|The cultivar, 'Cheese' Pepper is a hot pepper generally ready for harvest 85 days after sowing. This heirloom pepper, also known as the mushroom pepper, is thought to be the parent of the bell types. Plants produce a mix of red and green mushroom-shaped peppers that are hot, with a fruity after taste. When dried, they are very decorative. When selecting varieties, it is important that you look for a variety that has TM in the name or that is specified as being tobacco mosaic resistant.
C. annuum is the most cultivated pepper in the world, both commercially and in home gardens. They are relatively easy to grow, as long as they receive plenty of moisture and nutrients, are not subjected to cold and receive plenty of sunshine. They grow in an endless variety of colors and range in shape from small round cherry peppers to long, pencil-shaped cayenne varieties. Seeds should be started indoors 8 to 10 weeks before the last frost. When the temperature reaches 70 F, transplant 12 to 16 inches apart, fertilize, and again when they are 12 inches tall. The pepper is rich is goodness, one medium-sized pepper will provide almost the entire daily adult of vitamin C requirement and also contains vitamins such as B1, B2 and D, plus numerous minerals.