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Pepper Jack Cheese with Super Hot Peppers

Our classic Pepper Jack asks how spicy you'd like it. This one doesn't. Built on the same creamy Monterey Jack base, it swaps everyday chilis for freeze-dried superhot peppers, delivering serious, lingering fire wrapped in a smooth, melty cheese that keeps you reaching for one more slice against your better judgment.

Because you're the cheesemaker, you set the ceiling — assertive warmth or genuine dare-your-friends territory. Melt it into quesadillas, nachos, or burgers where the creaminess can carry the burn. Milder company should be pointed to our regular Pepper Jack.

Steps

1. Instructions

Please ensure that all parts are cleaned and sanitized.

Then insert the plastic drainer into the heating pot, and add the Hard cutter/mixer on the shaft by pushing it down as far as possible.

2. +Milk

Please add:

3 Liters of pasteurized cow milk.

3. Heat

Time: 00:45:00

Temperature: 35 °C

Speed: 50 RPM

4. +Ingredients

Please add:

2 grams of Fromaggio FlavorPro Mesophilic Culture.

5. Heat

Time: 00:02:00

Temperature: 35°C

Speed: OFF

6. Mix

Time: 00:01:00

Temperature: OFF

Speed: 30 RPM

7. +Ingredients

Please add:

2 grams of Fromaggio Microbial Rennet for Hard Cheese.

8. Mix

Time: 00:01:00

Temperature: OFF

Speed: 30 RPM

9. Heat

Time: 01:00:00

Temperature: 35 °C

Speed: OFF

10. Cut

Temperature: OFF

Cut Size: Hard

11. Drain

Time: 06:00:00

12. +Ingredients

Please add:

2 grams of Fromaggio Salt for Cheesemaking.

13. +Ingredients

Please add:

0.5 grams of Freeze-dried super hot peppers.

14. Press

Time: 04:00:00

Pressing force: 0.35 PSI

Flip the cheese after 4 h

15. Affinage

Time: 120:00:00

Temperature: 10 °C

Humidity: 85%