It is absolutely essential that samples be sent to experienced cheese tasters in Nevada. Actually, I go through a lot of Sonoma Habanero Jack and I'd rather see a Habanero Cheddar. I think Cabot may make one, but while I've found other Cabot's at Trader Joe's, heat doesn't seem to be on their radar. Dave TLCC http://www.tough-love.com > I was contacted by a cheese maker here in Indiana. It seems that I'm > going to help them develop a couple of pepper cheeses. #1 is going to > be a chipotle/chedder. #2 is a Red Savina(R)/pepper jack. > > Any other suggestions? > > -Jim C > Mild to Wild > > >