Monterey Jack

Monterey Jack
Monterey Jack
Country of origin	United States
Region	California
Town	Monterey
Source of milk	Cows
Pasteurised	Yes
Texture	Semihard, creamy
Aging time	1-6 months
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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. It has been called "an American original" and "as a vestige of Spanish rule in the early nineteenth century, derives 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.

[1] 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.

[2] Jones, Bradley J. (2016). "California". In Donnelly, Catherine (ed.). The Oxford Companion to Cheese. Oxford University Press. p. 107. ISBN 9780199330911. OCLC 968303209.

[3] Wisconsin Cheese: Colby-Monterey Jack Archived 2018-05-26 at the Wayback Machine. Wisconsin Milk Marketing Board.

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