Frederic Melton
Pepper Jack cheese is a semi-soft, cow's milk cheese with a creamy and smooth texture and a spicy kick. It is a variant of the classic Monterey Jack cheese, which is said to have originated in Monterey, California, in the 19th century. The addition of peppers and spices gives Pepper Jack its distinctive flavour and a touch of spiciness. The peppers also contribute to the cheese's signature marbled appearance, with colourful specks of red and green throughout. This versatile cheese can be enjoyed on its own, melted on sandwiches or burgers, or used as a topping for nachos and other Mexican dishes.
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What You'll Learn
Pepper Jack's history
Pepper Jack cheese is a derivative of Monterey Jack cheese, flavoured with spicy peppers and herbs. It is a semi-soft cheese with a creamy, pale yellow colour and a smooth texture. It is often described as having a slightly tangy taste.
The origins of Pepper Jack cheese can be traced back to the early 20th century, when the first Monterey Jack cheese was created in Monterey, California. This variety of cheese quickly became popular in the United States, and soon after, variations began to appear. Pepper Jack was one of the earliest and most popular adaptations, due to its unique flavour.
Monterey Jack cheese was first made by Mexican Franciscan friars in Monterey, California, in the 19th century. It was then commercialised by David Jack, a California businessman, who produced and sold the mild white cheese that came to be known as "Jacks' Cheese" and later "Monterey Jack".
The creation of Pepper Jack cheese came about when cheesemakers began to add small pieces of spicy peppers to the curds of their Jack cheese. The most common types of peppers used are jalapenos, but serrano and habanero peppers are also used, along with various other herbs and spices.
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How to use Pepper Jack in cooking
Pepper Jack cheese is a semi-soft, semi-hard, or semi-firm cheese with a unique flavour and a spicy kick. It's a very versatile ingredient that can be used in a wide variety of dishes, from sandwiches and burgers to soups and salads. Here are some tips and ideas for how to use Pepper Jack in your cooking:
Melting and Grilling
Due to its high moisture content, Pepper Jack cheese melts easily, making it perfect for grilled cheese sandwiches, quesadillas, and nachos. You can also melt Pepper Jack over baked chicken or add it to chicken corn chowder. For a quick and easy snack, try melting Pepper Jack on crackers or making some cheese balls.
Sandwiches and Burgers
Pepper Jack is a popular choice for sandwiches and burgers, adding a spicy kick to your meal. Try it in a grilled ham and cheese sandwich, or on a BBQ pork burger. You can also use Pepper Jack in pulled chicken or pork sandwiches, or grilled chicken sandwiches.
Dips and Snacks
Pepper Jack is a great choice for dips and snacks, such as queso dip, nacho bites, or cheese crisps. You can also make cheese sticks or cheese-filled popovers. For a healthier option, sprinkle grated Pepper Jack on top of a fruit salad for a unique twist.
Casseroles and Comfort Food
Pepper Jack can add a spicy twist to your favourite comfort food dishes. Try it in mac and cheese, a casserole, or a savoury hash brown casserole. You can also spice up your breakfast with an open-faced cheesesteak sandwich or a breakfast quiche.
Drinks and Pairings
When it comes to drinks, Pepper Jack pairs well with a variety of options. Wine lovers can enjoy a bold red like Zinfandel or a sweeter wine like Moscato. If you prefer beer, try pairing Pepper Jack with an imperial stout, a crisp lager, a hoppy IPA, or a refreshing wheat beer.
Experimenting with Flavours
Pepper Jack plays well with other herbs and flavours. Try pairing it with olive oil, garlic, butter, eggs, feta cheese, or mushrooms. You can also experiment with different types of peppers and spices to create your own unique blend of Pepper Jack cheese.
