Home › The Curd Nerd Forum For Home Cheese Makers › General Admin › Aging Monterey Jack cheese
- This topic has 1 reply, 2 voices, and was last updated 6 years ago by Punkin.
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- Anne KellyParticipant
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
PunkinParticipantAnne, 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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