Hoping this is the right thread
I'm new, introduced myself already. I haven't made any hard cheeses yet, but I'm trying to trouble shoot some problems I've seen others have and checking if ideas I have will even work. Most of the pepper jacks I've seen used either boiled fresh peppers or dehydrated peppers. I was hoping to make it with fresh roasted peppers. Is there anyone who has done this, or is there a reason nobody does? Also, it seems more so than any other cheese I've been looking up, people making pj have problems with pressing times/weights and the end cheese being very acidic and crumbly/dry. I've read answers saying it could be due to pressing, over acidification, even about using veg rennet vs animal. It usually ends with op just saying it's probably one of those but not sure which. Is there anyone who has a tried and true recipe (as I've found a few but they all vary quite a bit and I'm not sure which to follow), and can speak from experience on what to pay close attention to to get the best results? I was hoping for mine to be shreddable, but be very creamy and melty. Thanks in advance!