Raw Milk Pepper Jack Cheese (Recipe)

It took several tries to get this recipe right, but I'm finally satisfied: the cheese is hot enough to get a whoo-whee kick, but not so hot that it deters you from eating it. In other words, it's perfect! (For me, anyway.) We like to eat it melted over tortilla chips, tucked into a bacon burger, grated over taco salad, or plain, with crackers.

LINKS
Vacuum Sealer: https://amzn.to/3KG4N5R (Amazon)
8-gallon soup pot: https://bit.ly/3zONbAq (Webstaurant)
Cheese Press: https://bit.ly/3BjMSP1 (New England Cheesemaking)
Rennet: https://bit.ly/3AZldBT (New England Cheesemaking)
Cheesecloth: https://bit.ly/3evpHIM (New England Cheesemaking)
Bamboo Mats: https://amzn.to/3qkEQ24 (Amazon)

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CHAPTERS
00:00 Pepper Jack Cheese
00:10 Tasting a previous wheel
00:50 Heat milk to 90 degrees
01:00 Sanitizing equipment
01:35 Mesophilic Culture: adding flora danica
02:39 Steeping red pepper flakes
03:02 Adding red pepper broth and rennet
03:46 Checking for a clean break
04:17 Cutting the curd
05:00 Gently stir the curd for 10 minutes
06:19 Heat the curd to 100 degrees over 25-40 minutes
08:16 Strain off the whey
09:06 Add the red pepper and salt, and mill the curds
11:14 Pressing
13:50 Air Drying
14:12 Vac-packing and aging

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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