Cheese Type & Number: Monterey Jack, #7

Description: This mild cheese can be made with whole milk to achieve a softer texture, or with skim milk for a harder cheese that can be grated.

Source of Recipe: Ricki Carrol

Date: 1/19/2004

Warming the Milk: Warm 2 gallons of 1% milk - King Soopers brand to 88

While we have not opened this cheese yet, I am disappointed in two things.

1) The yield. This is actually a very small cheese relative to others I’ve made. Is this because it is made with 1% instead of whole milk?

2) I have some mold growing under the wax. Somehow, this cheese got contaminated prior to waxing. I don’t know if this will impact the flavor (I’ll just cut the mold off when we eat it). But, I do know I need to be much more careful in the future. Make sure the cheese is dry before waxing it, and wipe it down with salty cloth or something.

We started eating this cheese on 17 March, 2004. We just cut the mold off.

It is not a great yield, so is thin. Also, a good, but not great flavor. It is also somewhat dry. Probably should try this again and use whole instead of skim milk.