Sunday, August 19, 2012

Pepper Jack Cheese

I love pepper jack cheese.  In the past few months I have made Farmhouse Cheddar, stirred curd cheddar, jalapeno cheddar , traditional cheddar and several soft cheeses but no pepper jack which is my favorite.  It is a little easier to make than cheddar.  

I used a Monterrey Jack recipe for the base and cooked the jalapenos like I did for the jalapeno cheddar and added the cooked pepper and some dried pepper flakes before pressing. Very simple and both wheels I've done have turned out so yummy looking. 

The first one didn't look peppery enough

I doubled up on the pepper on my second one.  This one looks right!

You have to let them air dry a few days until you feel no moisture on the outside. The one on the right is ready for waxing.  Since Pepper Jack is a semi soft cheese it spreads out a tiny bit an becomes somewhat "squaty"

Now it is time to give it a waxed coating.  I dip mine about 5 or 6 times letting it dry in between coats. 

I set the waxed cheese on a plate and set it in the main refrigerator about an hour to get the wax really hard.

 Then it goes into my "Cheese Cave" which is a wine cooler.

Pepper Jack is made from my goats pasteurized milk.  It will age from 1 to 3 months but you know I am counting the days until one month is up!


  1. oh Mamma - i keep promising i am going to learn how to make cheese! i have read and drooled over all of your cheese posts but i must admit that i love the look of that pepperjack! make sure to take pics when you slice it and eat it. i hope i can wait the 1-3 months before you get back to us! that's it - i am gonna try and make mozzarella tomorrow! and then curds. wish me luck!

    oh ya - one last thing - i sure do wish i had your goat's milk - i love goat's milk! that's on the list for the future too!

    your friend,

    1. kymber...i haven't made mozzarella yet. There is a 30 minute recipe in my book that I am going to try soon.

      Get yourself a couple of goats. You won't be sorry. I'm getting 5 or 6 quarts a day so I have to make cheese every other day to keep up. I'm never getting out of this kitchen!

  2. Very awesome & how beautiful too! :)

    1. Thank you Kim!...I was quiet pleased at how it turned out.

  3. I bet that taste so very good....I want.

    1. Stephen...I can hardly wait until a month is up to try it. I'm making Colby today.

      Can you mail cheese? Maybe with dry ice?...I'll send you a chunk....LOL


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