I made a 3 lb. Muenster last weekend at Jeanne’s suggestion; and its really good.  Its light with lots of small air holes.  It has a delicate taste, and is slightly moist.  All in all, a good cheese, and delightfully simple to make.  So I did another one today, but added some diced Jalepenos.  Also, I thought I’d take half of the first wheel and wax it for some additional aging.  I know its supposed to remain unwaxed, but I wanted to avoid the periodic salt rubs.  Not sure at this point how long I’ll let it go.

Untill u cant resist to eat it

Rich:

I’m glad it worked out for you.  Let us know how the jalepenos turn out.  I opened a monterey jack that I had put diced jalepenos in last weekend.  It was moldy just under the wax and had a couple of mold streaks running through it.  It was good though.  I’m assuming the mold was from the moisture in the jalepenos.  Next time I think I’ll use dried.

I’m guessing you used fresh peppers.  I chose to boil mine in vinegar the night before.  Then before I added them to the curd I drained off the excess vinegar.  Perhaps this will control the mold.  And also, with this one being unwaxed, I can keep a closer eye on it.

Good idea.  I’ll try that next time.