The Red Cheese Pepper is a pimento-type pepper that originates from Spain. The red coloring from the pepper was used by cheese artisans to color their cheese. These plants grow to 45-61 cm (18-24") with a 45-51cm (18-20") foliage spread. Very early maturing, with sets of continuous high yields. Peppers hang like ornaments. They are slightly flattened and round, with a 5-7 cm (2-3") diameter.
Start seeds indoors 8-10 weeks before the last expected frost date in your area. Plant in well-draining soil in a warm, sunny location after the danger of frost has passed. Space plants 30-45cm (12-18”) apart. Peppers prefer slightly acidic soil with a pH of 6.0-6.8. Fertilize with a balanced fertilizer once a month during the growing season. Water regularly, making sure the soil stays moist but not waterlogged. Harvest peppers when they reach full size and have reached their mature color.
Soil Conditions: Well-drained soil. Soil pH: 6.0-6.8. Planting Depth: Start seeds indoors 8-10 weeks before the last expected frost date in your area. Germination: 7-14 days. Height at Maturity: 30-90cm (12-36”) tall. Days to Maturity: 60-100 days. Watering: Keep soil evenly moist. Sun/Shade: Full sun. Spacing after Thinning: Space plants 30-45cm (12-18”) apart.