Aging Monterey Jack cheese

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This topic contains 1 reply, has 2 voices, and was last updated by  Punkin 1 year, 6 months ago.

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  • #3942 Reply

    Anne Kelly
    Participant

    I have just made my very first cheese and used your Monterey Jack method , it is now sitting happily on a bar fridge rack, waxed and curing at a steady 50 degree Fahrenheit, the question I wanted to ask is even though the cheese is waxed does it still need to be flipped through out the aging process

    #3999 Reply

    Punkin
    Participant

    Anne, yes it is a good idea to turn your cheese. Not only for the redistribution of moisture but to inspect on a regular basis. Cheese wax can trap mold and one can get a false sense of security by waxing and forgetting. There are several ways of waxing cheese and many experts have a fool proof process that will eliminate pockets of trapped mold but I have not found any technique that is perfect. Keep flipping.

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