Some friends of mine want me to make them some pepper jack with habenero’s and jalopeno’s. I think that it will be way too hot to taste the cheese. Has anyone else ever done this?

Also, if pepper jack is supposed to age for 1 to 3 months, what happens if you let it age for 6 months. Does it go bad or is it alright to keep it?

Yeah, with habanero it might be a real smoker; but if that’s what they want, then apparently that’s what they like.  You don’t have to use a lot of peppers - the flavor will spread throughou the cheese.  And no, it won’t go bad by aging longer, but the cheese will have a more pronounced flavor - which may be what you want in light of the extra hot peppers.

Tammy, the hotness is affected by the quantity of the peppers. I make Pepper Jack from 10 liters of raw milk and add one pepper of each. after 3 months it’s not hot at all - unfortunately.