I really love pickled jalepinos and wanted to make a mild tasting cheese that really brought the japs out to the forefront so I did a Colby and added a ton of jalepinos - seeds, pith and all.
These came from a can and had pickled carrots in them not bad so I used them too for color contrast. Only 50 cents a can and they are pretty good. I only used 1/2 teaspoon of annatto so it wouldn't be to dark.
This is my first use of the new tomme mold I got in WIsconsin from Dairy Connections for only $30
Any way here's the Colby-Jap after the first press: