Types of Spicy Cheese

10 Types of Spicy Cheese That Bring The Heat

Have a glass of ice water handy because what you’re about to read might have your eyes watering!

For those that love their food with heat, the spicier the better, but when it comes to cheese have you ever wondered what the hottest kinds are?

We’ve dug deep to uncover the spiciest cheeses out there, the types of peppers they use, and much more.

To help you find what you’re looking for, we’ve grouped the spiciest cheeses below from mild to extremely hot. The cheeses are ranked based on the heat the ingredients produce on the Scoville Scale, which measures the concentrations of heat within chili peppers. 

The heat measured is known as a Scoville Heat Unit and ranges from zero, where bell peppers fall on the scale, up to 2.2 million, which is the measurement for the notorious, and aptly named, Carolina Reaper pepper.

So, get your tastebuds ready, they’ll be on fire before you know it!

Mild Spicy Cheese

Black Pepper Cheese and Smoked Black Pepper Cheese

Black pepper doesn’t have a Scoville rating since it doesn’t contain capsaicin, which is the ingredient in chili peppers that imparts heat when tasting. Instead, the mild spiciness in black pepper comes from an alkaloid called piperine. Black pepper cheeses are typically made with white cheese that can be hard, soft or smoked with a nutty flavor and hint of spice from the pepper.

Medium Spicy Cheese

Chipotle Cheese

Most chipotle cheeses you’ll find will be on the milder side since the chipotle peppers range from 2,500 – 8,000 heat units on the Scoville scale, putting them in the milder category. Popular cheeses used with chipotle include jack cheese, gouda cheese, and chevre.

Sriracha Cheese

Similar to chipotle, sriracha peppers are toward the lower end of the Scoville scale and have heat units that range from 1,000 – 2,500 making them tolarable to those who like a hint of spice. Popular blends using sriracha include jack cheese and cheddar cheese.

Jalapeno Cheese

It might surprise you to see jalapenos classified as medium here, but the Scoville Scale puts them in the same category as chipotle with heat ranges not exceeding 8,000. Popular jalapeno cheese blends include muenster, cheddar, jack and juusto among others.

If jalapenos are too hot for you, then you don’t have any reason to read on, the heat only rises from here!

Hot Spicy Cheese

Buffalo Wing Cheddar Cheese

Buffalo wing cheddar is a favorite of partygoers and for good reason. The creamy mildness of the cheddar takes the edge of the heat from the buffalo wing sauce. Since some wing sauces have a Scoville heat unit of over 300,000, that’s a good thing!

Very Hot Spicy Cheese

Habanero Pepper Cheese

The heat from habanero peppers starts at 100,000 and goes all the way up to 577,000 Scoville Units for the chocolate habanero. Some cheese makers use it sparingly, but most of the habanero cheeses on the market are plenty hot! You’ll typically find it blended with jack or cheddar cheeses.

Extremely Hot Spicy Cheese

Ghost Pepper Cheese

The ghost pepper has its origins in India, where it’s known as Bhut Jolokia. It packs an eye watering 850,000+ Scoville Heat Units into each bite, so beware! Most cheese makers use cheddar with the ghost pepper. It can be deceptive since the heat is said to accumulate slowly so it’s best to use caution.

Chili Pepper Cheese

For the truly adventurous, cheeses in this category will send you running for the nearest glass of ice water.

Carolina Reaper Cheese. This cheese features specially grown peppers known as, you guessed it, Carolina Reapers. To call these hot doesn’t do it justice. For comparison, the average cayenne pepper can have up to 50,000 Scoville units, while Carolina Reapers boast a mouth singeing number that can reach as high as 2,000,000 Scoville units!

Running a close second to the Carolina Reaper is Scorpion Cheddar. This cheese is no slouch in the heat department either checking in at 1.2 million Scoville units.

Other Types of Spicy Cheese

We’ve included some other cheese below that while not technically rated on the Scoville Scale might still be considered spicy by some, so they’re worth a mention. Instead of deriving their heat from capsaicin, cheeses in this category derive the heat sensation you experience from allyl isothiocyanate.

Allyl isothiocyanate vaporizes quickly. As a result, you experience the heat sensation in your nostrils, as opposed to your tongue. Unlike the heat from chili peppers, it doesn’t linger but passes much sooner.

Horseradish Cheese and Wasabi Cheese

As previously mentioned, both horseradish and wasabi deliver their heat via allyl isothiocyanate, which doesn’t have a Scoville rating. Instead of experiencing the heat on your tongue, you will experience it in your nostrils. Another common example of food with allyl isothiocyanate is hot mustard. Cheeses used in this group are usually white cheddar, yellow cheddar or havarti.

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