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What to pair Pepper Jack with
Pepper Jack cheese is a versatile cheese that can be paired with a variety of foods and drinks. Here are some ideas to elevate your next meal or snack:
Charcuterie Board
Create a charcuterie board that showcases a rich interplay of flavors. Pair Pepper Jack with cured meats like salami or prosciutto, complementing its creamy texture with savory and salty notes. Add some crackers for a satisfying crunch, and you've got yourself a delicious snack!
Fruit
Balance the heat of Pepper Jack with the sweetness of fresh fruits. Slices of apple or pear provide a refreshing contrast, creating a harmonious blend of flavors. You can also try other fruits like grapes or berries for a burst of sweetness.
Nuts
Add a nutty dimension to your tasting experience. Almonds or walnuts complement the cheese's profile, enhancing both texture and taste. You can also try other nuts like pistachios or pecans for a unique flavor combination.
Honey
For an extra touch of indulgence, drizzle a bit of honey over Pepper Jack. The sweet and savory combination creates a delectable flavor symphony that will leave your palate singing. This pairing is perfect for those with a sweet tooth!
Sandwiches
Incorporate Pepper Jack into your sandwich game. Whether it's a classic grilled cheese or a gourmet creation, the cheese's melting quality adds a flavorful punch to any sandwich. Try a grilled ham and cheese or a spicy chicken sandwich for a real treat.
Wine
Pair Pepper Jack with a crisp white wine or a light-bodied red for a sophisticated tasting experience. The wine's acidity complements the cheese, creating a delightful balance. A bolder red like Zinfandel can also stand up to the spicy kick of the cheese.
Spicy Accompaniments
Embrace the heat by pairing Pepper Jack with spicy accompaniments. Salsa, hot sauces, or pickled jalapeños add an extra kick, transforming your tasting session into a spicy adventure. For the true spice enthusiasts, this combination is a match made in heaven!
Remember, there are no strict rules when it comes to pairing Pepper Jack cheese. Get creative, experiment, and most importantly, enjoy the unique and satisfying flavor that this cheese has to offer!
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The process of making Pepper Jack
Pepper Jack cheese is a semi-soft, semi-hard, or hard cheese with a spicy kick. It is a derivative of Monterey Jack cheese, which is made from cow's milk and has a mild flavour and semi-soft texture. To make Pepper Jack, various peppers are added to the Monterey Jack, including jalapeños, habaneros, and bell peppers, as well as spices like cayenne pepper and garlic powder. The process of making Pepper Jack cheese involves several steps and can be done at home with the right equipment. Here is a detailed guide on how to make Pepper Jack cheese:
Ingredients and Equipment:
- 2 gallons of milk (not ultra-high pasteurized)
- 1 packet of mesophilic cheese culture (or 1/8 tsp in bulk)
- 1/2 tsp regular-strength liquid rennet, dissolved in 1/2 cup of cool filtered water
- 1 3/4 to 2 3/4 tsp of dried, coarsely ground peppers of your choice (e.g. jalapeños, habaneros, bell peppers)
- Salt
- Cheese press with a mould that will hold 2 gallons of milk
- Butter muslin
- Stainless steel colander
- Cheese mat or plastic canvas for drying
- Wax or FoodSaver for sealing (optional)
Step 1: Heating the Milk:
Begin by heating the milk to 88°F (31.5°C) in a large pot. Place the pot in a sink of very warm water, heating the milk slowly and stirring continuously.
Step 2: Adding the Culture:
Once the milk reaches 88°F, sprinkle the mesophilic culture over the milk and let it rehydrate for 2-3 minutes. Then, stir the culture into the milk using a stainless steel or wooden spoon with an up-and-down motion. Cover the pot and let it sit undisturbed for 30-45 minutes, maintaining the temperature at 90°F.
Step 3: Adding the Rennet:
After the ripening period, stir the milk again to mix any separated cream back into the milk. Slowly pour the rennet and water mixture into the milk, stirring with an up-and-down motion to ensure it is well combined. Cover the pot again and let it sit undisturbed for another 45 minutes.
