Monterey Jack: A Guide To Its Cheesy Origins

Monterey Jack, often shortened to Jack, is a semi-hard cheese made from cow's milk. It has a creamy, compact texture and a mild, buttery flavour. The cheese originated in the 1700s with Spanish missionaries in present-day California, who made a semi-firm cheese from cow's milk, which was aged for a short period. In the 1800s, a businessman named David Jack began selling the cheese commercially, and it became known as Jack's Cheese or Monterey Jack. Today, it is commonly used in Mexican and Spanish cuisine due to its mild flavour and melting properties.

Monterey Jack's origin

Monterey Jack cheese is often regarded as an "American original", but its history is a bit more complicated and involves a cast of international characters. The cheese is said to have originated in the Mexican Franciscan friars of Monterey, California, and was brought to the region by Franciscan monks via Spain and Mexico in the 1700s. It is also believed to be a descendant of the semi-soft Italian cheese that fed Caesar's armies, brought to Mallorca by invading Roman soldiers from Italy centuries earlier.

In the late 1700s, Franciscan padres at Mission San Carlos near Carmel on California's Monterey Peninsula created a semi-firm cow's milk cheese with a creamy, mild flavour and high moisture content. This became a staple of the local farming community and was known as "queso del pais" or "country cheese". The recipe for this cheese is said to have been brought from Italy, and it was a popular local product for many years.

The story of how the cheese got its name, however, is a bit more convoluted. One popular version of the story credits Scottish immigrant David Jacks, who arrived in Monterey during the Gold Rush and amassed an empire of dairies, with commercialising the cheese and giving it its name. Jacks is said to have purchased the recipe from a local family or individual and began selling it as "Jack's Cheese" or "Jacks Monterey Cheese". The name was later changed to Monterey Jack, as that was how customers referred to the cheese made by "Monterey Jack".

However, there are several other versions of the story that dispute Jacks' claim. One credits Jose Manuel Boronda's wife, Dona Boronda, who began making and selling queso del pais to support her family after her husband was injured in a bullfighting accident. The Boronda family claimed that Jacks purchased cheese from them, copied the recipe, and sold it under his own name. Another version of the story involves Swiss-Italian dairyman Domingo Pedrazzi, who created a cheese that was pressed with a "house jack", a device used to support sagging house beams. This cheese was known as "jack cheese" or "Pedrazzi's jack cheese".

There are also Portuguese and Italian influences in the origin story of Monterey Jack. Portuguese whalers and their families, including Manuel Jose Rodrigues and his wife Maria, made cheese in the Big Sur coast in the 1800s. Their daughter Anne claimed that Jacks acted as her mother's agent to sell her cheese as Monterey Jack in San Francisco. Another story involves Italian immigrant Stefano Mori, who owned an inn and restaurant in San Francisco that served cheese made from a recipe from his Italian homeland. The Pacifica Historical Society claims that a family friend stole Mori's recipe and sold it to Jacks, who marketed it as "Pacifica Jack, California's original jack cheese".

As you can see, the origin of Monterey Jack cheese is a bit of a mystery, with several characters laying claim to its creation. It is a true "American" cheese, but with international influences and a complicated history.

How it differs from other 'Jack' cheeses

Monterey Jack, sometimes shortened to Jack, is a semi-hard cheese made from cow's milk with a mild flavour and slight sweetness. It is a true "American" cheese, originating in Monterey, California, in the early 19th century. It is commonly used in Mexican and Spanish cuisine due to its mild flavour and good melting quality.

There are several variants of Monterey Jack, including Dry Jack and Pepper Jack. Dry Jack is a harder variety of the cheese, aged for up to 24 months, while Pepper Jack is flavoured with chilli peppers and herbs. However, these are not considered separate types of Jack cheese but rather derivatives of the original Monterey Jack.

When people refer to other types of Jack cheese, such as Colby Jack or Pepper Jack, they are referring to variations of Monterey Jack that include additional ingredients. For example, Colby Jack is a blend of Colby and Monterey Jack, while Pepper Jack is Monterey Jack with added peppers.

Monterey Jack differs from these other Jack cheeses in that it is the base cheese, with the others being derivatives or blends that include Monterey Jack. It has a milder flavour than some of the other Jack cheeses, such as Pepper Jack, which adds spice, or Cheddar Jack, which adds sharpness. It also has a different texture to the harder Dry Jack, which is aged for longer.

