| Monterey Jack | |
|---|---|
.jpg) | |
| Country of origin | United States |
| Region | California |
| Town | Monterey |
| Source of milk | Cows |
| Pasteurised | Yes |
| Texture | Semihard, creamy |
| Aging time | 1-6 months |
 Related media on Commons | |
Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. Originating in Monterey, on the Central Coast of California, the cheese has been called "a vestige of Spanish rule in the early nineteenth century, deriving from a Franciscan monastic style of farmer's cheese."[1][2]
In addition to being eaten by itself, it is frequently marbled with Colby to produce Colby-Jack,[3] or with yellow cheddar to produce cheddar-Jack. Pepper Jack is a version flavored with chili peppers and herbs. Dry Jack is a harder cheese with a longer aging time.
- ^ Brown, Robert Carlton (1955). "4: American Cheddars". The Complete Book of Cheese. New York: Gramercy Publishing Company.
Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young.
- ^ Jones, Bradley J. (2016). "California". In Donnelly, Catherine (ed.). The Oxford Companion to Cheese. Oxford University Press. p. 107. ISBN 9780199330911. OCLC 968303209.
- ^ Wisconsin Cheese: Colby-Monterey Jack Archived 2018-05-26 at the Wayback Machine. Wisconsin Milk Marketing Board.