CheeseXML 1.00
Jack cheese (kitchen)
Ingredients
| Whole milk, not ultra-pasteurized | 5 gal |
| MA11 mesophilic culture | 1 item |
| Calcium chloride (for pasteurized milk) | 1.25 tsp |
| Liquid rennet | 0.5 tsp |
| Non-iodized cheese salt | 3 tbsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Ripen at 88 °F Heat 5 gallons to 88 °F (31 °C), add 3/8 tsp MA11, ripen 60 minutes. Add 1/2 tsp (2.5 ml) rennet, set ~40 minutes. | Step code · Ripening · Temperature: 31 °C · Time: 60 min · Addition: Amount: 1 item; Rest: 2 min | |
| 2 | Add CaCl₂ Dissolve calcium chloride in clean water and stir into pasteurized milk. | Step code · Calcium correction · Addition: Amount: 1.25 tsp; Dilute in: 0.25 cup | |
| 3 | Cut and cook to 100 °F Cut 1/2 inch cubes, rest 5 minutes, stir 20 minutes. Raise to 100 °F (38 °C) over 40 minutes, stir 30 more, pitch 25–30 minutes. | Step code · Cooking · Temperature: 38 °C · Size: 13 mm · Ramp: From: 32 °C; To: 40 °C; Duration: 30 min | |
| 4 | Press Press 4–8 lb about 1 hour, then 25 lb for 4–6 hours. Rest overnight. Dry salt as published. | Press · Pressing · Time: 6 h · Pressing: Stage: Mass: 15 lb; Duration: 30 min; Stage: Mass: 30 lb; Duration: 6 h | |
| 5 | Oil the rind and age Dry 1–2 days at 68–75 °F, then 54 °F. Rub olive oil every 3–5 days. Age 3–8 months. | Step code · Rind treatment · Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 4 h |
Jack cheese (kitchen)
Semi-hard cheese · Difficulty: 3
Batch scale
Scale factor:
Description
Wallace’s 5-gallon kitchen Jack: MA11 at 88 °F, cook to 100 °F, light then firm press, oil the rind, age 3–8 months. Distinct from the catalog’s Monterey Jack make.
Recipe details
- Style
- Semi-hard cheese
- Country
- United States
- Region
- California kitchen Jack
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 5 gal
- Expected yield
- 5 lb
- Yield ratio
- 0.119826 ratio
- Active time
- 200 min
- Total time
- 12 h
- Scale
- For milk volume: 5 gal
Ingredients
- Whole milk, not ultra-pasteurized — 5 gal
Role: Base milk · Kind: Whole milk
- MA11 mesophilic culture — 1 item
Role: Culture · Kind: Culture
Preparation: Time: 2 min; Instruction: Sprinkle on the milk surface and rehydrate 2 minutes before stirring in.
- Calcium chloride (for pasteurized milk) — 1.25 tsp
Role: Mineral · Kind: Calcium chloride · Optional: Yes
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water before adding.
- Liquid rennet — 0.5 tsp
Role: Coagulant · Kind: Rennet
Preparation: Dilute in: 0.25 cup; Instruction: Dilute in cool non-chlorinated water.
- Non-iodized cheese salt — 3 tbsp (Details: Salt: Dry salting; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Curd knife
- Slotted ladle
- Cheese hoop / mold
- Cheese press
- Follower
- Butter muslin / cheesecloth
- Aging fridge or cave
- Cheese wax
Process
Ripen at 88 °F
Step code · Ripening
Heat 5 gallons to 88 °F (31 °C), add 3/8 tsp MA11, ripen 60 minutes. Add 1/2 tsp (2.5 ml) rennet, set ~40 minutes.
Temperature: 31 °C · Time: 60 min · Addition: Amount: 1 item; Rest: 2 min
Add CaCl₂
Step code · Calcium correction
Dissolve calcium chloride in clean water and stir into pasteurized milk.
Addition: Amount: 1.25 tsp; Dilute in: 0.25 cup
Cut and cook to 100 °F
Step code · Cooking
Cut 1/2 inch cubes, rest 5 minutes, stir 20 minutes. Raise to 100 °F (38 °C) over 40 minutes, stir 30 more, pitch 25–30 minutes.
Temperature: 38 °C · Size: 13 mm · Ramp: From: 32 °C; To: 40 °C; Duration: 30 min
Press
Press · Pressing
Press 4–8 lb about 1 hour, then 25 lb for 4–6 hours. Rest overnight. Dry salt as published.
Time: 6 h · Pressing: Stage: Mass: 15 lb; Duration: 30 min; Stage: Mass: 30 lb; Duration: 6 h
Oil the rind and age
Step code · Rind treatment
Dry 1–2 days at 68–75 °F, then 54 °F. Rub olive oil every 3–5 days. Age 3–8 months.
Brining: Saturated: Yes; Water: 1 gal; Salt: 2.25 lb; Calcium chloride: 1 tbsp; Acid: 1 tsp; Temperature: 12 °C; Duration: 4 h
Aging
Duration: 120 d; Stage: Name: Oiled Jack cave; Duration: 120 d; Temperature: 12 °C; Wash: Every 3
Storage
Temperature: 10 °C; Shelf life: 240 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Jack Cheese Recipe; Creator: Jim Wallace / New England Cheesemaking Supply; Year: 2023; URL: https://cheesemaking.com/products/jack-cheese-recipe
Tags
Tag: Vegetarian