IS PEPPER JACK CHEESE PROCESSED RECIPES

Steps:

• In a water-bath setup or a double boiler, gently and slowly heat milk to 88°F.
• Add starter by sprinkling it over the milk and allowing it to rehydrate for 1 full minute. After 1 minute, stir in starter using your cheese spoon in slow, steady up-and-down motions.
• Cover milk and allow to ripen at 90°F for 30 minutes, undisturbed.
• Add diced peppers and stir well.
• Immediately add diluted rennet to the milk by pouring it through the cheese spoon and into the milk. Stir the milk in steady up-and-down motions for 1 full minute.
• Cover milk and maintain at 90°F for 30 minutes or until the curds give a clean break.
• Use a curd knife to cut the curd into 1/4-inch cubes; let them rest, undisturbed, for approximately 40 minutes.
• Gradually heat the curds to 100°F, only increasing the temperature by 2 degrees every 5 minutes. Stir lightly but consistently during this time to keep the curds from matting. Maintain the curd temperature at 100°F for 30 minutes, continuing to stir gently.
• Let the curds set for 5 minutes out of the heat, covered and undisturbed.
• Carefully begin to pour off the whey to the level of the curds. Let the curds sit in just enough whey to cover for another 30 minutes, stirring ever 5 minutes during this time, maintaining the temperature at 100°F throughout.
• Line a clean colander with damp cheesecloth and suspend it over a sink or large bowl. Ladle warm curds into the colander. Add salt and mix in lightly by hand.

Steps:

• Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.
• Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.
• Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.
• Return chiles to broiler and broil until cheese is melted and browned in spots, about 3 minutes.
• Transfer chiles to a platter. Spoon shallot dressing over and season with more black pepper.