Any of you that have made Mont Jack… I made one a month ago. OK to crack?

I’ve been looking at it with an eye toward doing one in the future; but I have a few others to get done first.  Let us know how it turns out.  My recipe calls for 1 to 4 months aging.  Why not cut off a chunk, then rewax the rest and let it go another month or two???

good advise Rich

cut in half , taste and re wax them

TS, how did your Jack go?  I’m doing mine in a couple days.  Did you run into any difficulties?

I have a jack in the cheese fridge that is going on 3 months.  It should be ready any time.  Too bad I am presently on a diet.  Have to wait for a bit yet.

Went great. Taste was great. Not as “compact” as commercial jack tho.

Big hit on our beach vacation.

I’m a bit concerned about my Jack.  It looked great coming out of the press; but as it dried it actually dripped puddles of clear whey for about 8 hours.  Its drying nicely now that it stopped seeping; but I’m wondering if this is normal.  I know the pressure in the press was only 10 lbs, and maybe that’s the reason.

sounds like pressed too fast or pockets in the curd cake.

Right…not enough pressure…

The recipe called for 10 lbs.  What do y’all recommend?  It seems to have dried fairly well.  I’ve got it waxed now.

10lb does not sound like much but then dont know what size of wheel your doing.

Its a 6” wheel, from 2.5 Gal.