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  So far after I waxed my chedder again, no mold no leaking and i am flipping them daily.  I am ready to make another batch.  Anyone have the procedure for making pepperjack cheese?   

I used the recipe for Monterey Jack from 200 Easy Cheeses. I chopped up some slightly dehydrated roasted Poblano peppers and a crushed dried Paprika pepper, and mixed those with the curds at the point when they were draining in the colander. I had read on this forum not to use fresh peppers as that would add moisture and, possibly, mold to the cheese. My cheese came out fine.