It's just a suggestion but if you don't like Jack without it, don't do it. You need to focus on cheese you love to eat! I am just saying that doing it with peppers for the first time may require a more extensive troubleshooting if things go wrong and more steps in a cheesemaking process that you are not yet familiar with and smooth with prior to adding these extra steps.
For tasting at 1 month old, an under-aged cheese will be somewhat brittle or flaky, less elastic. It may taste quite sour.
My own idea is that plain jack can always be used for melting in sandwiches, on omelets, nachos, mac & cheese or even pasta sauce - as long as you mix it with something sharper in the sauce such as Parmesan, Pecorino or Gorgonzola.
