Go Back
Homemade Pepper Jack Cheese with peppers and spices on a wooden board.
Print Recipe

Pepper Jack Cheese

A step-by-step guide to creating your own creamy, spicy Pepper Jack Cheese at home, filled with zesty jalapeños and spices.
Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: Cheesemaking, Homemade Cheese, Pepper Jack Cheese
Servings: 8 servings
Calories: 110kcal

Ingredients

Cheese Base

  • 1 gallon whole milk Choose creamy, rich whole milk, preferably raw or pasteurized (but not ultra-pasteurized).
  • 1/4 tsp mesophilic starter culture Imbues the cheese with a tangy richness.
  • 1/2 tsp liquid calcium chloride Necessary if using pasteurized milk.
  • 1/2 tsp liquid rennet Dilute in 1/4 cup of non-chlorinated water.
  • 1 tsp non-iodized salt Enhances flavor without introducing unwanted iodine.

Flavor Additions

  • 2 tbsp diced jalapeños Fresh or pickled for vibrant heat and flavor.
  • 1 tbsp red pepper flakes Adds an extra layer of spiciness.
  • 1 tsp black pepper Optional for additional flavor depth.

Instructions

Cheese Preparation

  • Pour the whole milk into a large pot and heat it over medium-low heat, aiming for 90°F (32°C). Stir gently to prevent scorching.
  • After reaching the desired temperature, sprinkle the mesophilic starter culture over the surface and let it sit for 2 minutes before stirring gently to combine.
  • If using pasteurized milk, stir in the calcium chloride, ensuring it dissolves completely. Then, add the diluted rennet and stir for about 30 seconds.

Curd Formation

  • Cover the pot and let it sit for 45 minutes to allow the curd to form.
  • Cut the curd into 1/2-inch cubes and gently stir while increasing the temperature to 105°F (40°C).

Draining and Seasoning

  • Line a colander with cheesecloth and ladle the curds into the colander, allowing the whey to drain.
  • Mix in the non-iodized salt, diced jalapeños, red pepper flakes, and black pepper gently.

Molding and Pressing

  • Transfer the curds to a cheese mold, press down firmly and place a weight of 8-10 lbs on top to expel whey.
  • Press for 6-8 hours, flipping halfway through.

Aging

  • Dry the cheese for 24 hours at room temperature, then wrap it in cheese or wax paper and store in the refrigerator.
  • Allow it to age for 2-4 weeks, turning every few days.

Notes

Best results come from using fresh milk and maintaining a clean workspace. Patience is key during curd handling and aging.