Andy Montoya
Monterey Jack is a semi-hard cow's milk cheese with a creamy, buttery flavour. It is commonly used in Mexican and Spanish cuisine because it is mild in flavour and melts very well. Its flavour and texture also make it suitable for grating over dishes. It is a great melting cheese for grilled cheese, nachos, and sandwiches.
| Characteristics | Values |
|---|---|
| Melting characteristics | Melts very well |
| Texture | Semi-firm, slight firmness |
| Taste | Mild, slightly tangy, creamy, buttery |
| Colour | White |
| Type of milk | Cow's milk |
| Age | Aged for a short period, usually one month |
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What You'll Learn
Monterey Jack's melting properties
Monterey Jack is a semi-firm, creamy, mild-flavoured cheese made from cow's milk. It is a true "American" cheese, having originated with the Mexican Franciscan friars of Monterey, California, in the 19th century. It was later popularised by California businessman David Jack, after whom it is named.
Monterey Jack is known for its excellent melting properties. It is commonly used in Mexican and Spanish cuisine because it melts very well and has a mild flavour. It is often used in grilled cheese, nachos, and other dishes that require melted cheese, such as enchiladas. It can also be shredded, grated, or sliced and is suitable for baking with bread. Its melting properties make it a good base cheese for creating other varieties, such as Colby Jack, Cheddar Jack, and Pepper Jack.
The mild flavour of Monterey Jack also makes it a versatile cheese that can be paired with various foods, including roasted chicken, burgers, steaks, sandwiches, and soups. It goes well with light white wines such as Pinot Grigio, Riesling, or Chardonnay.
While Monterey Jack is known for its melting properties, it also has a slight firmness that resembles Cheddar. It is usually aged for only one month, which contributes to its semi-firm texture. This relatively short ageing process may also impact the cheese's melting abilities, as longer ageing can affect the texture and melting properties of cheeses.
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Texture and taste
Monterey Jack is a semi-firm, creamy, mild-flavoured cheese. It is a semi-hard cow's milk cheese with a creamy, buttery flavour. It is very mild in taste, with a slight firmness that resembles cheddar. It is commonly used in Mexican and Spanish cuisine because of its mild flavour and excellent melting properties. It is also similar in taste and texture to Colby and Cheddar.
Monterey Jack's texture and taste make it suitable for grating over dishes. It is great with roasted chicken, burgers, and steaks. It can also be served in cubes or slices as part of a cheese platter, pairing well with melons, grapes, pickled vegetables, and olives. It is also delicious sliced in sandwiches with bologna or ham.
Monterey Jack is also used in sandwiches, grilled cheese, or nachos. It can be added to soups to provide a savoury flavour and creaminess. It works well with bread-baking recipes, including tear-and-share monkey bread, flatbreads, garlic bread, and cornbread.
The cheese's mild flavour makes it a great baseline for creating new varieties. For example, Colby Jack is a blend of Colby and Monterey Jack, resulting in a nuttier flavour and a rich orange hue. Similarly, Cheddar Jack is a mix of Cheddar and Monterey Jack, and Pepper Jack includes various peppers and spices for added heat.
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Origin and history
Monterey Jack cheese, often listed as an American or Californian product, is a Californian semi-hard cow's milk cheese with a creamy, buttery, and mild flavour. It is white in colour and has a slight firmness that resembles cheddar. It is an excellent melting cheese, making it a popular choice for grilled cheese, nachos, enchiladas, quesadillas, and chiles rellenos.
Monterey Jack cheese was originally crafted by Franciscan friars in Monterey, California, in the 18th or 19th century. It is considered a vestige of Spanish rule, deriving from a Franciscan monastic style of farmer's cheese. When Spanish settlers established missions and haciendas in California, they brought their cheesemaking traditions, which combined with local ingredients to create Monterey Jack. The cheese was later produced and sold by California businessman David Jacks, who gave the cheese its name. Jacks died in 1909, and the cheese was officially dubbed "Monterey Jack cheese" by the Food and Drug Administration in 1955.
