- 2 gallons whole milk (do not use UHT/UP milk)
- 1 packet direct-set mesophilic culture
- 4-5 jalapeños, seeded, diced
- 3-4 habeñeros, seeded, diced
- 1/2 tsp liquid rennet, diluted
- 1/2 cup unchlorinated, room-temperature water
- 1 tsp cheese salt
The flavor of Pepper Jack cheese is a true treat to the taste buds. The cheese is hot because of blazing jalapeños and habeñeros, with that great cheesy taste to round it out. This semi-hard cheese is pretty spicy and this spiciness is what makes it so special!
It is frequently eaten with quesadillas, wafers, or on cheeseburgers. Pepper jack likewise works well with jalapeno peppers, melons, grapes, cured vegetables, and olives.
Pepper Jack cheese is stuffed with protein and ‘good fat’. This doesn’t imply that this cheese you can devour in large amounts. 1 ounce of Pepper Jack cheese contains 25-30 milligrams of cholesterol.
How to Make Pepper Jack Cheese
Pressing the Cheese
Waxing and Aging the Cheese
Pepper Jack is the offspring of Monterey Jack cheese, the first "American" cheese invented by Mexican Franciscan ministers of Monterey, California
As the name recommends, pepper jack cheese is enhanced with sweet peppers, rosemary, habañero chilies, and garlic and hot jalapeños for a pop of spice.