Red Butte Hatch Chile - Cheesemonger Info

Flavor Profile 

  • Meaty 
  • Buttery
  • Hatch Chile peppery

Quick Facts

  • Cheddar
  • Rubbed-rind, rubbed with New Mexico Hatch Chile with chiles tumbled in the paste of the cheese
  • Vegetarian rennet
  • Pasteurized cow's milk

Drink Pairings 

  • Lager 
  • Pilsner 
  • Champagne 
  • Reisling


  • Store between 33-40 degrees. Avoid fluctuations outside this range, which can cause the cheese to gas off (a.k.a. blowing).
  • To avoid cross contamination, avoid storing near bloomy rind cheeses.
  • If the quarter has blown in its original packaging and no mold is present, you can leave it in the packaging if it's out of public view. It's perfectly fine to consume. Cheese is a living being that likes to breathe a little.
  • Feel free to rewrap or reseal the blown quarter. If that doesn't do it, contact your distributor or email
  • If the 4-oz retail wedges have blown, contact your distributor or

How to cut & wrap Red Butte Hatch Chile 

  • There should be rind present on every retail cut. Check out the video above for a visual. You would cut Red Butte Hatch Chile the same way you'd cut Barely Buzzed shown in the video.  
  • Tight plastic wrap is the best to mitigate mold. Cheese paper, while sexy, reduces shelf life after cutting.

What if there's mold present?

  • For quarter wheels, if the cheese is within date and has a few spots of white, blue, or green mold, brush off the spots. Seek a credit if the mold is so pervasive that it cannot be brushed off. For 4-oz wedges in the original packaging, contact your distributor to seek a credit.
  • If you see orange, red, or black mold, discard this cheese and contact your distributor.