Randy Chandler
Monterey Jack, also known as Jack, is a semi-hard cheese with a mild flavour and slight sweetness. It is made using cow's milk or goat's milk, and the process is relatively simple. The milk is heated and cultures are added to increase acidity and prepare the milk for coagulation (ripening the cheese). Rennet is then added to set the cheese curds, and salt is added to enhance the flavour. The curds are cut and stirred, and then drained in a cheesecloth-lined colander. The curds are then pressed, dried, and aged. The longer the cheese is aged, the stronger and sharper its flavour will be.
| Characteristics | Values |
|---|---|
| Cheese Type | Semi-hard |
| Colour | Natural, fairly uniform, and bright |
| Flavour | Mild, slightly sweet, and pleasing |
| Milk Type | Cow's milk or goat's milk |
| Pasteurization | Pasteurized or unpasteurized |
| Milk Temperature | 88°F |
| Culture | MA011 or C101 |
| Rennet | Calf rennet |
| Salt | Non-iodized salt |
| Aging Temperature | 55-60°F |
| Aging Time | Minimum 30 days |
| Wrapper | Neat, secure, and may be slightly wrinkled |
| Surface | Smooth, bright, and with a good coating of paraffin |
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What You'll Learn
Milk: Pasteurized or unpasteurized (cow or goat)
The first step in making Monterey Jack cheese is to collect the milk. The most common milk used is cow's milk, but goat milk can also be used. The milk can be pasteurized or unpasteurized (raw). However, ultra-pasteurized milk is unsuitable for cheese-making. If using unpasteurized milk, it is important to ensure it comes from a clean source and to sterilize all equipment to prevent contamination. Pasteurized milk can be restored to its original calcium balance by adding calcium chloride, which also helps strengthen the curd.
The milk is then heated to a specific temperature, typically around 88°F, and a culture is added to increase acidity and prepare the milk for coagulation ("ripening" the cheese). There are two types of cultures: mesophilic, for cheese cooked at lower temperatures, and thermophilic, for cheese cooked at higher temperatures. After the culture is added, the milk is allowed to ripen for about an hour.
Next, rennet is added to help set the cheese curds. Rennet comes in animal- and vegetable-derived varieties and can be found in liquid, powder, or tablet form. Most recipes call for regular-strength liquid rennet, which must be stored in the refrigerator. Once the rennet is added, a solid curd will form and the mixture is allowed to rest before the curd is cut into small cubes.
Finally, the curds are stirred and then carefully drained and placed into a cheesecloth-lined colander. Cheese salt is added, and the curds are stirred again before being shaped into a round ball using the cheesecloth. The cheese is then pressed, flipped, and pressed again at a higher pressure.
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Rennet: Sets the cheese curds
Rennet is a crucial ingredient in the cheese-making process, and it plays a vital role in setting the cheese curds for Monterey Jack. It is available in both animal- and vegetable-derived forms and can be found in liquid, powder, or tablet formats. Regular-strength liquid rennet is the most commonly used variety in cheese-making recipes. It is important to note that liquid rennet needs to be stored in the refrigerator, as it starts to lose potency after 8 to 12 months. If you find yourself with older rennet that has lost some strength, simply use a little extra to compensate.
When selecting rennet for your Monterey Jack cheese, it is worth considering the potential impact on the flavour of the final product. While vegetable rennet is a suitable option, it is known to sometimes impart a slightly bitter taste to the cheese, especially if the cheese is aged for longer periods.
The addition of rennet to the milk mixture helps initiate the coagulation process, transforming the milk into a solid mass of curds. This step is essential for separating the solids (curds) from the liquids (whey). The specific amount of rennet required may vary depending on the recipe and the strength of the rennet, so it is essential to follow your chosen recipe's instructions.
In the context of making Monterey Jack cheese, the milk is typically heated to a specific temperature, such as 88°F, before adding the rennet. This temperature allows the rennet to work effectively in setting the curds. Once the rennet is added, the mixture is allowed to sit for a period of time, typically around 40 minutes to an hour, to allow the curds to form and solidify.
After the rennet has set the curds, the mixture will have a firm, gel-like consistency. At this stage, the curds are ready to be cut into smaller pieces, usually about 1/2-inch cubes. This step helps release moisture from the curds and prepares them for the next steps in the cheese-making process.
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Salt: Enhances flavour, helps drain whey
Salt is an essential ingredient in the process of making Monterey Jack cheese. It plays a crucial role in enhancing the flavour of the cheese and facilitating the drainage of whey from the curds.
Firstly, salt enhances the flavour of Monterey Jack cheese. Without salt, the curds would have a bland taste. Salt adds a savoury note that complements the mild, slightly sweet flavour of the cheese. It is worth noting that the amount of salt added can be adjusted to personal preference, but it is generally recommended to use around 2.5-3 tablespoons of salt for every 5 gallons of milk.
Secondly, salt aids in the drainage of whey. When salt is added to the curds, it draws out the moisture, including the whey. The whey is the liquid that separates from the milk during the cheese-making process, and it needs to be removed for the curds to form a solid mass. By helping to drain the whey, salt plays a crucial role in the formation and texture of the final cheese product.
