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Jumpin' Jack Jalepeno 8oz. bar

Name: Jumpin' Jack Jalepeno 8oz. bar
SKU: 10042
Price: 10.0 USD
Availability: InStock

Jalapenos make this fresh, creamy cheese a customer favorite.

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Description

“our extra-special version of the basic Pepper Jack”
Jalapenos make this fresh, creamy cheese a customer favorite.

While our Jumpin’ Jack Jalapeno may, at first blush, look like a simple “pepper jack,” this cheese is super versatile and pleases many palates. It has mild heat and a nice fresh creamy flavor. It is most often used in Mexican style recipes, and shreds and melts superbly. Grab a bag of tortilla chips, some salsa, a bar of Jumpin’ Jack, and you are ready to snack.

One of our favorite ways to use Jumpin’ Jack Jalapeno is what we fondly refer to as “Pam’s Dip.” We enjoyed this famous dip, named after Aunt Pam, at our family gatherings over the years. Simply spread an eight ounce package of cream cheese on the bottom of a pie plate, a can of chili (Amy’s is my favorite), and shredded Jumpin’ Jack Jalapeno. Top with green onions. Bake or microwave until hot and bubbly. It’s delicious!

This cheese is named after me and my love for horses. Did you notice the horse jumping over the corner of the label? Many years ago, I had a horse named Jack, so when it came time to name this cheese we decided the name fit perfectly- “jumpin’” for the nice little kick the jalapenos give. I refer to this as “my cheese.”

Jumpin’ Jack is one of the original five cheeses we began producing back in 2007, along with Italian Jack (now Garlic and Basil), Pepperoni Augusto, Chives and Dill, and Joy’s Tomato Basil. I have some very fond memories of making this alongside our children in the old cheese shop on the farm, the sharp smell of chopped jalapeno peppers stinging our noses as we added them by hand into the cheese.

Shipping and Return

All cheese orders are shipped quickly and packed with insulated pouches and ice packs to keep them cold during transit. It is normal for the ice packs to melt, and cheese may arrive at room temperature. The cheese is sealed airtight and safe to eat. Please refrigerate upon arrival.

We do not accept returns on perishable products.

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COFFEE COOP

Cheese Making Process

At September Farm, cheesemaking begins with fresh whole milk from local dairies, carefully pasteurized to preserve its natural quality. Once warmed to ninety degrees, cheese culture is added to develop flavor and rennet is introduced to set the milk into a custard-like curd. The curds are cut into delicate cubes, gently cooked, and salted to balance flavor and act as a natural preservative. At this stage, we may add special seasonings—like those in our national award-winning Chives and Dill Jack—before pressing the curds into hoops and moving them into aging. Depending on the style, the result is either the rich sharpness of Cheddar or the smooth, creamy character of Monterey Jack, with every block hand-packed, cut, and cared for using time-honored methods.

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Ingredients

Aged 2–3 weeks, Jack has a mild, creamy flavor and smooth texture. Melts easily, making it perfect for casseroles, quesadillas, and sandwiches.

Aged 3-6 months, this firm cheddar offers a creamy, mild flavor with a smooth texture, and melts beautifully for versatile recipes.

Microbial rennet

A natural enzyme microbial rennet is used to coagulate the milk.

Pasteurized Milk

We make our cheese with fresh pasteurized whole milk from local cows.

Salt

We add pure salt to bring out the natural flavor and preserve the cheese.

Cheese Culture

we use cheese culture to produce acid & aiding for formation of curds

Color: Pale ivory to light yellow

Texture: Semi-soft, smooth, and sliceable

Flavor: Mild, buttery, and slightly tangy

45% moisture, 50% milk-fat

Uses/Serving Suggestions

Melts easily, making it ideal for casseroles, quesadillas, and grilled cheese.

Pairs well with spicy peppers in Pepper Jack variations.

Great sliced for sandwiches or cubed on snack trays.

Monterey Jack Cheese History

Monterey Jack originated in Monterey, California in the 1800s. Spanish missionaries first made the cheese, and later it was produced and sold by businessman David Jack, whose name became tied to the variety. Known for its mild flavor and creamy texture, it has become a staple in American kitchens.

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