This cheese was first made in California USA and is one of the quickest hard Cheeses to make.
- 20 liter wooden cheese press .
- 1 kg kadova cheese mould Or cylindrical mould and lid
- a floating dairy thermometer
- a floating thermometer cover
- 1 teaspoon tip R708 DVS starter culture
- Liquid animal rennet
- Calcium chloride (includes instructions)
- Orange gel
- Iodine antibacterial
- 1.5 tablespoons salt per 10 liters of milk
Method for forming cheese:
- Place the milk in a pot and heat to 32 °C
- Add 1 teaspoon tip R708 DVS starter culture to the milk and let it stand (pre-ripen) for 1 hour at 32 °C.
- Add liquid rennet to a little cool water and then add this to the milk.
- Stir the mixture well
- Add calcium chloride to the milk mixture only if you get a sloppy curd. (Instructions and dosage in the packet).
- Let the milk stand, covered, for 45 minutes to 1 hour or until it sets like jelly.
Method for cutting the curd:
- Using a knife, cut the curd gently into little cubes the size of a small dice.
- Cut down and then across and then at an angle.
- Leave for 15 minutes and drain off most of the whey.
- Heat the curds slowly, stirring constantly, until the temperature reaches 38°C. This should take about 30 minutes.
Method for drawing off the whey:
- Draw off remaining whey
- Run cool water through the curds to reduce the temperature to 30°C.
- Put curds into sieves or colanders and drain for 15 minutes.
- Add salt (1.5 tablespoons salt per 10 liters of milk OR to taste).
Method for filling moulds and maturing the cheese:
- Place curds into cheese moulds (either the kadova cheese mould OR the cylindrical mould) and press with weights for 1 hour.
- Remove from mould and turn the cheese over.
- Replace in mould and press with heavier weight (ten times the weight of the cheese)
- After 2 hours repeat the above two steps and leave for 12 hours or overnight.
- Cure Jack cheese in a cool, damp place at 10°C for 4-5 weeks.