Step 4: Cutting the Curds:
After 45 minutes, the whey should have begun to separate from the curd. Using a long knife, cut the curd into 1/4-inch strips in one direction, then turn the pot 90 degrees and cut more strips perpendicular to the first cuts to create 1/4-inch squares. Next, hold the knife at a 45-degree angle and cut diagonally through the cuts in all four directions. Cover the pot again and let it sit for another 45 minutes.
Step 5: Heating to 100°F:
Remove the cover and turn the heat back on to low. Over 30 minutes, slowly bring the temperature up to 100°F, stirring gently and frequently to prevent the curds from clumping together. Cut any large curds with a spoon. The curds will shrink and settle at the bottom under the whey. Ensure the temperature does not exceed 100°F.
Step 6: Maintaining Temperature and Draining Whey:
Once the temperature reaches 100°F, maintain this temperature for another 30 minutes, stirring frequently. Then, let the curds settle for 5-10 minutes before pouring out about half of the whey, leaving just enough to cover the curds.
Step 7: Adding Salt and Peppers:
Keep the curds at 100°F for another 30 minutes, continuing to stir frequently. After this final 30 minutes, pour the curds and remaining whey into a colander lined with butter muslin. Add the sea salt and your chosen pepper mixture, mixing carefully with your hands until evenly distributed throughout the curds.
Step 8: Pressing the Cheese:
Line your cheese press mould with butter muslin and pack the curds in evenly. Press the cheese at 5 pounds of pressure for 15 minutes. Then, remove the cheese, flip it over onto a fresh piece of butter muslin, and return it to the press at 10 pounds of pressure for 12 hours, adjusting the pressure as needed.
Step 9: Air Drying and Aging:
Remove the cheese from the press and allow it to air dry for 2-3 days. Turn the cheese over several times a day and keep it covered with a light cloth. After drying, the cheese needs to age. You can wax it or seal it with a FoodSaver. Age the cheese at 55°F to 60°F for a minimum of 30 days, or 60 days if using raw milk. The longer it ages, the stronger the flavour will become.
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Nutritional content of Pepper Jack
Pepper Jack cheese is a semi-soft, cow's milk cheese with a distinctive spicy taste. It is a variant of the classic Monterey Jack cheese, with added jalapeño peppers, giving it a kick of heat. The nutritional content of Pepper Jack cheese is as follows:
A serving size of 1 ounce (28 grams) of Pepper Jack cheese typically contains:
- 100-110 calories
- 5 grams of saturated fat (25% DV)
- 180 mg of sodium (8% DV)
- 0 grams of total sugars
- 7 grams of protein (varies depending on brand and recipe)
- 16% of the recommended daily intake of calcium
The calorie content of Pepper Jack cheese can vary depending on the brand and serving size, and it is important to enjoy it in moderation due to its high-calorie and fat content. The cheese is a good source of protein and calcium but has a high saturated fat content of about 11% and sodium content of about 7%, so it should be consumed in moderation by those watching their fat and salt intake.
The exact nutritional content of Pepper Jack cheese may differ slightly depending on the brand and specific recipe used, but it is generally a nutritious cheese that can provide a good source of protein and calcium. However, due to its high-calorie content, it is best enjoyed as part of a balanced diet.
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Frequently asked questions
Pepper Jack cheese is a semi-soft cheese with a smooth texture and a slightly tangy taste. It is made from cow's milk and has a pale yellow colour. It is often described as creamy and smooth with a spicy kick.
The main ingredients in Pepper Jack cheese are milk, salt, enzymes, and cultures. The addition of peppers and spices, particularly jalapeños, gives it its distinctive flavour and a touch of spiciness.
Pepper Jack cheese has a smooth and creamy texture that melts easily when heated. Its flavour can be described as slightly tangy with a hint of spiciness. The heat level can vary depending on the brand and the amount of peppers used.
