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..
This is the biggest wheel I have ever made, and I am pretty fond of it.
You should be! It looks fabulous!
I'd say you were back into cheese making with a vengeance.
Welcome back.
That is one nice looking cheese. You should be very proud of it!
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! ;D
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!
That really is a great looking cheese. Well done. I've given you a cheese for it.
- Jeff
What mold makes such a large cheese?
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.