Sage marbled Monteray Jack

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.

Sage rinsed well in cold water and now soaking in 2 cups of water to remove some of the bitterness
Sage rinsed well in cold water and now soaking in 2 cups of water to remove some of the bitterness

After they have soaked add them to 4 ounces of water and puree them all together.

My mix came out a dark green.  I would have thought it would have been a lighter color color.  Maybe I shouldnt have used baby spinich leaves
My mix came out a dark green. I would have thought it would have been a lighter color. Maybe I shouldnt have used baby spinach leaves
Cheese after the first flip.  Looks like it will have a nice green marble to it.
Cheese after the first flip. Looks like it will have a nice green marble to it.

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.

Marbled Drunken cheese experiment

This is my second drunken cheese (well with wine anyway) As with the beer gouda I added a cup of wine to the curds on the second wash.  Unlike the beer wash a single cup of red wine in the curd does not look very appetizing.  The whey turned a greyish purple color.  I thought about taking a picture of it but I didn’t want to scare people off from eating the finished product.  It really was not a pleasant color.  The pressed cheese has a great light purple marbled look, and already has a great smell to it.

Nice marbled look to this one.  Just a faint purple but the smell is heavenly
Nice marbled look to this one. Just a faint purple but the smell is heavenly
Cheese after first 24hr bath in wine
Cheese after first 24hr bath in wine
After the 2nd soak the color of the cheese is a nice dark purple.  Much darker then the picture came out.
After the 2nd soak the color of the cheese is a nice dark purple. Much darker than the picture came out.

And now for the cheese to go into the cheese cave for a month to age.  Updates later on how it comes out.