https://curd-nerd.com Your Essential Home Cheese Making Resource Sun, 16 Oct 2016 16:08:29 +0000 en-US hourly 1 https://wordpress.org/?v=5.4.19 https://curd-nerd.com/wp-content/uploads/2017/09/cropped-cheese-159788_960_7201-32x32.png https://curd-nerd.com 32 32 https://curd-nerd.com/forum/topic/monterrey-jack/ Sun, 16 Oct 2016 16:08:29 +0000 https://curd-nerd.com/forum/topic/monterrey-jack/ I am new to the cheesemaking world. I´m trying a Monterrey Jack, using the recipe here. One questions, the recipe says to add the 15 grams of salt to the rennet and then again to add 15 grams of salt to the curds before pressing is this a typo or do i have to add 30 grams in total to the cheese? Also i live in central America with a very hot and humid climate (northern coast) for my rind to form do i leave the cheese out to air dry or will my cheese go bad? The average temperature here is in the 90-100ºF range. For raging my best bet is to do it in a the refrigerator. Any suggestions? I´d appreciate your input. Oh by the way I´m us gin fresh raw cow milk.

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