Go Back
Homemade pepper jack cheese served on a wooden board with herbs and spices.
Print Recipe

Pepper Jack Cheese

A satisfying blend of creamy Monterey Jack cheese with zesty jalapeños and a kick from red pepper flakes, perfect for enhancing dishes and charcuterie boards.
Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Appetizer, Cheese, Snack
Cuisine: American, Tex-Mex
Keyword: Cheese Making, Craft Cheese, Homemade Cheese, Pepper Jack Cheese, Spicy Cheese
Servings: 8 servings
Calories: 110kcal

Ingredients

Main Ingredients

  • 1 gallon whole milk (preferably raw or pasteurized, not ultra-pasteurized) Thick and creamy, serves as the base for your cheese-making.
  • 1/4 tsp mesophilic starter culture Adds tanginess and contributes to creamy texture.
  • 1/2 tsp liquid calcium chloride (if using pasteurized milk) Enhances curd's structure, crucial for pasteurized milk.
  • 1/2 tsp liquid rennet (diluted in 1/4 cup non-chlorinated water) Natural enzyme required for forming curds.
  • 1 tsp non-iodized salt (cheese or kosher salt) Enhances flavor and acts as a preservative.
  • 2 tbsp diced jalapeños (fresh or pickled) Adds zest and crunch.
  • 1 tbsp red pepper flakes Adds an extra layer of heat.
  • 1 tsp black pepper (optional) Enhances flavor depth.

Instructions

Preparation

  • Pour the whole milk into a large pot and slowly heat to 90°F (32°C), stirring gently.
  • Add the mesophilic starter culture and let it sit for 2 minutes to activate.
  • If using pasteurized milk, stir in the calcium chloride now.
  • Add the diluted rennet, stirring gently for 30 seconds, then cover the pot and let it sit undisturbed for 45 minutes.
  • Check for a firm curd and cut it into 1/2-inch cubes, allowing it to rest for 5 more minutes.
  • Gradually heat the curds to 105°F (40°C), stirring gently to avoid clumping.
  • Line a colander with cheesecloth and pour the curds into it to drain whey.
  • In a bowl, combine the drained curds with salt, diced jalapeños, red pepper flakes, and black pepper.
  • Transfer curds into a cheese mold, press down firmly with 8-10 pounds of weight for 6-8 hours, flipping halfway through.
  • Remove cheese from mold and let it dry on a rack for 24 hours at room temperature.

Aging

  • Wrap and age the cheese in the refrigerator for 2-4 weeks, flipping every few days.

Notes

Use high-quality ingredients, maintain consistent temperatures, and ensure hygiene to preserve freshness and flavor. Avoid using ultra-pasteurized milk for the best results.