The jalapeno has a sharper, peppery profile with a distinct jalapeno aftertaste. This cheese melts well on a quesadilla or in macaroni and cheese.

The touch of jalapeno heat calls for a wine with a touch of sweetness or ripe fruit.  A white such as a California or Washington State semi sweet Riesling or Gewurztraminer will stand up to its zing. For a red, look to ripe Zinfandels from Lodi or Paso Robles with ample berry and spice.