Kamil Perry
Jack cheese, also known as Monterey Jack, is a semi-hard cheese with a mild, slightly sweet and buttery flavour. It is often used in Mexican-American food and is known for its excellent melting properties. The cheese was first made in the 18th century by Franciscan friars in Monterey, California, and later sold commercially by businessman David Jack. Over time, several varieties of Jack cheese have been created, including Pepper Jack, which is a blend of Monterey Jack and spicy peppers, commonly jalapeños. The peppers in Pepper Jack cheese add a subtle aroma and a gentle heat to the cheese, creating a unique flavour profile. This paragraph will explore the reasons why Jack cheese, specifically the Pepper Jack variety, may taste like horseradish to some people.
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What You'll Learn
The history of Jack cheese
Jack cheese, or Monterey Jack, is a semi-hard or semi-soft white cheese with a mild flavour and slight sweetness. It is made using cow's milk and has good melting characteristics. The cheese originated in Monterey, on the Central Coast of California, and is said to be a vestige of Spanish rule in the early nineteenth century.
In its earliest form, Jack cheese was made by 18th-century Franciscan friars in Monterey, California. The cheese was originally called "Queso blanco pais", "Queso del Pais", or "country cheese", and was made by Spanish missionaries in the 1700s. Franciscan Father Junipero Serra, who founded the first California Catholic mission in present-day San Diego in 1769, brought cattle to the region, which provided milk that was turned into this soft, white cheese.
In the late 1800s, California land speculator and businessman David Jacks began selling the cheese commercially, and it became known as "Jacks' Cheese" or "Jack's Cheese". Jacks had settled in Monterey in 1857, and in 1859, he and attorney Delos R. Ashley purchased nearly all of Monterey's 30,000 acres of land in a controversial auction. With his new acquisition, Jacks charged high taxes to renters and foreclosed on properties, and he claimed ownership of everything produced on his land, including the popular white cheese. He began selling the cheese throughout Monterey with his name on it, and soon it became popular across California.
Dry Jack, a harder variety of Jack cheese with a longer ageing time, was created by accident in 1915 when a San Francisco wholesaler forgot about several wheels of fresh Jack 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, especially during World War I when shipments of hard cheese from Europe were interrupted.
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The taste and texture of Jack cheese
Jack cheese, sometimes shortened to Jack, is a semi-hard cheese made from cow's milk. It has a mild, slightly sweet and buttery flavour, with a creamy texture. It is often compared to mild cheddar, Colby cheese, and mozzarella in terms of taste and texture. Jack cheese melts well, making it a versatile ingredient for cooking. It can be shredded, cubed, or sliced and added to dishes such as casseroles, pizzas, burgers, cheese sauces, and sandwiches.
The origin of Jack cheese can be traced back to the 18th century in Monterey, California, where it was created by Franciscan friars, deriving from a monastic style of farmer's cheese. In the late 1800s, a businessman named David Jack began selling this cheese, popularising it as "Jack's Cheese", and the name eventually evolved to become Monterey Jack.
Over time, different varieties of Jack cheese have been created, including Dry Jack, which is a harder cheese with a longer ageing process, and Pepper Jack, which is flavoured with spicy chilli peppers, bell peppers, and herbs. Dry Jack was created by accident in 1915 when a San Francisco wholesaler forgot about some wheels of fresh Jack cheese he had stored. During World War I, when shipments of hard cheese from Europe were interrupted, he rediscovered the wheels, which had aged into a product that customers found to be a good substitute for classic hard cheeses like Parmesan.
Monterey Jack is often used as a base for creating other varieties of Jack cheese. For example, Colby Jack is a combination of Colby and Monterey Jack, resulting in a mild, creamy, and marbled cheese. Similarly, Pepper Jack blends Monterey Jack with spicy peppers, typically jalapeños, to create a unique flavour profile that combines the creamy and tangy flavours of the cheese with the heat and tang of the peppers.
When it comes to pairing Jack cheese, it goes well with a variety of foods. It can be enjoyed on its own, cubed as a snack, or melted into a grilled cheese sandwich. It pairs well with cured meats like salami or prosciutto, crackers, and fresh fruits like apples or pears. For a sweet and savoury combination, drizzle honey over Pepper Jack. In terms of beverages, a crisp white wine or a light-bodied red can complement the cheese's flavour. For those who enjoy spice, Pepper Jack can be paired with salsa, hot sauces, or pickled jalapeños.
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Jack cheese's versatility in cooking
Jack cheese, or Monterey Jack, is a versatile ingredient in the kitchen, especially in American and Mexican cuisine. It is a semi-hard, semi-soft, or creamy white cheese with a mild flavour and slight sweetness. It is valued for its subtle taste, which allows it to complement various flavour profiles, and its superior melting qualities.
