Hard Jack Cheese Alternatives: Similar Cheeses To Try

Jack cheese, or Monterey Jack, is a semi-hard cheese with a mild flavour and good melting quality. It is often compared to mild cheddar and Colby cheese in terms of taste and texture. Variants of Jack cheese include Dry Jack, an aged version, and Pepper Jack, which is spiced with peppers. Jack cheese is a versatile ingredient that can be used in a variety of dishes, from snacks and sandwiches to casseroles, pizzas, and cheese sauces.

Monterey Jack's history

Monterey Jack cheese, also known as "Jack cheese", is a true "American" cheese, originating in California in the early 1700s when the region was still a Mexican territory. The cheese was first made by Spanish or Mexican Franciscan monks or missionaries in the Monterey region of California. They made a semi-firm, creamy, mild-flavoured cheese from cow's milk, which was aged for a short period. This cheese was originally called "queso blanco país" or "queso del pais", meaning "country cheese".

In the late 1800s, an American businessman named David Jack began selling this cheese across California. Jack had arrived in California from New York in 1848, and settled in Monterey in 1857. He befriended an attorney, Delos R. Ashley, who had been hired by the town of Monterey to legitimise its land claims. In 1859, Ashley won the case, but the town could not pay his fees, so an auction was held to pay what they owed. David Jack and Ashley were the only bidders and bought nearly all of Monterey's 30,000 acres for just over $1,000. Jack then began selling the cheese made on his newly acquired land, marking it as "Jack's Cheese" or "Jacks' Cheese". The cheese became so popular that people asked for "Monterey Jack's cheese", and the name evolved to the Monterey Jack we know today.

There is some debate over who first manufactured and marketed Jack cheese. Records show that several other people were shipping cheese at the same time as David Jack, and it is thought that people were either making their own cheese or buying from individuals. One such individual was Dona Juana Cota de Boronda, who manufactured and sold "Queso del Pais" door-to-door after her husband was crippled in an accident, leaving her to provide for her family of 17. Another was Domingo Pedrazzi of Carmel Valley, who created a cheese that used a "housejack" or "vice" to apply pressure during the cheese-making process. This led to the name "jack cheese".

Regardless of its exact origins, Monterey Jack cheese has become a staple in American cuisine, known for its mild flavour and melting capabilities. It is often used in Mexican and Spanish dishes and can be found in grocery stores and supermarkets across the United States.

Taste and texture

Jack cheese, or Monterey Jack cheese, is a semi-firm, creamy, and mild-flavoured cheese. It is often described as having a buttery taste with slight sweetness and a delicate, tangy flavour. It is similar in taste and texture to Colby and Cheddar cheese. It is also said to be close in flavour and texture to Havarti or Butterkase.

Monterey Jack is made from pasteurised cow's milk and is white or pale yellow in colour. It is a semi-hard cheese, although the variety most commonly found in American supermarkets is semi-soft, having been aged for only a month or so. The aged version of this cheese is known as Dry Jack, which has a harder texture and a stronger flavour. Dry Jack was created by accident in 1915 when a San Francisco wholesaler forgot about a number of wheels of fresh Jack that had been stored while World War I was ongoing. When he rediscovered the wheels, he found that they had aged into a product that could substitute for classic hard cheeses like Parmesan.

Monterey Jack is a very versatile cheese. It can be eaten on its own, cubed as a snack, or sliced in a sandwich. It melts well, making it a great addition to casseroles, pizzas, burgers, cheese sauces, and grilled cheese sandwiches. It is also used in Mexican and Spanish cuisine, as well as Tex-Mex recipes, due to its mild flavour and melting quality. It is often used as an interior melting cheese for quesadillas, burritos, and enchiladas.

Monterey Jack is also used as a base for other cheeses. For example, Colby Jack is a mixture of Monterey Jack and Colby cheese, resulting in a yellow-and-white marbled cheese. Similarly, Cheddar Jack is a blend of Monterey Jack and Cheddar. Pepper Jack is another variant of Monterey Jack that is flavoured with chilli peppers, bell peppers, and herbs, giving it a spicy kick.

How to eat it

Jack cheese, or Monterey Jack cheese, is a versatile variety of cheese that can be eaten in many different ways. Here are some tips on how to eat it:

As a Snack

Jack cheese has a mild, buttery flavour and a semi-soft to semi-hard texture, making it perfect for snacking. Cut the cheese into cubes or slices and enjoy it as is, or pair it with nuts, dried fruits, grapes, or crackers. For a spicy kick, opt for Pepper Jack, which is flavoured with chilli peppers, bell peppers, and herbs.

