Wednesday, September 11, 2013
This is a pepper jack I made in July from my friend's Jersey milk. Nice crumbly yet creamy curd. The recipe called to bandage the cheese with cheese cloth and butter. I wouldn't do that again, at least not with a cheese this small. The natural molds that grew on the bandage imparted a flavor into the rid of the cheese and I feel like I am losing half the cheese when I cut off enough rind to get to the good stuff.
The recipe is a keeper, but next time, I will either wax or do an oil rubbed rind. No more bandaged or natural rinds for this girl!