It is important to use the right type of salt when making Monterey Jack cheese. Cheese salt, which is a type of non-iodized salt, is typically used. Iodized salt should be avoided as it can inhibit the aging process of the cheese. Additionally, the timing and method of adding salt are important. It is typically added after the curds have formed and before they are pressed and moulded.
The role of salt in the cheese-making process is not limited to flavour enhancement and whey drainage. It also aids in the fermentation process and helps to preserve the cheese. Salt creates an environment that is favourable for the growth of beneficial bacteria and inhibits the growth of undesirable microorganisms. This contributes to the development of the characteristic flavour and texture of Monterey Jack cheese during aging.
In summary, salt is a key ingredient in the production of Monterey Jack cheese. It enhances flavour, facilitates whey drainage, aids fermentation, and contributes to preservation. By understanding the role of salt and following the recommended techniques, cheese makers can ensure the desired outcome in terms of taste, texture, and shelf life.
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Ripening: Cultures are added to increase acidity
Ripening is a crucial step in the cheese-making process, where cultures are added to increase acidity and prepare the milk for coagulation. This step is essential for transforming milk into the solid form of cheese.
The first step in ripening is to introduce cultures to the milk. These cultures can be mesophilic, for cheese cooked at lower temperatures, or thermophilic, for cheese cooked at higher temperatures. By selecting the appropriate culture type, cheese makers can ensure the milk is prepared for the subsequent coagulation process.
Once the cultures are added, the milk is allowed to ripen for a specific duration. In the case of Monterey Jack cheese, the milk is typically heated to 88°F, and then the culture is added, followed by a ripening period of 60 minutes. This timing ensures the culture has time to increase the acidity of the milk and initiate the process of curd formation.
The ripening process also helps to develop the flavour and texture of the final cheese product. The increased acidity contributes to the tangy and savoury notes often associated with Monterey Jack cheese. Moreover, the ripening step influences how well the milk coagulates and forms curds, which directly impacts the texture and mouthfeel of the cheese.
Overall, the ripening step, where cultures are added to increase acidity, is a critical aspect of making Monterey Jack cheese. It not only prepares the milk for coagulation but also contributes to the development of the cheese's signature flavour and texture.
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Aging: At least 30 days, longer for sharper flavour
The aging process is a critical step in making Monterey Jack cheese, and it involves several important considerations to develop its signature flavour and texture. First, the cheese must be aged for at least 30 days to allow its flavour to mature. During this time, the cheese should be stored at a consistent temperature of 55-60°F (13-16°C). Maintaining this temperature range is essential for optimal flavour development.
The aging duration depends on the desired sharpness of flavour. For a stronger, sharper flavour, the cheese should be aged for longer than 30 days. This extended aging period allows the flavours to intensify and the texture to harden, creating a more robust and mature cheese. The longer aging period also reduces the moisture content in the cheese, contributing to its harder texture.
The aging environment is also crucial. The cheese should be stored in a controlled environment, such as a cheese cave, to ensure consistent temperature and humidity levels. Regular maintenance, such as brushing the cheese every 3-7 days, is necessary to establish a firm coat and prevent mould growth. The cheese will continue to age and develop its flavour and texture over several months.
Additionally, the type of milk used can impact the aging process. If raw (unpasteurized) milk is used, the cheese should be aged for at least 60 days. This longer aging period helps to address any potential food safety concerns associated with raw milk. It's important to note that ultra-pasteurized milk is not suitable for cheese-making due to the changes in its protein structure.
The aging process is a delicate balance between time, temperature, and the natural chemical processes occurring within the cheese. A longer aging period results in a sharper flavour and harder texture, while a shorter aging period yields a milder, softer cheese. This variability in aging allows for the creation of different varieties of Monterey Jack, such as the softer supermarket versions and the harder "Dry Jack".
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Frequently asked questions
Monterey Jack, sometimes shortened to Jack, is a semi-hard cheese made using cow's milk, with a mild flavour and slight sweetness.
You will need milk (cow or goat), a pot, a piece of porous cloth, a couple of boards, a rock, rennet, and salt.
You will need a cheesecloth-lined colander, a cheese mould, and a sink. You will also need a clean work area and sterilised equipment.
First, heat the milk to 88°F and add culture. Then, add rennet to form a solid curd. Cut the curd into 1/2" cubes and let rest for 5 minutes before stirring for 20 minutes. Transfer the curds into a colander and add salt. Shape the curds into a ball and place a board on top with a light weight of 4-8 lbs. Press at 5 lbs of pressure for 15 minutes, then flip the cheese and press at 10 lbs of pressure for 12 hours. Air-dry the cheese for 2-3 days, then wax and age at 55-60°F for at least 30 days.
The cheese-making process takes several days, including pressing, air-drying, and ageing. The ageing process can take at least 30 days, or longer for a stronger flavour. The total time from start to finish can be 3-8 months.
