jack
Posted: 17 June 2008 07:03 AM   [ Ignore ]
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Any of you that have made Mont Jack… I made one a month ago. OK to crack?

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Posted: 17 June 2008 10:09 AM   [ Ignore ]   [ # 1 ]
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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???

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Rich

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Posted: 18 June 2008 03:13 AM   [ Ignore ]   [ # 2 ]
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good advise Rich

cut in half , taste and re wax them

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Posted: 03 July 2008 12:29 AM   [ Ignore ]   [ # 3 ]
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TS, how did your Jack go?  I’m doing mine in a couple days.  Did you run into any difficulties?

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Rich

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Posted: 03 July 2008 06:39 AM   [ Ignore ]   [ # 4 ]
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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.

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Kim   cool smile

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Posted: 06 July 2008 07:09 AM   [ Ignore ]   [ # 5 ]
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Went great. Taste was great. Not as “compact” as commercial jack tho.

Big hit on our beach vacation.

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Posted: 06 July 2008 12:37 PM   [ Ignore ]   [ # 6 ]
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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.

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Posted: 06 July 2008 01:25 PM   [ Ignore ]   [ # 7 ]
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sounds like pressed too fast or pockets in the curd cake.

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The Cheese Hole

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Posted: 06 July 2008 02:02 PM   [ Ignore ]   [ # 8 ]
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Right…not enough pressure…

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Posted: 06 July 2008 09:57 PM   [ Ignore ]   [ # 9 ]
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The recipe called for 10 lbs.  What do y’all recommend?  It seems to have dried fairly well.  I’ve got it waxed now.

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Posted: 06 July 2008 10:32 PM   [ Ignore ]   [ # 10 ]
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10lb does not sound like much but then dont know what size of wheel your doing.

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The Cheese Hole

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Posted: 07 July 2008 08:52 AM   [ Ignore ]   [ # 11 ]
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Its a 6” wheel, from 2.5 Gal.

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Rich

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