Description
A semi-soft, spicy cheese made by blending Monterey Jack with hot peppers like jalapeños and serranos. This homemade Pepper Jack Cheese recipe is creamy, flavorful, and perfect for melting or snacking.
Ingredients
2 gallons whole milk (not ultra-pasteurized)
1/4 tsp mesophilic starter culture
1/8 tsp liquid rennet diluted in 1/4 cup cool, non-chlorinated water
1/4 tsp calcium chloride (if using pasteurized milk)
1 tbsp non-iodized salt
1/4 cup finely chopped jalapeños or other hot peppers (fresh or pickled)
Instructions
1. Heat the milk slowly in a large pot to 90°F (32°C), stirring gently.
2. Sprinkle mesophilic culture over the surface. Let sit 2 minutes, then stir in thoroughly.
3. Add calcium chloride if using, then stir in diluted rennet gently. Cover and let sit for 30–45 minutes until a clean break forms.
4. Cut the curds into 1/2-inch cubes and let rest for 5 minutes.
5. Slowly heat the curds to 100°F (38°C) over 30 minutes, stirring gently.
6. Maintain this temperature for 30 minutes, stirring occasionally. Drain the whey until curds are visible.
7. Stir in salt and chopped peppers. Mix gently.
8. Transfer curds to a cheese mold lined with cheesecloth. Press at 10 lbs for 15 minutes.
9. Flip and press at 20 lbs for 12 hours.
10. Remove from mold and air-dry cheese at room temperature for 1–2 days.
11. Wax or vacuum seal, then age in fridge (55°F/13°C) for 2–4 weeks before enjoying.
Notes
Always use clean, sanitized tools.
Adjust pepper level to taste—use red pepper flakes or habaneros for extra heat.
Aging longer improves flavor but softens heat.
- Prep Time: 1 hr
- Cook Time: 13 hr
- Category: Dairy
- Method: Culturing
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 100
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
Keywords: pepper jack cheese, homemade cheese, spicy cheese, montery jack variation