I decided to cut the pepper jack today for the super bowl. Unfortunately it is very dry and crumbly. It was aged naturally, no waxing or vac-pac. The flavor is good, but texture is off. Also, as expected, I didn't add enough pepper juice to the cheese. Next time, I will use hotter peppers for sure.
Will someone please give me some of the causes for dry / crumbly cheese? Humidity hovers around 85%.