After I made the jack with layered sage leaves I was told I needed to add more sage to it. So this time I am using the sage method for making sage derby cheese and applying it to this batch of jack. Hopefully it will have a nice marbled green look to it after it ages. None of my other cheeses have had good marbling yet. I would have thought the beer ones would but not on the cheddared Caerphilly. Anyway back to the sage jack. I used the standard recipe for Monterey jack except instead of during the last 30 minute cook at 100 degrees i lowered it to 20 minutes and then drained it for 10 minutes. After draining I broke the curds up into quarter or smaller sized pieces and then added in the sage mix.
Sage mix from the Sage derby recipe
- 12 sage leaves (flavor)
- 12 spinach leaves (color)
rinse and soak the sage leaves for 20 minutes to remove some of the herbal bitterness out of them.
After they have soaked add them to 4 ounces of water and puree them all together.
And now to age it for a month and we will see how the interior marbling looks. So far the outside looks promising. I love the strong sage smell that it has.