This is gonna come across as sarcasm but ik being sincere. I didn't know or care at all about anything to do with cheesemaking a year ago, but i swear the moment i heard "curd nerds" i knew that was me. I have learned so much from you in a year big man. Thank you
Not sure why but I randomly came across this channel again after years of not watching... I'm glad I found the channel again, I forgot how nice your videos are to watch while I'm cooking and cleaning :)
In 1981 I worked at Vella Cheese Factory in Sonoma California. My job was coating the Dry Jack wheels with the rub. Ig Vella always used fine black pepper in the rub. Great job for a high school student.
Another great video, Gavin. Love ❤️ your amazing videos. Your channel is the best. Thank you for all your hard work making these informative fun videos.
Я делаю такой сыр из козьего непастеризованного молока. В покрытии использую оливковое масло, какао, кофе, чёрный перец. Если во время созревания нарастает плесень, я обтираю поверхность сухим имбирём. Если в камере слишком сухо, то ещё несколько раз просто оливковым маслом. У меня только натуральные ингредиенты, и "Jack Black"😆 один из лучших моих сыров
it’s almost 2 pm on a fine Saturday in March and i’m watching how to make cheese, i have no clue how i got to this point but it’s actually fun to watch
So if I understand correctly, this recipe creates a lower acidity cheese than regular Monterey Jack so that when it dries out more, Dry Jack isn't too much more acidic? I just find it odd that Dry Jack recipes seem to be closer to Colby recipes I've seen than Monterey Jack (particularly the lowering acidity with a wash).
Hey Gav, what are some unconventional dry ingredients you could add to a cheese? I bought some dried chanterelle mushrooms some time back and the aroma got me thinking how something like that might impact the flavor of a cheese. Then that got me thinking of things like Dried tomato, oregano and fennel seed. Even started wonder if there could be a good clove infused cheese to pair with ham. Might be something to experiment with?
Essentially, you can add anything to fresh cheeses, but any cheese that ages the addatives have to be sanitized by boiling or heated in the oven for 15 minutes at 120°C
I'm trying out this recipe and I have a wheel that's going through the drying stage before coating. I have some dark-ish spots on it that seem embedded in the cheese-cloth-grain. They don't rub off with a brine solution easily. How concerned should I be? Still safe to apply the coating? How best to get rid of persistent spots like that?
Howdy from Death Valley, I've looked all over, can you explain how to make high temp cheddar cheese. I am wanting to make it for using in sausage in my forray in cheese making. Hope this finds you well BOB
I'm from California and never heard of or seen Dry Jack. I wonder if it's actually still made? I'll keep an eye out I guess. Also, interesting hearing the word suet as meaning ash. The way I heard suet was as a type of animal fat.
In 1882, David Jacks began shipping a cheese branded with his last name and the city of origin, Monterey, Calif. People would ask for “Jack's Monterey” and over time the “s” was dropped and people began asking for Monterey Jack.
I have never used non chlorinated water, just water from the tap and I have had no problems. I just believe it's risk reduction and probably makes more sense to a larger scale versus a homebrew scale
@@vmitchinson I'm not sure what you're asking. Distilling isn't a synonym for boiling. Distillation is when you evaporate water and condense it into a new vessel so it's 100% h20 with no impurities. Coloring would be left as a powder in the boiling kettle
Boiling is supposed to remove most of the chlorine from tap water - it will get used up reacting with stuff or dissipate on its own, it just speeds up the process. I normally use boiled and cooled water if it’s going in my cheese.
This is gonna come across as sarcasm but ik being sincere. I didn't know or care at all about anything to do with cheesemaking a year ago, but i swear the moment i heard "curd nerds" i knew that was me. I have learned so much from you in a year big man. Thank you
Gavin mate, it looks like a chocolate starfish
L0l 😂
The cheese must pair well with Limp Bizkit
@@alaskanyeti907 It pairs really well with hot dog flavored water.
It's been quite a while since my last dry jack
High school was so long ago.
Not sure why but I randomly came across this channel again after years of not watching... I'm glad I found the channel again, I forgot how nice your videos are to watch while I'm cooking and cleaning :)
Glad you enjoy it!
In 1981 I worked at Vella Cheese Factory in Sonoma California. My job was coating the Dry Jack wheels with the rub. Ig Vella always used fine black pepper in the rub. Great job for a high school student.
Amazing! Your a curd nerd celebrity!
Why haven't I thought to use my sink as a sous vide vessel before? Brilliant.
Another great video, Gavin. Love ❤️ your amazing videos. Your channel is the best. Thank you for all your hard work making these informative fun videos.
You're the best!
So cool I've never seen something like this!
Я делаю такой сыр из козьего непастеризованного молока. В покрытии использую оливковое масло, какао, кофе, чёрный перец. Если во время созревания нарастает плесень, я обтираю поверхность сухим имбирём. Если в камере слишком сухо, то ещё несколько раз просто оливковым маслом. У меня только натуральные ингредиенты, и "Jack Black"😆 один из лучших моих сыров
Great video as always.
