think hope this one will be a winner! Used Mary Karlin's recipe using 1 gal whole cow's milk and 1 cup cream.
The 1st attempt at a pepperjack was good (creamy) but not "hot" whatsoever. I blanched chopped fresh peppers and think that removed all the peppers' spiciness.
The 2nd attempt had dried pepper flakes added and never really developed into cheese. It slumped terribly while air drying, and turned out crumbly and soaking wet inside when opened a couple of months later. Tossed one disastrous half, and bagged the horrendous rest which I have yet to retest (scared really!).
This 3rd make already looks better than either of the others and is not yet slumping during the first day of air drying...yay! It is also 2/3 the height of the 2nd make, so much less retained moisture in the curd. I must have cooked it better? Also, I blanched whole peppers and then chopped (under sterile conditions) to hopefully retain the peppers' hotness factor. It'll probably kill me now!