“Our hottest cheese”
The addition of habanero pepper makes this cheese super hot!
After several years of sampling cheeses to our customers, I realized there are two kinds of cheese-lovers: those who love hot cheese, and those who don’t. For those in the “love” category, it seemed like we couldn’t quite make cheese that was hot enough. The contrast of creamy, mellow Monterey Jack Cheese certainly has a neutralizing effect on the hot peppers.
After some years of experimenting, we landed on Habanero Jack -our hottest cheese. Habanero peppers once were considered the hottest chilis, but have since been passed up by other varieties. Don’t let that fool you, however. Habanero peppers are still seriously hot, and bring with them a delicious citrus-like taste with a hint of smoke. With the addition of habanero powder and crushed red peppers, blended with our Monterey Jack cheese, we have created the perfect blend of hot spice and creamy texture. The heat will linger in your mouth!
This cheese is amazing when added to Mexican dishes. Try some shredded on your grilled burgers.
- The milk used to produce this September Farm Cheese comes directly from dairy cows you can see grazing in meadows around September Farm’s retail store and processing facility. Milk goes directly from the cows’ morning and evening milking to our cheese vat (there is no middle man).
- We do not separate our milk prior to making cheese. Whole milk is naturally 97% fat free.
- First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms found in many natural foods such as raw fluid milk. Pasteurization is a process in which milk is treated for a specified period of time using heat.
We use non-iodized, semi coarse salt in our cheese. This salt dissolves into our cheese at the optimum rate, and serves four very important purposes:
- Encouraging moisture loss/ Altering texture: Salt will draw whey (moisture) out of the cheese. This dries the cheese’s body and has pronounced effects on its texture and stability.
- Neutralizing the acidity in the cheese.
- Enhancing flavor: Salt not only gives cheese a salty taste, but can also help enhance other flavors present.
- Acting as a natural preservative.
- This is a coagulating agent. Microbial Rennet is used to coagulate or thicken milk during the cheese making process. This is done prior to cutting the curd, and allows the curds and whey to separate.
- There are many different types and variations of cheese culture. These cultures are referred to as Lactic Bacteria. The lactose fermenting bacteria, when added to milk, digests the lactose sugars to produce lactic acid causing the formation of curds.
- Annatto is a tropical American tree that yields fruit. The orange-red dye obtained from the fruit’s pulp is used to color several different varieties of cheese, such as yellow cheddar. Annatto is tasteless, and does not affect the flavor of the cheese.
- Consists entirely of dried and ground habanero peppers.
Crushed Red Peppers
- Consists mostly of the cayenne peppers. Major part of red pepper flakes has mix of peppers, cayenne being the main contributor.
Milk from a local dairy is first pasteurized before it is ready for cheesemaking. When the milk is at ninety degrees the first ingredient, cheese culture, is added to the milk. Cheese culture, which activates the milk and turns the milk sugars into lactic acid, is also a key ingredient to identifying the cheese’s character after aging. The next ingredient added is rennet. This ingredient is an enzyme that causes the milk to coagulate, a very fascinating part of cheese making, as the cheese sets up like custard in approximately twenty minutes.
It is then time to cut the curd. This is done by placing curd knives into the vat. These curd knives are basically sets of wires that run horizontally and vertically and cut the entire vat from top to bottom into quarter inch cubes. These cubes are very soft and fragile at first but as they cook, they firm up and continue to release more whey. Cooking the curd is a very delicate process as we heat the vat with steam from ninety degrees to 102 degrees only allowing it to rise two degrees every five minutes. When the curd is completely cooked we will have 600 pounds of curds from 6000 pounds of milk. Approximately ten percent becomes cheese.
Monterey Jack cheese is a washed curd. Monterey Jack, Colby, and Longhorn are all examples of washed curd cheeses. After the whey is drained, we add water back to the vat and rinse the curd. The next step is to dry the curd. After the curd is sufficiently dried, we add salt to neutralize the acidity in the cheese. The salt also acts as a natural preservative. The whey that has been drained is eventually spread on neighboring farm fields as fertilizer. Whey is a byproduct of cheese making but when processed, can be found in other foods we eat as well as some animal feeds.
It is at this point that we add the specific ingredients that give Habanero Jack it’s unique flavor. The hoops are lined with cheesecloth, and once filled are all ready to go into the press. When put under pressure, the curds knit together to form perfect blocks of cheese. More whey will be expelled from the blocks while under pressure. The next day the cheese will be removed from the press. It is then packed air tight and placed into aging. Our Monterey Jack cheese is a fresh cheese and ages for about one to two months before cutting into loaves.
monterey jack history
An American original, Monterey Jack was first invented and made in Monterey Bay, California by Spanish Franciscan missionaries during the late 1700s and early 1800s. In 1882, David Jacks, a dairy owner and businessman began marketing it throughout Monterey and eventually all throughout California. People soon began to refer to this semi-soft, white creamy cheese as “Jack’s Monterey” or Monterey Jack’s Cheese” eventually earning the name Monterey Jack.
Over the years this simple cheese has been flavored in many different versions, including our Habanero Jack.
Semi-soft Cheese Family
Habanero Jack is a flavored Monterey Jack cheese. Monterey Jack is a semi-soft cheese. It shares this family with the following similar cheese types:
- Brick, dry- and washed-rind
- Color: Rich yellow with additions of red pepper flakes.
- Texture: Semi-soft, pliable, creamy and smooth.
- Flavor: Delicate and buttery with a slight tartness. Chili pepper
- Typical Composition: 44% maximum moisture, 50% milk fat solids.
- Performance Characteristics and Applications: Excellent melting cheese. Good for soups, sauces, toppings, nachos, and casseroles. Also good slicing and shredding cheese for sandwiches and salads.
- Storage/Shelf Life: Habanero Jack can be stored in the refrigerator for up to six months, unopened. Cut pieces should be wrapped tightly in barrier film and stored away from other pungent foods, as these cheeses will pick up flavors and aromas quickly. Proper sanitation when handling these cheeses will greatly increase their shelf life and quality. Freezing is not recommended.
- Curing/Aging: 1 to 3 months.
- Spice up french bread pizza by mixing some Habanero Jack with our Pizza Jack for a little heat!
Key Benefits: Easy melting. Good slicing and shredding. Convenient forms and flavors.
We guarantee all products to arrive in satisfactory condition to the address given if delivery can be made when first attempted. Delivery services will not forward our packages and many of our gifts can’t stand reshipping. We cannot assume responsibility for perishable products if we are given an incorrect address.
Orders are shipped Monday through Friday. Consideration is given when shipping to warmer climates to ensure fastest shipping methods. We ship our products UPS or USPS.
Orders are processed and shipped Monday through Friday. When shipping to warmer climates, we avoid shipping over the weekend.
Time Most orders arrive between 3-6 business days, depending on processing time and destination. If you would like your order to arrive on a specific time frame, please make note of this in the comment section of your order.