Pepper Jack cheese is a semi-hard, cow’s milk cheese known for its sharp, spicy flavor. It is a relatively new cheese, first created in the 1980s in California. Pepper Jack is quickly becoming one of the most popular cheeses in the United States, and for good reason. It is a versatile cheese that can be enjoyed on its own, or used in a variety of dishes.
Pepper Jack cheese is made with milk, cultures, rennet, and peppers. The type of pepper used can vary, but it is typically jalapeño peppers or habanero peppers. The peppers are what give Pepper Jack cheese its signature heat. The cheese is aged for a few weeks or months, depending on the desired flavor.
Pepper Jack cheese has a sharp, tangy flavor with a pronounced kick of heat. The heat level can vary depending on the type of pepper used and the aging time. Pepper Jack cheese is also a bit salty, which helps to balance out the heat.
Pepper Jack cheese is a versatile cheese that can be enjoyed in a variety of ways. It can be eaten on its own as a snack or appetizer, or used in a variety of dishes. Some popular ways to use Pepper Jack cheese include:
Grilled cheese sandwiches
Pepper Jack cheese is a great choice for grilled cheese sandwiches. The heat from the pepper melts the cheese perfectly and adds a delicious flavor to the sandwich.
Macaroni and cheese
Pepper Jack cheese can be used to make a spicy and flavorful macaroni and cheese.
Quesadillas
Pepper Jack cheese is a popular choice for quesadillas. It pairs well with a variety of other ingredients, such as chicken, beef, or beans.
Salads
Pepper Jack cheese can be crumbled over salads for a bit of extra flavor and heat.
Dips
Pepper Jack cheese can be used to make a variety of dips, such as queso or beer cheese.
Pepper Jack Cheese
Ingredients
- 2 gallons whole milk not UHT/UP milk
- 1 packet mesophilic cheese culture
- 1/2 teaspoon liquid rennet diluted in 1/2 cup unchlorinated, room-temperature water
- 1 tablespoon cheese salt
- 1 3/4 to 2 3/4 teaspoons coarsely ground peppers of your choice
Instructions
- Heat the milk to 88°F in a large pot or stainless steel stockpot.
- Sprinkle the cheese culture over the milk and let it sit for 5 minutes.
- Stir in the diluted rennet and let the milk sit for 30 minutes, or until it has set into a firm gel.
- Cut the curd into 1/2-inch cubes using a curd knife or wire whisk.
- Let the curds sit for 10 minutes to allow the whey to start to separate.
- Gently heat the curds to 102°F over 30 minutes, stirring occasionally.
- Remove the pot from the heat and let the curds sit for 10 minutes.
- Drain the whey from the curds and rinse them with cold water.
- Place the curds in a cheesecloth-lined colander and let them drain for 30 minutes.
- Transfer the curds to a cheese mold and press them for 12 hours.
- Remove the cheese from the mold and let it age at room temperature for 2 weeks, or longer for a more intense flavor.
Notes
- Use high-quality milk for the best flavor.
- Be sure to use a thermometer to accurately measure the temperature of the milk and curds.
- Don't over-stir the curds, or they will become tough.
- Press the cheese firmly to help it release moisture and develop a firm texture.
- Age the cheese for at least 2 weeks for the best flavor.
- You can adjust the amount of peppers to your liking. For a milder cheese, use less pepper. For a spicier cheese, use more pepper.
- You can also add other spices to the cheese, such as paprika, cumin, or oregano.
- If you don't have a cheese mold, you can press the curds in a bowl lined with cheesecloth.
Nutrition
Enjoy!
Pepper Jack cheese is a delicious and versatile cheese that can be enjoyed in a variety of ways.