Thanks again!
mine got moldy, so I scrubbed the coating off and vacpac'd it. It's almost done aging, looks good.
it’s almost 2 pm on a fine Saturday in March and i’m watching how to make cheese, i have no clue how i got to this point but it’s actually fun to watch
Beautiful cheese and i would love to try it
I was about to ask about the whey, we used to get it from the Kraft factory in town and feed it to the hogs, they loved it it!
So if I understand correctly, this recipe creates a lower acidity cheese than regular Monterey Jack so that when it dries out more, Dry Jack isn't too much more acidic? I just find it odd that Dry Jack recipes seem to be closer to Colby recipes I've seen than Monterey Jack (particularly the lowering acidity with a wash).
Correct
@@GavinWebber Thank you for clarifying!
Interesting indeed!
Can we vacuum it at the end ?? To make sure no mold grows on it.
I cannot see why not. I intend to vacuum pack if it dries out too much
Have you ever tried making any belgian cheeses? Herve is really tasty for example
No I haven't seen any recipes for Herve. I'll have another look.
Do you ever worry about the curds shifting while being pressed under the pot and it falling off during the night?
Yes, at first but then it didn’t move
Besides keeping mold at bay, what does the coco di fir the cheese?
Aesthetic
Also taste, especially 10-12 months later
Hey Gav, what are some unconventional dry ingredients you could add to a cheese? I bought some dried chanterelle mushrooms some time back and the aroma got me thinking how something like that might impact the flavor of a cheese. Then that got me thinking of things like Dried tomato, oregano and fennel seed. Even started wonder if there could be a good clove infused cheese to pair with ham. Might be something to experiment with?
Essentially, you can add anything to fresh cheeses, but any cheese that ages the addatives have to be sanitized by boiling or heated in the oven for 15 minutes at 120°C
I'm trying out this recipe and I have a wheel that's going through the drying stage before coating.
I have some dark-ish spots on it that seem embedded in the cheese-cloth-grain. They don't rub off with a brine solution easily.
How concerned should I be? Still safe to apply the coating? How best to get rid of persistent spots like that?
The rub will keep all the moulds at bay
@@GavinWebber Thanks! :) You are a treasure, sir.
Interesting! I want to try this. Gavin have you ever made Wendsleydale?
Yes I have th-cam.com/video/ubmMbZb8Vrk/w-d-xo.html
Howdy from Death Valley,
I've looked all over, can you explain how to make high temp cheddar cheese. I am wanting to make it for using in sausage in my forray in cheese making. Hope this finds you well
BOB
Try Halloumi. I believe it would work well.
I'm from California and never heard of or seen Dry Jack. I wonder if it's actually still made? I'll keep an eye out I guess. Also, interesting hearing the word suet as meaning ash. The way I heard suet was as a type of animal fat.
I said soot not suet. Aussie accent.
Ever made Anatolian style cheese, Gavin?
Like a braided string cheese? That is the only one I've heard of.
Gavin, would it work to vac pack this at any point?
Oops...saw you already answered this.
Great video. Thanks for all you do!!
big fan
How does the olive oil not go rancid?
It soaks into the cheese.
@@GavinWebber thank you.
Good day Gavin, is that a meso or thermo culture
MA4000 series Contains specific strains of;
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactococcus lactis subsp. lactis biovar. diacetylactis
Streptococcus thermophilus
That’s the strangest cheese I’ve seen so far.
“The cheese comes from California.”
That explains it 😂
What is jack cheese? Montery Jack, Colby Jack, Pepper Jack, Dry Jack. What is it that makes a cheese a "Jack" cheese?
In 1882, David Jacks began shipping a cheese branded with his last name and the city of origin, Monterey, Calif. People would ask for “Jack's Monterey” and over time the “s” was dropped and people began asking for Monterey Jack.
@@GavinWebber Thanks!
Thought the thumbnail was a mushroom.
I saw a cheese kinda like this but looked like a cantaloupe at wholefoods i was like wtf is that someone put a cantaloupe in the cheese section.
That would be mimolette.
Is it just the rennet that cares about non-chlorinated water?
Chlorine can stunt culture growth. I distill any water I use for fermentation/cheese/pickling. Just one less variable
I have never used non chlorinated water, just water from the tap and I have had no problems. I just believe it's risk reduction and probably makes more sense to a larger scale versus a homebrew scale
How does boiling the water effect the Chlorine content?
@@vmitchinson I'm not sure what you're asking. Distilling isn't a synonym for boiling. Distillation is when you evaporate water and condense it into a new vessel so it's 100% h20 with no impurities. Coloring would be left as a powder in the boiling kettle
Boiling is supposed to remove most of the chlorine from tap water - it will get used up reacting with stuff or dissipate on its own, it just speeds up the process. I normally use boiled and cooled water if it’s going in my cheese.
I thought thats gonna be dried jackfruit
i was with the whole bellybutton thing until the coco power lol