Pepper Jack

Pepper Jack is a derivative of Monterey Jack, invented by Mexican Franciscan friars of Monterey, California. As the name suggests, the cheese is flavored with sweet peppers, rosemary, habanero chilies and garlic and spicy jalapeños for an extra kick. I generally like to use fresh jalapeños and red bell peppers, that have been blanched and finely chopped

This recipe is for 2 gallons of raw milk and should return 2 lbs. of cheese, however it can easily be cut down to 1 gallon.  It generally ages for 60-90 days.

Ingredients:
2 gallons whole milk
~1/4 tsp MM100 – 1/8 tsp per gallon – With raw milk you can add a little less.
1/2 tsp Rennet – 1/4 tsp per gallon
1/4-1/2 cup Distilled Water
Peppers of any choice, cut into large strips blanched for 3 minutes, cooled and chopped finely

Recipe:

  • Heat milk to 89°
  • Sprinkle in culture and let re-hydrate for 2 minutes
  • Stir for 1 minutes and let sit quietly for 45 mins, holding milk at 89°
  • Prepare rennet and distilled water in a measuring cup at room temperature.
  • After 45 minute wait, pour rennet and water over stir spoon. Mix it in an up and down motion so that you don’t stir the milk, just mix.
  • Continue with up and down motion to mix milk for 1 minute
  • Let sit quietly for 40 minutes
  • Check for clean break and cut curd into 1/2 inch cubes.
  • let stand for 10 minutes to firm up
  • slowly warm curds to 100° gently continuously stirring over 30-40 minutes
  • turn off heat and hold at 100° stirring occasionally for 30 minutes more to keep curds from matting
  • let curd settle and rest for 30 minutes
  • drain whey
  • Stir drained curds with hand while adding small amounts of peppers.
  • Pour off additional whey
  • Add more peppers as needed so they are dispersed throughout the curd.
  • careful place curds into mold and press
  • press under own weight for 15 minutes
  • flip curd mass, re-dress and press under 20 lbs. for 15 minutes
  • Flip and press under 20 lbs. for 30 minutes
  • Flip every 30 minutes for the next 90 minutes pressing at 20-30 lbs, by now the wheel should be closed.
  • If wheel is not closed prepare a very warm bowl of water and submerge mold and cheese wheel separately for 2 minutes and press with 30-40 lbs for 30 minutes
  • If closed press overnight, at 20-30 lbs. If the wheel feels a too soft more weight can be used, even 40-50 lbs. won’t hurt final wheel but will produce a dryer product.
  • During final pressing, flip if you want, ignore it if you want, as long as it is closed and looking the way you want the wheel to finish. This long press is generally done over night and a few extra hours won’t hurt final product.
  • Remove from press and submerge in a 5-1(20% saturated solution) brine for 12 hours
  • Remove from brine and air dry 3-4 days on a cheese mat or other clean surface until it seems to have a rind forming, flipping every 6 hours or so. Pictured is 2 days of drying Jack wheel on a plate.
  • Finish in a vacuum sealed bag or wax for  2-3 months.
pepperjack