Tripple Pepper Jack Cheese has been on my to-do list for a very long time. I went two steps further than I would a classic pepper jack, by adding chilli infused olive oil and chipotle chilli powder as a rub.
Ingredients
• 10 litres (10 quarts) whole cows milk
• 1/8 teaspoon (0.75ml) Mesophilic DVI culture or 1 cup (250ml)
Buttermilk
• 1/2 teaspoon (2.5ml) Calcium Chloride diluted in 1/4 cup (60ml)
non-chlorinated water
• 1/2 teaspoon (2.5ml) Single strength Liquid Rennet (IMCU 200)
diluted in
1/4 cup (60ml) non-chlorinated water
• 2 Tablespoons (30ml) of non-iodised Salt
• 2 Tablespoons (30ml) of dried chilli flakes
• Chipotle Chilli Powder for rubbing
• Chilli Infused Olive Oil for rubbing
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