Beginner’s Guide to Making Monterey Jack Cheese
What is Monterey Jack Cheese?
Monterey Jack is a semi-hard, cow’s milk cheese known for its mild, buttery flavor and slight sweetness. It has a creamy texture and is often used in Mexican and Spanish cuisine due to its excellent melting properties. The cheese can be enjoyed on its own, melted in dishes, or paired with other foods.
Introduction to Monterey Jack Cheese
Monterey Jack cheese originated in California in the 18th century, created by Franciscan monks. It was later commercialized by David Jacks, a businessman who saw its potential. The cheese is relatively easy to make at home, requiring basic cheesemaking equipment and ingredients. It does need to be pressed, stored, and aged to develop its characteristic texture and flavor.
Difficulty Level
Making Monterey Jack cheese at home is moderately easy. It involves several steps, including heating milk, adding cultures and rennet, cutting curds, pressing, and aging. While it requires some patience and attention to detail, it is a rewarding process for beginners and experienced cheesemakers alike.
Pressing, Storing, and Aging
Monterey Jack cheese needs to be pressed to remove excess whey and achieve the desired texture. After pressing, it should be aged for at least one month, although it can be aged longer for a firmer texture and more developed flavor. Proper storage in a cool, humid environment is essential for successful aging.
Recipe for Making Monterey Jack Cheese at Home
Ingredients
- 10 liters of raw, whole cow’s milk
- 1/4 teaspoon of mesophilic starter culture
- Rennet diluted in 50 ml of boiled and cooled water (amount according to maker’s instructions)
- 15 grams of non-iodized kosher or cheese salt
- Optional: finely diced garden herbs, horseradish, pepper, or chilies
Instructions
- Heat the Milk: Pour the milk into a stockpot and heat to 32°C (90°F) using a digital thermometer.
- Add Starter Culture: Add the mesophilic starter culture and stir thoroughly to combine. Let the milk ripen for 45 minutes.
- Add Rennet: Stir in 15 grams of salt into the diluted rennet. Pour the salty rennet into the milk and stir for 1 minute. Let the milk set for 1 hour or until the curd has set with a clean break.
- Cut the Curds: Cut the curd into 1 cm cubes and let the curds rest for 5 minutes.
- Heat the Curds: Gradually heat the curds to 38°C (100°F) over 30 minutes, increasing the temperature no more than 1 degree every 5 minutes. Stir frequently to prevent the curds from matting.
- Rest the Curds: Let the curds rest for 5 minutes.
- Drain the Whey: Pour off the whey so that the curds are just showing at the bottom of the pot. Let the curds rest for 30 minutes, stirring every 5 minutes.
- Press the Curds: Pour the curds into a cheesecloth-lined colander to drain remaining whey. Add 15 grams of salt and herbs if using, and mix by hand. Pour curds into a mold and press at 5 kg (11 lbs) for 20 minutes. Remove, turn, and redress, then press at 10 kg (22 lbs) for 20 minutes. Finally, press at 15 kg (33 lbs) for 12 hours.
- Air Dry: Remove the cheese from the press and wash with a brine solution. Air dry at room temperature on cheese mats for 3 days.
- Wax or Vacuum Seal: Once the cheese is dry to the touch and the rind has turned a darker yellow, wax or vacuum seal the cheese. Age at 55-60°F for at least 30 days.
Hey everyone, I’ve included a video here to help you make the recipe above, the ingredients might not be exactly the same as mine but at least it helps you follow along with some visual learning and tips! Hope it helps! (feel free to use my recipe or the one in the video)
Taste, Texture, and Smell
Monterey Jack cheese has a mild, slightly sweet, and buttery taste. The texture is semi-hard and creamy, making it perfect for melting. It has a pleasant, mild aroma that complements its flavor.
Foods to Pair with Monterey Jack Cheese
Monterey Jack cheese is versatile and can be used in various dishes:
- Mexican Dishes: Quesadillas, enchiladas, and burritos
- Grilled Sandwiches: Melts beautifully in grilled cheese sandwiches
- Pasta Dishes: Use as a substitute for Parmesan in pasta
- Cheese Boards: Pair with crackers, fruits, and other cheeses
- Snacks: Serve with wine (e.g., Merlot, Cabernet Sauvignon, Pinot Noir)
Enjoy making and savoring your homemade Monterey Jack cheese!
Troubleshooting tips and solutions when making Monterey Jack Cheese
Here is a comprehensive table summarizing common problems encountered when making Monterey Jack cheese and their respective solutions:
| Problem | Possible Cause | Solution |
|---|---|---|
| Curds Won’t Set | Temperature too cool during fermentation | Transfer cheese to a warmer environment, such as an oven with the light on, and check every 3 hours until the desired consistency is reached |
| Old or overly pasteurized milk | Use fresher milk or change milk source | |
| Unviable or old rennet | Buy new rennet | |
| Curds Coagulate Too Fast | Milk too acidic due to too much culture or long ripening period | Use less starter culture or shorten the ripening time |
| Curds Won’t Come Together | Improper temperatures or use of UHT pasteurized milk | Ensure curds are heated to the correct temperature (160° to 170°F) before stretching |
| Curds Disintegrate When Stirring | Overheating or underheating curds | Maintain proper temperature control and avoid over-stirring |
| Cheese Surface is Oily During Drying | Room temperature too high | Move cheese to a cooler location |
| Finished Cheese is Too Hard, Dry, or Crumbly | Too much rennet, long curd-cooking time, or high temperature | Reduce rennet amount, shorten curd-cooking time, or lower temperature |
| Low moisture or dried too quickly | Add more layers of wax during aging or keep aging cooler humid | |
| Curds Stick to Cheese Cloth | Overhandling or improper curd size | Cut curds to recommended sizes and handle gently |
| Cheese is Bitter | Too much whey retained | Add enough salt to draw out whey and press cheese properly |
| Curds Shatter and Release Too Much Whey | Overhandling or “playing” with curds | Handle curds gently and avoid over-stirring |
| Cheese is Crumbly | Too much pressure during pressing or high acidity | Use less pressure and ensure proper acidity levels |
| Cheese Won’t Stretch (Mozzarella) | Insufficient acidity or improper milk | Test acidity and use appropriate milk |
| Cheese Cracks During Aging | Low moisture or dried too quickly | Ensure proper humidity and moisture levels during aging |
These troubleshooting tips should help you address common issues encountered during the cheesemaking process, ensuring a successful batch of Monterey Jack cheese.