Making Australian Artisan Cheese at Home: ForknFarm Homestead by Cassandra Lobley

Author:Cassandra Lobley [Lobley, Cassandra]
Language: eng
Format: azw3
Publisher: UNKNOWN
Published: 2017-09-15T04:00:00+00:00

Sprinkle garlic black pepper over the wheel of cheese before vac packing and aging.

Monterey Jack

Monterey Jack, also known as Queso del pais, is a Mexican cheese and is beautiful by itself or as the basis for a variety of flavour infusions!

Monterey Jack 8L Full Cream milk

1/8 tsp Mesophilic Culture

1/8 tsp Calcium Chloride

1 tsp Rennet

1 tbs Cheese salt

1/2 cup water

1. Heat the milk to 31c slowly and add and the Calcium Chloride and mix gently.

2. Increase heat to 32c and add the Starter cultures. Stir for 30 seconds. Cover and let ripen for 30mins.

3. Add in the diluted Rennet and stir for 30seconds. Cover and let stand at 32c for 50mins until the curds set and you get a clean break.

4. Cut the curds into small 1cm cubes. Let sit for 5 minutes until the curds heal and then stir slowly for 15mins.

5. Raise the temperature to 38c over 40mins stirring to prevent matting. Maintain the temperature and keep stirring for an additional 30mins.

6. Ladle the whey out to expose the curds and let them rest for 30minutes stirring every five minutes to prevent clumping. Keep the temperature at 38c.

7. Drain the whey in a cheesecloth lined colander for 5mins then mix in the cheese salt. Add flavours at this step if needed.

8. Transfer into a mould with follower and press at 15kg for 15minutes. Rewrap and press at 20kg for 12 hours.

9. Air dry for 2 days flipping twice daily.

10. Place the dry cheese in a vac sealed bag and age in the cave for 3 months turning daily for the first week to ensure even moisture.

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