Pepper Jack

Pepper Jack has become one of those cheeses that turns out great time and again! The make is quick and the recipe is very forgiving. I recently posted the recipe I use on the recipes page. I also have the Monterey Jack recipe posted. The top photo is from Lorine Bourland using 1/4 cup of canned hatch green chili’s. The other photo is mine from a recent make. I blanch fresh peppers and I probably used about 1/8 cup of chilis, both jalapeno and red bell pepper. The mechanical holes in my wheel do not detract from the taste and are probably a sign I should have pressed it a little more.