Here's an update on this cheese:
I did give it a go at the end of last season and the results were very nice.
I let it age about three months before cracking into it and was very satisfied with how it turned out.
The texture was nice and creamy but at the same time firm. The flavor of the jalepenos and smoked bell peppers that I used really worked well together.
After having tasted at three months I then sealed the cheese back up, and gave it another couple of months before tasting again. This time I came to the conclusion that it was one of the best cheeses that I've ever made.
I finally finished this wheel off about a month ago and I honestly hated to see it come to an end. I would recommend anyone giving this idea a try if they like a commercial style pepper jack cheese.
Now I will say this.....
I've also been giving thought to using a Romano base to make my next pepper jack style of cheese....
A young Romano has a very nice mouth feel and is even more soft and creamy than a swiss base would be.
I honestly feel as if the Romano idea would produce the closest result to a commercial variety that is possible in the home environment.
Anyway, I believe I'll give it a try and let you all know how it turns out.
For those that aren't familiar with my cheese making method it's all about trying new experiments and learning from my mistakes. Maybe it's not the most scientific way of doing things but man, it sure is fun.