Patrick Oconnell
Monterey Jack, often shortened to Jack, is a semi-hard cheese made from cow's milk. It is mild in flavour with a slight firmness that resembles cheddar. The cheese is said to have originated in the 1700s with Spanish missionaries in present-day San Diego, who made a soft cheese called Queso blanco pais. In the 1800s, a businessman named David Jack began selling this cheese, popularising it as Jack's Cheese. Today, it is commonly used in Mexican and Spanish cuisine, as well as in sandwiches and soups.
| Characteristics | Values |
|---|---|
| Texture | Semi-hard |
| Firmness | Similar to cheddar |
| Type of milk | Cow's milk |
| Aging time | Usually one month |
| Flavor | Creamy, buttery, mild, slightly sweet |
| Melting ability | Melts very well |
| Uses | Shredding, sandwiches, soups, baking |
| Food pairings | Melons, grapes, pickled vegetables, olives, bologna, ham, light white wine, light red wine, beer |
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What You'll Learn
- Monterey Jack is a semi-hard cheese with a creamy, buttery flavour
- It is made from cow's milk and is usually aged for one month
- The cheese was first made by Mexican Franciscan friars in Monterey, California
- It is commonly used in Mexican and Spanish cuisine because it melts well
- Variants of Monterey Jack include Dry Jack (aged) and Pepper Jack (spiced with peppers)
Monterey Jack is a semi-hard cheese with a creamy, buttery flavour
Monterey Jack, sometimes shortened to Jack, is a semi-hard cheese with a creamy, buttery flavour. It is an American cheese, made using cow's milk, with a mild flavour and slight sweetness. It has a slight firmness that resembles cheddar and is known to melt very well.
The cheese originates in Monterey, on the Central Coast of California, and was created in the 19th century by Mexican Franciscan friars of Monterey, California. It is said that a businessman by the name of David Jack then took control of the land and started selling the cheese, popularising it as "Jack's Cheese". The name eventually evolved to be Monterey Jack.
Monterey Jack is a great baseline cheese because of its mild flavour. It can be mixed with peppers and/or sharper cheeses to create new variations. It is commonly used shredded on Mexican-American food and can be used in sandwiches, on cheese platters, or grated into soups. It also pairs well with light white wines such as Pinot Grigio, Riesling, or Chardonnay.
Monterey Jack is the base cheese for many other types of Jack cheeses, such as Colby Jack, Cheddar Jack, and Pepper Jack. These cheeses are made by marbling or adding peppers and herbs to the original Monterey Jack.
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It is made from cow's milk and is usually aged for one month
Monterey Jack cheese, often shortened to Jack, is made from cow's milk and is usually aged for just one month. It is a semi-hard, semi-firm cheese with a creamy, buttery flavour. The cheese is mild in flavour with a slight tang and a hint of sweetness. It is similar in texture to cheddar, with a slight firmness.
The cheese originated in Monterey, California, in the 19th century. It is said that it was first made by Mexican Franciscan friars in the 1800s, but it was later popularised by a businessman named David Jack, who sold the cheese and gave it its name. Jack cheese is a versatile variety, melting easily and pairing well with many other flavours. It is often used in cooking, grated into soups or baked goods, or sliced and put into sandwiches. It can also be cubed or sliced and served on a cheese platter, where it pairs well with fruits, pickled vegetables, olives, and light wines.
Monterey Jack is a great "baseline" cheese because of its mild flavour. It can be mixed with peppers, herbs, and sharper cheeses to create new varieties. For example, Pepper Jack is a derivative of Monterey Jack with added chilli peppers, bell peppers, and herbs. Colby Jack is a blend of Monterey Jack and Colby cheese, and Cheddar Jack is a version mixed with yellow cheddar.
When choosing a wine to pair with Monterey Jack, a light white wine such as a Pinot Grigio, Riesling, or Chardonnay is a good option. If you prefer something more fruity and flavourful, a Sauvignon Blanc could be a good choice. For red wine drinkers, a light variety such as a Pinot Noir or a Syrah would be a better option.
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The cheese was first made by Mexican Franciscan friars in Monterey, California
Monterey Jack, or "Jack cheese", is a semi-hard, semi-soft, or semi-firm cheese with a mild flavour and slight sweetness. It is a white cheese with a creamy, buttery flavour and slight tang. It is made from cow's milk and is known for its good melting quality.