Its taste and texture

Monterey Jack, sometimes shortened to Jack, is a semi-hard cheese with a creamy and compact texture. It is made from pasteurized cow's milk and has a mild, slightly sweet and buttery flavour. It is commonly used in Mexican and Spanish cuisine because of its mild flavour and good melting quality. It is also used in sandwiches and on cheeseburgers.

Monterey Jack is a good melting cheese because of its semi-firm texture. It is aged for a short period, which contributes to its mild flavour. The cheese is firm, with small mechanical openings, and may be slightly curdy. It is also described as having a "fine and highly pleasing" flavour, free from undesirable tastes and odours.

The cheese is white in colour, with a bright, uniform and natural appearance. It is coated in paraffin, which gives it a smooth and bright surface. The cheese is also available in a rindless and wrapped variety, where it is enveloped in a smooth wrapper to seal in freshness.

Monterey Jack is the base cheese for many other varieties, including Colby Jack, Cheddar Jack and Pepper Jack. These cheeses are all made by mixing Monterey Jack with another type of cheese, such as Colby or Cheddar, or adding spices like peppers and herbs.

Its nutritional composition

Monterey Jack is a semi-hard or semi-firm cheese with a creamy, mild flavour and slight sweetness. It is made from cow's milk and is typically aged for a short period. The cheese is known for its good melting quality, which makes it a popular choice for dishes such as quesadillas, burritos, grilled cheese sandwiches, and pasta.

In terms of nutritional composition, Monterey Jack is a good source of protein and calcium. It also contains other essential nutrients such as phosphorus, zinc, vitamin A, and vitamin B12. Like other cheeses, Monterey Jack is high in fat, particularly saturated fat, which contributes to its creamy texture and flavour. However, it is important to note that the specific nutritional profile of Monterey Jack cheese may vary slightly depending on the brand, aging time, and production methods.

According to the United States Department of Agriculture (USDA), a 1-ounce (28-gram) serving of Monterey Jack cheese contains the following nutrients:

• Calories: 110
• Protein: 6.8 grams
• Fat: 8.6 grams
• Saturated Fat: 5.4 grams
• Carbohydrates: 0.3 grams
• Sugars: 0.2 grams
• Calcium: 20% of the Reference Daily Intake (RDI)
• Phosphorus: 12% of the RDI
• Selenium: 9% of the RDI
• Zinc: 5% of the RDI
• Vitamin A: 6% of the RDI
• Vitamin B12: 5% of the RDI

Monterey Jack cheese also contains small amounts of other B vitamins, including riboflavin, niacin, and pantothenic acid. Additionally, it provides a small amount of sodium, which can vary depending on the brand and the brine solution used during cheese production.

When consumed in moderation as part of a balanced diet, Monterey Jack cheese can be a good source of essential nutrients. However, it is important to be mindful of its high-fat content, particularly for individuals watching their calorie intake or those with high cholesterol or heart health concerns.

Recommended wine pairings

Monterey Jack is a semi-hard, mild and buttery cheese with a creamy texture and a slight sweetness. It is made from cow's milk and is a popular choice for Mexican-American dishes.

When it comes to wine pairings, there are several options that complement the cheese's unique flavour profile. Firstly, white wines are a safe choice, with Sauvignon Blanc being a particularly good match. The crispness and acidity of Sauvignon Blanc pair well with the creaminess of the cheese. Other white wine varieties that can be considered are Pinot Grigio and Grillo, which offer floral and fruity notes that will enhance the sweetness of the cheese.

If you prefer red wines, Cabernet Sauvignon, Syrah, and Merlot are excellent choices. These wines have robust flavours that can stand up to the cheese's richness, while also bringing out its nutty and tangy notes. For example, a Cabernet Sauvignon with notes of dark berries, herbs, and black currants will create an enjoyable contrast with the cheese.

In addition to these classic options, some less conventional pairings can also be explored. A sparkling wine, such as a sparkling Rosé, can be a delightful choice, offering a touch of elegance to the pairing. Moreover, fortified wines like Port and Sherry can also be considered, adding a depth of flavour to the overall tasting experience.

When in doubt, it is always a good idea to consider the characteristics of Monterey Jack cheese and select a wine that will either complement or contrast those traits in a pleasant way.

Frequently asked questions