Patrick Oconnell
Monterey Jack, also known as Jack, is a semi-hard cheese with a mild flavour and slight sweetness. It is made from cow's milk or goat's milk and has a low tyramine content, which is why it is often recommended for migraine sufferers. The cheese-making process for Monterey Jack is relatively simple and can be done at home with the right equipment and ingredients. It involves heating milk, adding cultures and rennet, allowing the mixture to ripen and form curds, draining the whey, adding salt, pressing the curds into a mould, and then ageing the cheese. The final product should have a pleasing flavour and a smooth, bright, and firm texture.
| Characteristics | Values |
|---|---|
| Milk | Cow or goat milk |
| Pasteurization | Pasteurized or unpasteurized (raw) milk |
| Additives | Rennet, salt, calcium chloride, cultures |
| Temperature | 88°F |
| Ripening time | 60 minutes |
| Curdling time | 40 minutes |
| Curd size | 1/2" cubes |
| Stirring time | 20 minutes |
| Draining | Use a colander lined with cheesecloth |
| Pressing | 5 lbs of pressure for 15 minutes, then 10 lbs for 12 hours |
| Aging time | Minimum 30 days, up to 24 months |
| Aging temperature | 55-60°F |
| Flavor | Mild, slightly sweet |
| Texture | Semi-hard |
| Color | Natural, fairly uniform, bright |
| Wrapper | Neat, secure, may be slightly wrinkled |
| Coating | Smooth, bright, good coating of paraffin |
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What You'll Learn
Milk and ingredients
Monterey Jack cheese is made from cow's milk or goat's milk. The milk can be pasteurized or unpasteurized (also known as "raw" milk). However, ultra-pasteurized milk is unsuitable for cheesemaking. If using unpasteurized milk, it is important to ensure it is from a clean source and to sterilize all equipment and countertops to prevent contamination.
To begin the cheesemaking process, the milk is heated to a specific temperature, typically around 88°F. At this point, ingredients such as cultures, rennet, and calcium chloride are added. Cultures are introduced to increase acidity and prepare the milk for coagulation ("ripening" the cheese). Rennet helps set the cheese curds and can be derived from animals or vegetables. It comes in liquid, powder, or tablet form. Calcium chloride is added when using pasteurized milk to restore the calcium balance, ensuring the curd is strong enough to cut.
Once the milk is prepared and the ingredients are added, the mixture is allowed to ripen for a period of time before the curds form and can be cut into smaller pieces. The curds are then carefully stirred and drained, and salt is added to enhance the flavor and aid in the fermentation process. Non-iodized salt is typically used, as iodized salt can inhibit the aging process.
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Curdling and coagulation
Once the milk is prepared, a starter or cheese culture is added to initiate coagulation and ripen the cheese. This culture contains bacteria that convert the milk sugar into lactic acid, increasing the acidity of the milk and preparing it for coagulation. The milk is left to ripen, and during this time, the bacteria grow and the milk begins to coagulate. The time required for coagulation can vary according to the recipe.
To further assist in coagulation, rennet is introduced. Rennet contains enzymes that cause the milk proteins, mainly casein, to adhere together, forming a solid mass known as curd. The liquid portion that separates from the curd is called whey. The mixture is allowed to set until a firm curd is formed, which can then be cut into cubes. This cutting step is vital as it increases the surface area of the curds, facilitating the release of more whey.
After coagulation and curdling, the curds are cooked and stirred to separate them further from the whey. The curds are then ready to be shaped and aged, transforming into Monterey Jack's signature semi-soft texture. The aging time can vary depending on the desired flavour and texture, with softer varieties aged for about a month and harder varieties like Dry Jack aged for up to 24 months.
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Draining and pressing
Draining:
Once the curds have formed and settled to the bottom of the pot, it is time to drain the whey. Place a colander in the sink and line it with cheesecloth. Carefully pour the curds into the prepared colander, allowing the whey to drain out. Make sure to have a pot or container under the colander to collect the whey, as it can be used for other purposes.
