The Aging Art Of Monterey Jack Cheese

Monterey Jack, also known as Jack, is a semi-hard cheese made from cow's milk. It is commonly produced in California, Wisconsin, and Sonoma County. The cheese is aged for different periods, depending on the desired texture and flavour profile. The softer varieties are aged for about a month, while the harder Dry Jack variety is aged for up to 24 months. During the ageing process, the cheese develops a deeper colour and a more intense flavour, transforming from a mild, smooth, semi-soft cheese to a firmer, crumbly, and fruitier version.

How long is Monterey Jack typically aged?

Monterey Jack, sometimes shortened to Jack, is a semi-hard or semi-soft cheese made from cow's milk. It is usually aged for around one month, though some varieties are aged for longer.

The softer varieties of Monterey Jack, such as those typically found in American supermarkets, are aged for a shorter period, usually about six weeks to one month. This high-moisture version is semi-firm and easily meltable, making it a popular choice for dishes such as quesadillas, grilled cheese sandwiches, and casseroles.

On the other hand, Dry Jack or Dry Monterey Jack is a firmer and crumblier variety that is aged for a longer period, typically between six months to two years. During the aging process, the rind is often rubbed with oil and crushed pepper, giving it a distinct flavour and texture. This longer aging process results in a cheese that can be grated or melted, similar to Parmesan.

The aging time for Monterey Jack cheese can vary depending on the desired texture and flavour profile. Generally, the longer the cheese is aged, the firmer, crumblier, and more flavourful it becomes.

What is the origin of the cheese?

Monterey Jack cheese, also known as Jack, is a semi-hard, white cheese made from cow's milk with a mild flavour and slight sweetness. It originates from Monterey, on the Central Coast of California, and is considered a "vestige of Spanish rule in the early nineteenth century, deriving from a Franciscan monastic style of farmer's cheese".

In its earliest form, Monterey Jack was made by 18th-century Franciscan friars in Monterey, Alta California. Franciscan monks brought their recipe for a fresh, white cheese called "queso del pais" or "queso blanco pais" to California's Monterey County. In the 1850s, commercial production of the cheese began, with Scottish immigrant David Jacks marketing it as "Jack's Cheese". The name was eventually changed to Monterey Jack, and Jacks went on to have 14 dairy farms across California producing the cheese.

Monterey Jack is commonly used for melting, slicing, or snacking. It is also often marbled with other cheeses to create new varieties, such as Colby-Jack or Cheddar-Jack. The cheese is frequently used as an interior melting cheese for quesadillas, burritos, cheeseburgers, and grilled cheese sandwiches. It is also used in pasta dishes, where its mild flavour and good melting quality are advantageous.

Dry Jack is a harder variety of Monterey Jack with a longer ageing time, typically aged for up to 10 months or more, though it can be aged for as long as 24 months. It was created by accident in 1915 when a San Francisco wholesaler forgot about some wheels of fresh Jack cheese he had stored. When he rediscovered them, the cheese had aged into a product that customers found to be a good substitute for classic hard cheeses like Parmesan.

How is it made?

Monterey Jack, sometimes shortened to Jack, is a semi-hard cheese with a mild flavour and slight sweetness. It is made from pasteurised cow's milk, though goat's milk may also be used. The cheese originated in the 18th century with Spanish missionaries in present-day San Diego, who made a soft cheese called "queso blanco pais" or "queso del pais". In the 1850s, commercial production of Monterey Jack began, often attributed to Scottish immigrant David Jacks, who marketed the product as "Jack's Cheese".

To make the cheese, pasteurised cow's milk is gently heated in a cheesemaking vat, and then cultures are added to the milk. After the milk is cultured, rennet is added to coagulate it. The curds are then cut into small pieces, gently stirred, and heated in the vat to remove whey. The whey is drained off, and the curds are mixed with salt, pressed into cheese forms lined with cheesecloth, and pressed to expel additional whey.

For high-moisture Jack, the blocks are vacuum-sealed in plastic and aged for six weeks to four months. For traditional Jack, round wheels are allowed to dry for a few days to allow the rind to begin to form. The exterior of the cheese is then oiled and aged for up to 10 months, or longer for Dry Jack. Monterey Jack aged for more than 10 months is known as Dry Jack, a firm, grateable cheese with a sharper and fruitier flavour than younger versions.

What is its flavour profile?

Monterey Jack, or Jack, is a semi-hard or semi-soft cheese with a mild flavour and slight sweetness. It is made from cow's milk and is usually white or off-white, though it can also be yellow. It is a popular cheese for melting and is used in dishes like macaroni and cheese, queso dip, quesadillas, burgers, grilled cheese sandwiches, and enchiladas. It is also sliced and served on deli sandwiches or cubed for a cheese board.

The flavour of Monterey Jack is described as "inoffensive" and "bland", making it a versatile cheese that can be combined with other ingredients without clashing. It is a good melting cheese, similar to mozzarella, Colby, mild cheddar, Muenster, Havarti, or young Gouda. It is also available in plain, herbed, and spiced versions.

The softer varieties of Monterey Jack are aged for about one month, while the harder "Dry Jack" variety is aged for a minimum of six months, and sometimes up to 24 months. The longer aging gives Dry Jack a sharper and fruitier flavour than the milder, younger versions. During the aging process, the rind is often smeared with oil and crushed pepper to keep it soft.

Monterey Jack is a good choice for those who suffer from migraines as it has a low content of tyramine, an organic compound thought to be associated with headaches.

How is it used?

Monterey Jack, sometimes shortened to Jack, is a semi-hard, semi-soft, or semi-firm cheese that is frequently used for melting, slicing, or snacking. It is commonly used as an interior melting cheese for quesadillas, California-style burritos, and Mexican-style burritos ("bean and cheese"). It can also be used on cheeseburgers or for grilled cheese sandwiches. It has a mild flavour and good melting quality for some pasta dishes. It is also used in dishes such as macaroni and cheese, queso dip, burgers, casseroles, or enchiladas.

Monterey Jack is also used in sandwiches, on a cheese board, or in recipes with melted cheese. It can be sliced and served on deli sandwiches or cut into squares or cubes for a cheese board. It is also used as a garnish in dishes.

Monterey Jack is available in high-moisture and lower-moisture types. The high-moisture version is the semi-firm, easily meltable version sold in blocks at the grocery store. The same base cheese is used to make Pepper Jack and mixed with Colby cheese to make Colby Jack, known for its white and orange marbled curds. Traditional Jack, on the other hand, is produced in wheels that are rubbed with oil to help protect the interior of the cheese from drying out too quickly while the rind is forming. This cheese is much firmer and lower in moisture and may be aged for up to 10 months.

Monterey Jack that has been aged for more than 10 months is known as Dry Jack. This firm, grateable cheese is much sharper and fruitier in flavour than younger, milder versions. Dry Jack can be grated or melted, similar to Parmesan, and can also be eaten as a table cheese.

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