Monterey Jack is commonly used in hot dishes where it needs to melt smoothly, such as with mac and cheese, casseroles, burgers, or quesadillas. It can also be used in sandwiches, on nachos, or as a topping on Mexican dishes like enchiladas, or even shredded over a plate of nachos. For a unique twist, smoked or spiced versions of Monterey Jack with jalapeños or other peppers can be used. When cooked, Jack cheese can be combined with other, stronger-flavoured cheeses to add texture and flavour to a dish.
Jack cheese is also enjoyed in its raw form, either as a snack with crackers or fruit like apples, pears, or grapes, or as part of a cheese board. It can be shredded or sliced and is an essential addition to any home cook's ingredients.
Pepper Jack is a derivative of Monterey Jack, flavoured with spicy jalapeño, serrano, habanero, or bell peppers, and various herbs and spices. It is a semi-soft cheese with a smooth texture and a slightly tangy taste. It is a popular choice for adding a kick of heat and flavour to dishes, especially those associated with Mexican cuisine.
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How to store Jack cheese
Jack cheese, or Monterey Jack, is a semi-hard cheese with a mild flavour and slight sweetness. It is a versatile cheese that can be eaten on its own, melted, or cooked. It is also often mixed with other cheeses to create new varieties, such as Colby Jack, Cheddar Jack, and Pepper Jack.
To store Jack cheese, it is important to maintain its freshness and flavour. Here are some tips on how to store Jack cheese to ensure optimal quality:
Storing Opened Jack Cheese:
- Rewrap the cheese: Once the package has been opened, rewrap the cheese in wax paper or plastic wrap to maintain its freshness.
- Use an airtight container: Place the rewrapped cheese in a resealable bag or airtight container to prevent it from drying out and to protect it from absorbing unwanted flavours from other foods in the refrigerator.
- Moisture control: Keep the cheese away from overly dry conditions as moisture is crucial for preserving its texture and taste.
Storing Unopened Jack Cheese:
- Store in the refrigerator: Keep the unopened cheese in the refrigerator to maintain its freshness until the sell-by date.
- Check for spoilage: Before consuming, examine the cheese for any signs of spoilage, such as a hard texture, discolouration, a strong smell, or the presence of mould.
Freezing Jack Cheese:
- Cut into portions: If you have a large chunk or block of Jack cheese, cut it into portions no larger than 1/2 pound each for easier storage and thawing.
- Wrap tightly: Wrap each portion tightly in heavy-duty aluminium foil or plastic freezer wrap, or place it in a heavy-duty freezer bag to prevent freezer burn.
- Freeze promptly: Place the wrapped cheese in the freezer as soon as possible to maintain its quality.
- Thawing instructions: When ready to use, thaw the frozen cheese in the refrigerator for 3 to 4 days before using. Alternatively, thaw it in the microwave or cold water and consume immediately.
- Cook with thawed cheese: Frozen and thawed cheese may become crumbly and lose some flavour, so it is best suited for cooked dishes like sauces, soups, and casseroles.
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Jack cheese's derivatives
Jack cheese, sometimes shortened to Jack, is a semi-hard white cheese made from cow's milk. It has a mild flavour and slight sweetness. It is often used in Mexican and Spanish cuisine because of its ability to melt and its mild flavour.
Jack cheese was first created by 18th-century Franciscan friars in Monterey, California, during the period of Spanish rule. In the late 1800s, a businessman named David Jack began selling the cheese, popularising it as "Jack's Cheese". The name eventually evolved to be known as Monterey Jack.
There are several derivatives of Jack cheese, including:
- Dry Jack - This variety was created by accident in 1915 when a San Francisco wholesaler forgot about several wheels of fresh Jack cheese he had stored. The cheese wheels had aged, and the wholesaler's customers found that they made a good substitute for classic hard cheeses like Parmesan. Dry Jack is a harder cheese with a longer ageing time than regular Monterey Jack.
- Colby-Jack - This variety is made by marbling or blending the milder Jack cheese with Colby, a separate mild yellow cheese from Wisconsin. Colby-Jack has a rich orange hue and added nuttiness in flavour.
- Cheddar-Jack - This variety is made by marbling Jack cheese with yellow cheddar, adding flavour and visual appeal.
- Pepper Jack - This variety is made by blending Jack cheese with chilli peppers, bell peppers, and herbs, giving it a spicy flavour.
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Frequently asked questions
Jack cheese, also known as Monterey Jack, is a mild, semi-hard cheese with buttery notes. It is sometimes combined with peppers to make Pepper Jack cheese, which has a subtle aroma and a gentle peppery taste. However, it does not taste like horseradish.
Jack cheese is made from cow's milk and is aged for a short period. It originated in California in the early 1700s when California was still a Mexican territory.
Jack cheese is a mild, semi-firm, creamy cheese with a slight sweetness. Pepper Jack cheese is made by combining Jack cheese with spicy peppers, usually jalapeños, to create a unique flavour profile.