In its earliest form, the Franciscan friars of Monterey, Alta California, made the cheese. Later, David Jacks, a California businessman and land speculator, began producing and selling the cheese commercially. He marked the cheese as "'Jacks' Cheese" or "Jack's Cheese", and it became known as "'Monterey' Jack" due to its place of origin. Jacks acquired a large amount of land in Monterey, including 14 dairy ranches, and is said to have stolen the idea for the cheese from the Franciscan missionaries.
There are other claimants to the invention of Monterey Jack cheese, including Andrew Molera, Dona Juana Cota de Boronda, and Domingo Pedrazzi of Carmel Valley. However, the contribution of the Franciscan friars in Monterey, California, is generally recognised as the origin of this popular cheese.
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It is commonly used in Mexican and Spanish cuisine because it melts well
Monterey Jack cheese, sometimes shortened to Jack, is a semi-hard cheese made from cow's milk. It has a creamy, buttery flavour and is very mild in taste with a slight sweetness. It is commonly used in Mexican and Spanish cuisine because it melts well.
The cheese originated in Monterey, California, in the 1800s with Spanish missionaries in present-day San Diego. These missionaries relied heavily on cattle, which provided milk that they turned into a soft cheese called "Queso blanco pais". In the late 1800s, a businessman in central California named David Jack began selling this cheese, popularising it as "Jack's Cheese". The name eventually evolved to be Monterey Jack.
Monterey Jack is an excellent melting cheese, making it a popular choice for Mexican dishes like quesadillas, burritos, and nachos. It can be shredded and melted on top of these dishes or used as a filling. Its mild flavour also makes it a good choice for dishes where the cheese is not the main flavour, but rather a complementary ingredient.
In Spanish cuisine, Monterey Jack is often used in place of traditional Spanish cheeses like Manchego or Mahon. It can be melted into sauces, used as a topping for tapas, or added to Spanish-style omelettes. The cheese's melting properties and mild flavour make it a versatile ingredient that can be used in a variety of dishes.
In addition to Mexican and Spanish cuisine, Monterey Jack is also commonly used in American dishes. It is often used in grilled cheese sandwiches, added to soups, or served as part of a cheese platter. Its melting properties and mild flavour make it a popular choice for a variety of recipes.
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Variants of Monterey Jack include Dry Jack (aged) and Pepper Jack (spiced with peppers)
Monterey Jack is a semi-firm, creamy, mild-flavoured cheese made from cow's milk that's aged for a short period. It is a great baseline cheese because it is mild in flavour, so by mixing it with peppers and/or sharper cheeses, it makes for a more exciting product.
Dry Jack
Dry Jack is an aged version of the Monterey Jack that originated in the United States in the mid-1950s. It was created by accident in 1915 during World War I, when an aged version of Monterey Jack was developed to replace European cheeses that were not available due to the war. Dry Jack is a firm cheese with a pale yellow pate and a nutty yet mild and assertive flavour. It is similar in texture to Parmesan and can be used as a substitute for grating over salads, pasta, soups or tacos. It can also be shredded, cooked, or sliced. Dry Jack pairs well with Chardonnay, Pinot Noir, Rose, Shiraz or Zinfandel.
Pepper Jack
Pepper Jack is a variant of Monterey Jack spiced with peppers. It is a spicy version of the cheese, giving it a unique flavour. It is a good option for those who enjoy the taste of peppers and spice. Pepper Jack is a good option for sandwiches, especially when melted.
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Frequently asked questions
Monterey Jack cheese is a semi-hard, creamy, and mild-flavoured cheese. It is slightly sweet and has a buttery flavour.
The cheese originated in Monterey, California, in the 19th century. It is said that it was first made by Mexican Franciscan friars and later popularised by businessman David Jack.
The cheese has a slight firmness resembling cheddar. It is also known for melting very well.
The cheese is made by heating milk with cultures and adding rennet to separate the curds and whey. The curds are then drained and pressed into the cheese. A rind forms, and oil is added to aid the ageing process.
Monterey Jack is commonly used in Mexican and Spanish cuisine due to its mild flavour and melting properties. It can be shredded, grated, sliced, or melted and is a popular choice for sandwiches, soups, and cheese platters.