In Sandwiches

The mild flavour and good melting quality of Jack cheese make it an excellent choice for sandwiches, especially grilled cheese sandwiches. It can also be used in place of traditional Mexican shredding cheeses in Tex-Mex recipes, such as quesadillas and burritos.

On Pizzas and Burgers

Jack cheese's melting quality also lends itself well to pizzas and cheeseburgers. Its mild flavour won't overpower other ingredients, making it a versatile topping or addition.

In Pasta Dishes

Jack cheese is often used in pasta dishes, as it melts well and has a mild flavour. It can be added to pasta bakes or used in cheese sauces to elevate your pasta dish.

In Salads

For a refreshing option, add cubed Jack cheese to a salad. It pairs well with ingredients like cooked pasta, chickpeas, onions, tomatoes, peppers, and olives. You can also include other cheeses and meats, such as salami or pepperoni, to create a hearty and flavourful salad.

On Fruit Kabobs

For a unique and tasty treat, create fruit and cheese kabobs by threading cubes of Jack cheese and fresh fruits like strawberries and grapes onto skewers. Serve these kabobs with a sweet and creamy dip made from sour cream and yogurt, flavoured with cinnamon and honey.

How to store it

Jack cheese is a semi-firm, creamy, mild-flavoured cheese made from cow's milk. It is often compared to mild cheddar and Colby cheese in terms of taste and texture. It is also similar to Havarti or Butterkase.

How to Store Jack Cheese

To store jack cheese, follow these steps:

• Unwrap the cheese: If the cheese is wrapped in plastic, remove it from the wrap. Cheese wrapped in paper can be left as is for the first few days.
• Re-wrap the cheese: Use wax paper or parchment paper to re-wrap the cheese. This allows the cheese to breathe without drying out.
• Place in an airtight container: Put the wrapped cheese in a resealable bag or airtight container. This prevents the cheese from drying out and protects it from unwanted flavours in the fridge.
• Store in the refrigerator: Keep the container in the refrigerator, preferably in the vegetable crisper, where the temperature is colder and more stable.
• Change the wrapping regularly: Each time you use the cheese, re-wrap it with fresh paper or plastic to maintain its freshness.
• Check for spoilage: Examine the cheese for any off odours, textures, or tastes. If the surface becomes slimy, wet, or soft, discard it.
• Handle mould properly: If mould appears, cut off 1 inch around the mouldy area. If it is a soft cheese, discard it entirely. Hard cheeses made from mould, like blue cheese, can be saved by removing the surface mould.
• Maintain moisture: Moisture is crucial for preserving the texture and taste of jack cheese, so avoid storing it in overly dry conditions.

Jack cheese variants

Jack cheese, also known as Monterey Jack, is a semi-hard cheese made from cow's milk. It originated in California in the 1700s and is creamy, compact, and mild-flavoured. It is often used in Mexican and Spanish cuisine due to its mild flavour and good melting quality.

There are several variants of Jack cheese, including:

Dry Jack

Dry Jack is a harder variety of Jack cheese with a longer ageing time. 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, they had aged into a product that customers found to be a good substitute for classic hard cheeses like Parmesan. Dry Jack is typically aged for up to 24 months, giving it a harder texture and more intense flavour than regular Jack cheese.

Pepper Jack

Pepper Jack is a derivative of Jack cheese that is flavoured with spicy chilli peppers, bell peppers, and herbs. It adds a spicy kick to dishes and is commonly used in Tex-Mex recipes. The addition of peppers gives Pepper Jack a unique flavour and texture that sets it apart from other Jack cheeses.

Colby Jack

Colby Jack, also known as Co-jack or Marble Jack, is a blend of Jack cheese and Colby cheese. It has a marbled appearance, with the yellow-orange Colby mixed with the white Jack cheese. Colby Jack combines the mild, creamy flavour of Jack cheese with the subtle nuttiness of Colby, resulting in a rich, orange-hued cheese.

Cheddar Jack

Cheddar Jack, as the name suggests, is a blend of Jack cheese and Cheddar cheese. It combines the mild flavour and melting qualities of Jack cheese with the sharpness and tanginess of Cheddar. Cheddar Jack is a versatile cheese that can be used in a variety of dishes, from grilled cheese sandwiches to pasta.

Frequently asked questions