Pepper Jack
Posted: 05 May 2009 10:06 AM   [ Ignore ]
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About a week ago I made a Pepper Jack and now I noticed that the wax is a little separated from the body in the center. I can feel a 1/8” gap when pressing with the finger. Anyone can tell me please, is it OK and possible reasons why did it happen. The wax is two generous plies.
Pictures: unmolded and waxed.

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Alex-The Cheesepenter

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Posted: 05 May 2009 04:47 PM   [ Ignore ]   [ # 1 ]
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Sorry, I can’t tell you why; but I’ve had the same thing on a few cheeses.  I don’t know if I’ve needed to, but I have stripped them and rewaxed when it has happened.  I’m just guessing here; but it would seem that the only thing that could cause it would be the formation of gas like perhaps CO2.  So if someone else knows what’s going on here it will help us both.

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Posted: 05 May 2009 05:01 PM   [ Ignore ]   [ # 2 ]
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It happens when its too wet and it evaporates/sweats. Been their done that.
Cheese looks real good smile

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The Cheese Hole

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Posted: 31 May 2009 06:57 PM   [ Ignore ]   [ # 3 ]
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Whoa, that hunk of cheese is gorgeous!
-Bobbie

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Posted: 01 June 2009 03:10 AM   [ Ignore ]   [ # 4 ]
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So Alex, what did you do with it?  Did you rewax it?  If so, what did you find when you opened it?  And has there been any recurrence?

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Posted: 01 June 2009 03:59 AM   [ Ignore ]   [ # 5 ]
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Rich, I did nothing. As far as I can see through the wax, everything looks OK. I just turn the cheese over once a week and it seems that the wax is “shrunken” to the cheese.

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Posted: 04 June 2009 11:05 AM   [ Ignore ]   [ # 6 ]
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this type of cheeses and gouda and colby
needs few weeks before aging to let any co2 to escape and to make good rind and to loose some of the moister before waxing

do not worry, and if it made mold peel it , dry it for two days with brine srucbs and rewax

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Posted: 04 June 2009 12:34 PM   [ Ignore ]   [ # 7 ]
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I don’t worry, no mold at all, everything’s OK and under control. The grand opening wink  will take place on 3rd of July.

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Posted: 23 June 2009 05:23 PM   [ Ignore ]   [ # 8 ]
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Can you tell me how and when to add the peppers?
What kind did you use?
I think I will make a pepper jack tomorrow.
Thanks.

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Posted: 23 June 2009 09:52 PM   [ Ignore ]   [ # 9 ]
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When I did mine I used red bell pepper for color, and jalepeno for heat.  I’ve heard of some that use the crushed dried peppers they have at pizza places and I may give that a try in the future.  In any case, you add them after draining the curd.  Mix well and put directly into the press.

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Posted: 23 June 2009 10:30 PM   [ Ignore ]   [ # 10 ]
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r-dub - 23 June 2009 10:23 PM

Can you tell me how and when to add the peppers?
What kind did you use?
I think I will make a pepper jack tomorrow.
Thanks.

I used red and green fresh HOT peppers. Chop them to about 3 mm (1/8”) cubes and add them with the salt after draining. Mix gently by hand and transfer to the mould.

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Posted: 28 June 2009 05:32 PM   [ Ignore ]   [ # 11 ]
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Here is my raw milk pepper jack and goat milk colby.

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Posted: 28 June 2009 10:11 PM   [ Ignore ]   [ # 12 ]
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They look really nice, didn’t you wax the “Jack”? And a very nice counter-top as well. rolleyes

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Posted: 29 June 2009 06:34 AM   [ Ignore ]   [ # 13 ]
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Both of those cheeses are in wax now.
My wax jobs are not very pretty.
I use a restaraunt grade brush to put it on and I probabally use more than I need to.

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Posted: 29 June 2009 08:10 AM   [ Ignore ]   [ # 14 ]
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Don’t bother, waxing is not a beauty contest. The cheese has to be refrigerated for a couple of hours before waxing. I melt the wax in a shallow pan, then I dip one circular surface (holding with my hand/s) once or twice waiting a little in between, then flip and dip the other side. Finally I move to the circumference (side) going step by step until completely waxed. You can see the result on the pics in the first post of this thread.

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Posted: 29 June 2009 10:35 AM   [ Ignore ]   [ # 15 ]
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They look great !! r-dub

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