PEOPER JACK CHEESE RECIPES

Steps:

• Heat the milk to 90°F in a stainless steel pot.
• Add culture and allow to re-hydrate for 2-3 minutes. Stir in with a stainless steel or wooden spoon with an up and down motion.
• Cover pot and let sit for 30-45 minutes to culture.
• Stir in any cream that may have separated, and add the rennet and water mixture stirring with an up and down motion.
• Let the pot sit undisturbed at 90°F for 45 minutes or until the whey separates out from the curd.
• Cut the curd into 1/4 inch cubes and let sit undisturbed for 45 minutes.
• Bring the temperature slowly up to 100°F over the next 30 minutes, stirring frequently.
• Keep the temperature at 100°F for the next 30 minutes, stirring frequently.
• Let the curds settle for 5 to 10 minutes and then pour half the whey out. Leave just enough to cover the curds.
• Keep the curds at 100°F for another 30 minutes, stirring frequently.
• Pour the curds into the colander lined with butter muslin. Add the sea salt and the pepper mixture. Mix in thoroughly.
• Let the curds drain.
• Line the mold of your press with butter muslin and pack the curds in. Press for 15 minutes at 5 pounds of pressure.
• Remove the cheese and redress. Press for 12 hours at 10 pounds of pressure.
• Remove cheese from press and allow to air dry for 2 to 3 days.
• Wax or vacuum seal cheese and age at 55° to 60°F for 30 days or 60 days if you used raw milk.

Steps:

• Preheat oven to 350°. Prepare cellentani pasta according to package directions.
• Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in cheeses, salt, and, if desired, 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.
• Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed cereal, green chiles, 1 Tbsp. melted butter, and, if desired, remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture.
• Bake at 350° for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.
• Note: We tested with Barilla Cellentani pasta.
• Note: Nutritional analysis is per serving, baked with topping.