Cheese "dry Jack" in a coating of cocoa, coffee and pepper. Dry Jack cheese is more dry version of the American Monterey Jack cheese. Appeared randomly at the beginning of the XX century, when the wholesaler could not sell too much party fresh Jack and he lay there until the 1st world war, when he interrupted the supplies of cheese from Europe. Buyers have discovered that aged Jack appeared a pleasant nutty flavor.


  • Milk

    6 l

  • Sourdough

  • Calcium chloride

    1 g

  • Rennet

  • Salt

    2 Tbsp

  • Cocoa powder

    2 Tbsp

  • Coffee natural

    1 tsp

  • Black pepper

    1 tsp

  • Olive oil

    3 Tbsp

  • Water

    3 l


The milk is heated to a temperature of 32 degrees. To make the leaven. If You have no special starter cultures for cheese, use sour cream and natural yoghurt (6 litres 3 tbsp sour cream and 3 tbsp of yogurt). If the milk is pasteurized, to make calcium chloride. Leave for half an hour. Add rennet. Leave for 45 minutes for clot formation. Check for clean break, if it is not reached, leave on 15 minutes. Cut into cubes with the size of the edge 1-2.5 see Leave for 5 minutes.
Whisk to break up the clot into smaller pieces. Leave for another 5 minutes.
Slowly, stirring, to heat the curd up to 39 degrees. Heating should take around 45 minutes. If you heat faster then the curds will give less whey and the cheese will be too wet. Stir occasionally at first gently, then vigorously and continuously.
Drain approximately 50% of serum. Serum should be slightly above the level of the grain. Deletion of the serum slows down the activity of bacteria, removing the greater part of the food source (Lactose in whey).
The next step is typical for cheeses in the style of Jack washing cheese curd with cold water. Stirring constantly, gradually add the cold water, the temperature was 30 degrees. At this temperature, stir for another 15 minutes.
Put the curds in a colander or strainer lined with cloth. 2-3 hours make salt, each time carefully mixing.
Collect the cheese mass in the tissue into a ball
Tie so that the ball turned out more dense. Straighten the ends of the fabric
Place a bowl under the press. Pressed with a weight of 2.5 kg for 2 hours, then increase the weight to 5 kg and extrude 8-12 hours
After pressing, it turns out the cheese head. From the top You will see the traces of cloth with the characteristic "navel" of the node.
From the bottom and sides smooth. Keep cheese in the refrigerator, turning every 12 hours, until the cheese will not dry evenly on all sides (3-4 days)
Meanwhile, prepare the coating. Mix cacao, coffee and pepper. Gradually add the olive oil to the consistency of sour cream. The next day, coffee, cocoa and pepper will absorb the oil and coating will be thick. add more butter. Now it's time to get your hands dirty. With your hands evenly coat the cheese. After 2-3 days, repeat the coating.
The aging lasts at least six months, preferably a year or more.
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