Today I took my Jalepeno Muenster to work and shared it with my co-workers.
I was a little concerned about the cheese since I did make some mistakes in pressing.
All in all, it was a big hit.
Several of our customers gave it a try and pronounced it a good tasting cheese and the employees literally ate it up. A 2 lb. wheel all but disappeared in a matter of a few hours.
Thanks to Rich for this idea. The next time I plan on using some Mesophilic starter and increased cooking times for a sharper flavor, and more firm texture to the cheese. Although tasty, I think it could be even better with these adjustments.
I’ll let everyone know how the next one turns out, but so far I’m satisfied with the current results.
Dave

I had the same result when I took some of mine to work.  But unlike you I only took a few slices - not willing to share the whole thing.  Everyone loved it.  Even folks who claim to not like jalepenos said it was great.  I’d also like to firm it up a bit, so let us know how your’s turns out with culture added.  I’m guessing you’ll need a wee bit more aging time.

Congrats on the success and the bug biting good to be adventurous.

Likesspace - 03 December 2008 01:34 AM

Today I took my Jalepeno Muenster to work and shared it with my co-workers.
I was a little concerned about the cheese since I did make some mistakes in pressing.
All in all, it was a big hit.
Several of our customers gave it a try and pronounced it a good tasting cheese and the employees literally ate it up. A 2 lb. wheel all but disappeared in a matter of a few hours.
Thanks to Rich for this idea. The next time I plan on using some Mesophilic starter and increased cooking times for a sharper flavor, and more firm texture to the cheese. Although tasty, I think it could be even better with these adjustments.
I’ll let everyone know how the next one turns out, but so far I’m satisfied with the current results.
Dave

Made one last night.  4 Gal, with 1 pkt of meso starter.  I ripened it for 15 min before adding the rennet. I got a clean break in 45 min. I also added a Tbs of salt, and a bit more rennet.  I’m pressing differently too.  15 min at 10; 15 min at 20; 6 hrs at 40; 12 hrs at 40.  Its in the final press now and I’ll get it out tonight.  So far it looks good.  One problem I had with this, and have had on occasion with others, is that the curd squeezes into the fibers of the cloth in the mold.  This causes some tearing of the cheese when I peel it off; and that is not aesthetically pleasing.  Also, its a hassle cleaning it out of the cloth.