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Homemade Pepper Jack Cheese ready to serve with spices and peppers
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Pepper Jack Cheese

A step-by-step guide to making rich and tangy Pepper Jack cheese infused with spices that elevate any dish.
Prep Time1 hour
Total Time1 day
Course: Appetizer, Cheese
Cuisine: American
Keyword: Cheese Making, Cheese Recipe, Homemade Cheese, Pepper Jack Cheese, Spicy Cheese
Servings: 10 servings
Calories: 110kcal

Ingredients

Main Ingredients

  • 1 gallon whole milk Preferably raw or pasteurized, NOT ultra-pasteurized for creaminess.
  • 1/4 tsp mesophilic starter culture Provides mouthwatering tanginess.
  • 1/2 tsp liquid calcium chloride Especially needed when using pasteurized milk.
  • 1/2 tsp liquid rennet Dilute in 1/4 cup non-chlorinated water.
  • 1 tsp non-iodized salt (cheese salt or kosher salt) Enhances flavor and aids aging.
  • 2 tbsp diced jalapeños Fresh or pickled for added heat.
  • 1 tbsp red pepper flakes Adds warmth and flavor.
  • 1 tsp black pepper Optional, for extra depth.

Instructions

Preparation

  • Pour the gallon of milk into a large pot and heat to 90°F (32°C), stirring gently.
  • Add the mesophilic starter culture and let it sit for 2 minutes before stirring to mix.
  • If using pasteurized milk, stir in the calcium chloride now.
  • Dilute the rennet in 1/4 cup non-chlorinated water and gently stir it into the milk for about 30 seconds.
  • Cover the pot and let the milk set undisturbed for about 45 minutes until a firm curd forms.
  • Cut the curd into 1/2-inch cubes and let them rest for 5 minutes.
  • Slowly heat the curds to 105°F (40°C), stirring gently to prevent matting.

Draining and Molding

  • Line a colander with cheesecloth and pour in the curds, allowing whey to drain away.
  • Stir in salt, jalapeños, red pepper flakes, and black pepper.
  • Transfer curds into a cheese mold or container and press with a weight of 8-10 lbs for 6-8 hours, flipping halfway.

Aging

  • After pressing, remove the cheese from the mold and place it on a drying rack.
  • Let it dry for 24 hours at room temperature.
  • Wrap the cheese and age it in the refrigerator for 2-4 weeks, flipping it every few days.

Notes

For optimal success, use high-quality milk, maintain temperature, stir gently, and be patient during aging. Consider variations such as using different peppers or creating a dairy-free version.