Description
Learn the difference between Monterey Jack and Pepper Jack cheese, including their flavors, uses, and how to make both at home with simple ingredients and equipment.
Ingredients
Scale
- 1 gallon pasteurized whole milk (or raw milk)
- ¼ tsp mesophilic starter culture
- ¼ tsp liquid rennet (diluted in ¼ cup water)
- 1 tsp cheese salt (non-iodized)
- ¼ tsp calcium chloride (only if using pasteurized milk)
- Optional for Pepper Jack:
- 2–3 tbsp chopped peppers (bell, jalapeño, habanero)
- ½ tsp black pepper or garlic powder (optional)
Instructions
- Heat milk in a stainless steel pot to 88°F (31°C). Stir in mesophilic culture. Let rest 45 minutes.
- Add diluted rennet and mix gently. Let set 40 minutes until curd forms.
- Cut curd into ¼-inch cubes to release whey.
- Slowly heat to 100°F (38°C) while stirring. Maintain gentle movement to firm the curds.
- Optional: Stir in chopped peppers and optional seasonings for Pepper Jack.
- Drain curds using cheesecloth. Transfer to mold and press with 5–15 lbs pressure for 8–12 hours.
- Remove, salt the cheese surface, and place on aging rack at 55–60°F, 80–85% humidity.
- Age for 30–60 days, flipping every 2 days.
Notes
Use gloves when handling hot peppers. Aging longer sharpens Monterey Jack; Pepper Jack is best enjoyed fresh to preserve spice.
- Prep Time: 1 hour
- Cook Time: 12 hours (including pressing)
- Category: Cheese
- Method: Cheese Making
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 110
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
Keywords: Monterey Jack, Pepper Jack, homemade cheese, cheese making, spicy cheese