Do you like things spicy? Are you prone to throw a bit (or a lot) of pepperjack on your sandwich to remind you you’re alive? Maybe the mild burn isn’t enough for you…maybe you want to take your taste buds to the edge, shaking the very fabric of common sense, by combining ghost pepper cheese and that cracker? For those looking to add a bit of “pep” with your pepper, to those aiming to melt their very consciousnesses, Nelson-Jameson is a progressive enabler of the peppery American palate.
Working together with another family-owned company, EDCO Food Products, Nelson-Jameson hauls approximately 20 truckloads of peppers up to Wisconsin every month. Those peppers are distributed to food processors throughout the nation, including many cheesemakers. While perennial favorites like jalapeno peppers help to fill those trucks up, the American palate for heat also ensures that plenty of habaneros, jalapeno puree, Bhut Jolokia/ghost peppers (among others) join them for the ride up north to Marshfield, WI to be distributed nationally.
The peppers are grown and processed near Chihuahua, Mexico for maximum taste and freshness. Put into a brine, the pecks and pecks of peppers come in pails, drums, and totes that are then used by food manufacturers in everything from cheese to beverages. Once limited to milder varieties in a select few products, the American consumer is now demanding hotter and hotter products of all different kinds.
So, the next time you open the fridge to add some spice in your life, know that Nelson-Jameson and EDCO are working closely to ensure you can stay an active citizen in Scoville and beyond. We’ll keep the trucks running so you can keep your sinuses open and your sense of adventure just a slice of cheese away. For companies looking to spice up their offerings with peppers, you can contact one of our ingredient specialists at email@example.com.