There’s no mistaking the look of our newest cheese, Cambria Heatwave. It’s bold, vibrant, and flecked with chilis throughout, but don’t let the fiery appearance fool you. The heat is gentle, the flavor is complex, and the process of making it is every bit as thoughtful as the end result.
We thought it’d be fun to take you behind the scenes to show you how this cheese came to life!
Mixing In the Flavor
Every batch starts the same way as most of our cheeses: with milk, of course! Cambria Heatwave is a cow’s milk semi-soft cheese. Since our focus here at Stepladder is producing goat’s milk, we source fresh cow’s milk from our neighbors at the Cal-Poly student-run dairy!
Cultures go in, the curd is set, cut, and stirred. But before we press, we bring in the color and the flavor. This special blend of Calabrian and Pasilla Negro chilis were chosen by our head cheesemaker Robin, for their fruity and subtle warmth.
By hand, our cheesemakers fold the chilis gently into the soft curds. It’s a slow, careful process to make sure every bite of the finished wheel carries just the right balance of creamy cheese and savory chili flavor.
Pressing
You might not think much about how cheese gets its shape, but the way we press the curds affects everything from texture to taste. Press too hard, and you lose moisture and richness; too light, and the wheel won’t hold together properly.
For Cambria Heatwave, we aimed for a dense, creamy, slightly fudgy texture. Firm enough for a clean slice but rich enough for a satisfying melt. Just the right amount of pressure makes that possible!
Time to Rest: Aging the Cheese
Once pressed, we form the cheese into wheels and wax them with another chili coating before placing them into our aging room. This is where the magic really happens. Over the next few months, Cambria Heatwave slowly develops its signature character.
The aging process allows the cultures we introduced at the very start to keep working. They break down proteins and fats, building depth of flavor and creating that ultra-creamy texture we love. The chilis mellow and infuse deeper into the cheese, becoming more savory and complex as the weeks go by.
We regularly turn and monitor each wheel to ensure even aging, which helps maintain the smooth, balanced texture and keeps the flavors right where we want them: bright, savory, and gently warming. Here’s Harley with the very first wheel we pulled out of the cave!
Not Your Average Jack
This isn’t just our Stepladder version of Pepper Jack, it’s our elevation of the idea. Instead of the blunt heat of jalapeños, we’re using more nuanced chilis that bring flavor first, heat second. The result is mellow, savory, and a little tangy, with a soft warmth that plays nicely with the cheese’s creamy, buttery base.
How It Tastes
Expect a fudgy, toothsome bite with a balanced, savory tang. The chilis add a subtle warmth and a hint of dried fruitiness that lingers. It’s snackable, meltable, and pairs nicely with fresh stone fruit, a crisp white wine, or a cold pale ale.
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A Cheese Club Exclusive
Cambria Heatwave is made in small batches for our Cheese Club members. If you want a taste of this exclusive, join our Stepladder Cheese Club! You’ll receive a seasonal assortment of cheeses, including exclusive releases like this, plus more members-only deals and perks.
