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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Cheese from USA
Pepper Jack is Monterey Jack flavoured with spicy chili peppers, jalapeños being a common choice. The base cheese is made from pasteurised dairy ingredients soured with a lactic culture and set with rennet; the curd is cut, stirred and heated, part of the whey is replaced with water, and the curd is pressed lightly. The sources used here do not say at which stage the peppers go in.
| Milk, nonfat milk or cream, pasteurised | Used alone or together, as in the Monterey cheese standard[cfr-133-153] |
| Lactic acid-producing bacterial culture | [cfr-133-153] |
| Rennet or other animal, plant or microbial clotting enzymes | [cfr-133-153] |
| Hot chili peppers; jalapeños are a common choice, and bell peppers and herbs also occur | Wikipedia names spicy chili peppers, bell peppers and herbs; Fiery Foods names jalapeños, habaneros and green chile[wp-jack][fiery-jack] |
| Calcium chloride (optional)At most 0.02% of the weight of the dairy ingredients | [cfr-133-153] |
| Salt | [cfr-133-153] |
| Starter | lactic acid-producing culture |
What changes: The milk is pasteurised before the cheese is made
The US Monterey standard requires pasteurised dairy ingredients; it gives no time or temperature.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pepper Jack is Monterey Jack flavoured with spicy chili peppers, jalapeños being a common choice. The base cheese is made from pasteurised dairy ingredients soured with a lactic culture and set with rennet; the curd is cut, stirred and heated, part of the whey is replaced with water, and the curd is pressed lightly. The sources used here do not say at which stage the peppers go in.
Monterey Jack with hot peppers added. Under US rules a spiced or flavoured cheese must meet the standard of the plain cheese and name the characterising flavour or spice.
The US standard requires pasteurised dairy ingredients. The Canadian Dairy Commission explains that Monterey Jack and Colby age too briefly, generally under 60 days, to make conditions unfavourable for pathogen growth, so pasteurised milk is used.
Every number is labelled with how it is known. How this atlas is made
The US standard of identity for spiced and flavoured cheeses was issued in 1977 and the Monterey cheese standard in 1989. Fiery Foods says David Jacks began producing a semi-soft cheese in Monterey in 1882, and that during the 1980s and 1990s California cheese makers experimented with flavourings including jalapeños, turning Monterey Jack into Pepper Jack.
