The one cheese that converts every skeptic — kids and reluctant teenagers included.
Ingredients
- Basic farmer’s cheese curd (1 gallon milk, vinegar), plus 1/4 teaspoon liquid rennet for a firmer curd
- 1/4 to 1/2 cup finely diced jalapeño or serrano (37 to 75g)
- Red chili flakes, optional
- Salt
Method
- Make the curd using the farmer’s cheese method, adding rennet for firmness.
- After cutting and draining, mix in the diced peppers — 1/4 cup for family-friendly heat, up to 1/2 cup with chili flakes for more.
- Press at about 10 pounds for 4 to 6 hours, flip, press another 4 to 6 hours.
- Salt, air dry one to two days, then eat fresh or wax and age three to four weeks.
The peppers sweeten and mellow beautifully with even a short aging period.