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Pepper Jack cheese

Pepper Jack Cheese

Pepper Jack is quickly becoming one of the most popular cheeses in the United States, and for good reason
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Prep Time 1 hour
Cook Time 4 hours
Course Dessert
Cuisine American
Servings 24
Calories 189 kcal

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

Tips for Making Pepper Jack Cheese
  • 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.
Variations
  • 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

Calories: 189kcalCarbohydrates: 15gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 120mgPotassium: 473mgSugar: 15gVitamin A: 511IUCalcium: 388mg
Keyword Pepper Jack Cheese
5 from 1 vote
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