Pressing:
After draining, it is time to press the curds. Start by lining a cheese mold with a fresh piece of cheesecloth. Take the curds from the colander and place them into the prepared mold. Fold the ends of the cheesecloth over the curds and consolidate it into a round ball shape. Place a board on your draining surface under the ball of curd to catch any remaining whey.
For the initial pressing, apply 5 pounds of pressure for 15 minutes. Then, using a new piece of cheesecloth, carefully flip the cheese over and press at 10 pounds of pressure for 12 hours. This step helps to remove excess moisture from the cheese and gives it a firm texture.
After pressing, remove the cheese from the press and cheesecloth. It is now ready for the drying and aging process. Remember to clean and sanitize all equipment and surfaces used during this process to prevent contamination, which can affect the quality and safety of the cheese.
Monterey Jack cheese is a semi-hard cheese, so the pressing and draining steps are important to achieve the desired texture. By following these steps and allowing the cheese to air-dry and age, you will be well on your way to creating a delicious, high-quality Monterey Jack cheese.
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Waxing and ageing
After waxing, the cheese is aged in a humid cheese cave. The ideal temperature for ageing Monterey Jack cheese is between 10 and 12ºC (50-54ºF) or 55-60°F, and the humidity should be maintained at 80-85%. The cheese should be turned once a week to ensure even ageing and the proper distribution of fats and flavour. Wine coolers or the bottom drawers of a refrigerator can be used as makeshift cheese caves. Additionally, a hygrometer can be purchased to precisely control humidity.
The ageing process for Monterey Jack cheese typically lasts between one and three months. During this time, the cheese develops its characteristic flavour, which becomes stronger and sharper with longer ageing. The softer varieties of Monterey Jack found in American supermarkets are typically aged for one month, while the harder "Dry Jack" variety is aged for up to 24 months.
It is important to note that contamination is a common issue in cheese-making, and it can lead to the failure of producing an edible product. To prevent contamination, it is crucial to use clean equipment and countertops, as well as sterilize them with a bleach solution or hot, soapy water. Additionally, when using unpasteurized milk, ensure it is from a clean source.
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Packaging and grading
When it comes to packaging and grading Monterey Jack cheese, there are specific standards that need to be met. The cheese is typically rindless and paraffin-dipped, with a smooth and bright surface. A coating of paraffin is applied, which should adhere firmly and be unbroken but may have some wrinkles or scaliness. If a wrapper or coating is used before paraffin dipping, it must completely envelop the cheese. The cheese should be free from mould under the wrapper, although slight mould is allowed under the paraffin.
Monterey Jack cheese is graded based on specific requirements that include flavour, texture, and appearance. The cheese should have a pleasing or highly pleasing Monterey Jack cheese flavour, free from undesirable tastes and odours. It may be mildly sweet and can be semi-hard or semi-firm in texture, with a creamy and smooth surface.
US Grade AA Monterey Jack cheese is expected to have a fine and highly pleasing flavour. Grade A cheese should possess a pleasing flavour, while Grade B cheese may have slight imperfections in texture and appearance, such as high edges, an irregular press cloth, lopsidedness, or a rough surface.
The packaging and grading standards for Monterey Jack cheese ensure that consumers receive a product that meets certain quality expectations. These standards also help to differentiate between various grades of the cheese, providing options for different preferences and uses.
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Frequently asked questions
Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's or goat's milk, with a mild flavour and slight sweetness.
You will need milk (cow's or goat's), 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 mold, and a sink. You will also need a clean work area.
First, heat the milk to 88ºF and add culture. Then, add rennet, which will form a solid curd. Once the curd is firm, cut it into 1/2" cubes and let it rest. Then, stir the curds and transfer them to the colander. Add salt and mix. Shape the curds into a ball and place a board underneath. Place another board on top and balance a light weight on top.
The cheese will be ready in 3-8 months. However, the aging time can vary depending on the desired hardness of the cheese. For softer varieties, the cheese is aged for at least one month. For harder varieties like Dry Jack, it is aged for up to 24 months.
