Pepper Jack Cheese Recipe
Creamy and spicy, our Pepper Jack Cheese features a delightful blend of smooth Monterey Jack infused with zesty peppers, perfect for adding a kick to any dish.
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Ingredients
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Cheese Ingredients
Method
Cheese Making Process
- 1
- 2
Add Citric Acid
Once the milk reaches the desired temperature, remove it from heat and stir in the citric acid. Let it sit for 5 minutes.
- 3
Add Rennet
Dilute the rennet in a small amount of cool water, then add it to the milk. Stir gently and let it sit undisturbed for 15 minutes.
- 4
Cut the Curd
Once the curd has formed, cut it into small cubes using a knife. Let it sit for 5 minutes to firm up.
- 5
Cook the Curd
Heat the curds gently over low heat, stirring occasionally, until they reach 105°F (40°C). Maintain this temperature for 30 minutes.
- 6
Drain the Curds
Line a colander with cheesecloth and pour the curds into it to drain off the whey. Rinse the curds with cool water.
- 7
Mix in Seasoning
Sprinkle the salt and pepper jack cheese seasoning (or diced jalapeños) over the curds. Mix gently to incorporate.
- 8
Mold the Cheese
Press the curds into a cheese mold lined with cheesecloth. Apply pressure to form the cheese.
- 9
Age the Cheese
Remove the cheese from the mold and let it age in a cool, dry place for at least 2 weeks before consuming.
