture problem with a Farmhouse Cheddar and was advised that it might be that the curd was not cooked at a high enough temp, thereby bringing excess moisture into the pressing stage - locked in the curd.  My next one was adjusted up a bit and it took care of the problem.  I don’t know if your Jack was the same, but its something to consider.

with experience, u will feel ur curds, and u will notice how much water should be taken out to get a wonderful cheese

Yup Ive been doing that, prodding the cheese to feel the bounce factor.

Neil and Nabil - are you referring to checking the curd while cooking, or the curd mass in the press?  Sounds like Nabil was talking about the feel of the cooking curd; whereas Neil was taking about the feel of the wheel itself.  Unless I’m misreading.  I’m looking to doing a Jack next weekend, hence the curiosity.

yes the wheel itself, to make sure its pliable for the relevant cheese. I figure if its bouncy then it should expand ok without cracking and that its not dried out, something thats going to take trial and error to figure out.

No, i meant of course the cruds while cooking,
checking the wheel after pressing will gives u no way back, if the curds was not cooked enough

Nabil - 30 June 2008 07:05 AM

No, i meant of course the cruds while cooking,
checking the wheel after pressing will gives u no way back, if the curds was not cooked enough

This makes sense; but what is the “feel” we are looking for?  Firmness?  Spongy and moist?  Would taste be a factor?

depends on the cheese, as I said, it will be trial and error. If a swiss wheel is rock hard then its not going to swell well, but crack. This is were we develop experience. When i see some of the vids of the cheese making, the cheese is like a mass or gelatin, its solid yet flexible, that might be the best description to go by.

Neil share us with this videos , please

There are all kinds of videos on cheese making at the “You Tube” site.  Search for cheese making.