California · United States
Pepper Jack.
Pepper Jack melts on your tongue with a buttery, creamy softness that suddenly erupts with jalapeño heat—a gentle warmth that builds rather than ambushes. The semi-soft paste yields easily to the knife, releasing an aroma of roasted peppers and mild dairy sweetness that feels both approachable and exciting.
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The story
How it's made.
Why it tastes that way.
Pepper Jack is a variation of Monterey Jack developed in California by adding jalapeño peppers and sometimes other spicy peppers or sweet bell peppers to the curd.
It emerged in the 1970s and 1980s as American cuisine embraced spicier flavors. It is now one of the most popular flavored cheeses in the United States.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- rindless
- Age
- 0–2 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pepper Jack's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Pepper.
27 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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