While the origins of Monterey Jack can be traced back to Spanish and Mexican influences, its commercialisation is associated with David Jacks and other ranchers in the area, such as Andrew Molera, who contributed to its production and popularisation. The cheese's ability to melt evenly without overpowering other ingredients has made it a staple in Mexican cuisine, adding richness to dishes like tacos, tamales, and burritos.
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How to cook with it
Monterey Jack is a mild, semi-hard cow's milk cheese with a creamy, buttery flavour. It is an American cheese, first made by Mexican Franciscan friars in Monterey, California, in the 19th century. It melts very well, making it a great choice for grilled cheese, nachos, casseroles, and sandwiches. Its flavour also pairs well with Spanish and Mexican dishes, and it can be grated over roasted chicken, burgers, steaks, soups, and bread baking recipes.
- It can be shredded and melted on top of Mexican-American dishes like enchiladas, tacos, and nachos.
- It can be used in casseroles, either as a component of the dish or as a gooey, cheesy topping.
- It can be sliced and added to sandwiches, such as grilled cheese or those with bologna or ham.
- It can be grated and added to soups to boost their savoury flavour and creaminess.
- It can be melted into bread baking recipes like tear-and-share monkey bread, flatbreads, garlic bread, or cornbread.
- It can be served as part of a cheese platter, perhaps with melons, grapes, pickled vegetables, and olives.
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What to pair it with
Monterey Jack is a mild, semi-hard cow's milk cheese with a creamy, buttery flavour. It is an excellent melting cheese, making it a popular choice for grilled cheese sandwiches, quesadillas, and nachos. Its mild flavour allows it to blend well with other ingredients without overpowering them. Here are some specific suggestions on what to pair it with:
Savoury Dishes
Monterey Jack's smooth and flexible texture, along with its mild taste, makes it a versatile cheese to incorporate into various savoury dishes. It is a popular choice for grilled cheese sandwiches, quesadillas, and nachos. You can also try it in casseroles, tacos, and chilli rellenos, pairing well with Mexican and Spanish cuisines. Its melting properties also make it suitable for grilled dishes, such as grilled chicken, burgers, and steaks. For a festive occasion, consider pairing it with beef, pork, or lamb. If you're looking for a seafood option, Monterey Jack complements shrimp dishes, especially when served over pasta or rice.
Salads and Sides
Monterey Jack can be a tasty addition to salads, such as a Mexican-inspired salad with pineapple sherbet for dessert. Its mild flavour also allows it to pair well with roasted vegetables, avocado, tomatoes, and basil. You can also try it with heartier flavours like bacon, ham, or jalapeños.
Snacks and Appetizers
The creamy texture of Monterey Jack makes it ideal for snacks and appetizers. It can be served as part of a cheese platter, paired with melons, grapes, pickled vegetables, or olives. It is also a tasty addition to egg rolls or one-skillet dips, especially when combined with spicy ingredients like chorizo and pepper jack.
Baked Goods
Monterey Jack's melting properties make it a great choice for baked goods. It can be added to bread baking recipes, such as tear-and-share monkey bread, flatbreads, garlic bread, or cornbread. Its mild flavour also makes it suitable for baked pasta dishes and pizza.
Wine
When it comes to wine pairings, Monterey Jack goes well with light white wines such as Pinot Grigio, Riesling, or Chardonnay.
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Frequently asked questions
Yes, Monterey Jack is a melting cheese. It is a semi-firm, creamy, mild-flavoured cheese made from cow's milk that's aged for a short period. It is commonly used in Mexican and Spanish cuisine because it melts well and has a mild flavour.
Monterey Jack was first made by Mexican Franciscan friars of Monterey, California, in the 19th century. It was then popularised by David Jack, a California businessman, who produced the mild, white cheese that we now call Monterey Jack.
Monterey Jack is a versatile cheese that can be used in a variety of dishes. It is commonly used in grilled cheese sandwiches, nachos, and other Mexican and Spanish dishes. It can also be grated over roasted chicken, burgers, and steaks or added to soups to add savoury flavour and creaminess.
