10.5 lb pepper jack

[BigCheese]

I'm back! After a long cheesemaking lull, I am now drowning in milk. Made around 26lbs of cheese this week (2 of which were skim milk, so it's even more milk than it sounds. Anyway, since I have returned I have made a parm, 2 asiagos, and this pepper jack, which I am quite happy with. It gave me hell in my St Paulin mold (filled completely to the brim) and I have surrendered to the fact that I have to build a better press than the spring press from thecheesemaker.com that I still use..

[BigCheese]

This is the biggest wheel I have ever made, and I am pretty fond of it.

[mtncheesemaker]

You should be! It looks fabulous!
I'd say you were back into cheese making with a vengeance.
Welcome back.

[pliezar (Ian)]

That is one nice looking cheese.  You should be very proud of it!

[kookookachoo]

That looks great!  Did you use fresh peppers, chop them up, etc?  I've added peppers to feta, that turned out too much...too much pepper=too spicy feta, so I've kind of held off on that for now.  That's a gorgeous cheese.  Cheese for you! 

[BigCheese]

I used store bought crushed red chilis and homegrown pickled jalapenos w/ seeds. I have to have the green and the red to feel good about it . I pat the jalapenos a bit with a paper towel to dry them out (they were overcooked in the canner and are very moist).

Thanks for the cheeses!

[JeffHamm]

That really is a great looking cheese.  Well done.  I've given you a cheese for it.

- Jeff

[Tomer1]

What mold makes such a large cheese?

[BigCheese]

Thanks Jeff.

Tomer, I believe it's usually called the St Paulin mold. Available in North America from Glenngarry, Dairy Connection, and I assume others.