Everything about Monterey Jack Cheese totally explained
Monterey Jack is an American semi-hard
cheese made using cow's milk. It is commonly sold by itself, or mixed with
Colby cheese to make a marbled cheese known as
Colby-Jack (or Co-Jack).
In its earliest form, Monterey Jack was made by the
Franciscan friars of
Monterey, California, during the 1800s. A
Californian businessman by the name of
David Jack first began to mass market the cheese. He produced a mild, white cheese, which came to be known at first as "Jack's Cheese", and eventually "Monterey Jack".
Aging
Most of the softer types generally found in American markets are aged for only one month, while another variety of Monterey Jack is aged for up to six months.
An aged version of this cheese, known as
Dry Jack, can be churned or grated and used much like
Parmesan cheese. Dry Jack was originally developed during
World War II by Peter Vella as the Italian styled cheeses became increasingly difficult to obtain due to the embargo imposed on
Italy during the war.
Another version called
Pepper jack mixes
hot peppers with Monterey Jack for a zesty flavor. Pepper jack is often used as an alternative cheese in dishes such as
quesadillas, but can be eaten with bread or crackers as a snack.
A common misspelling is 'Monterrey Jack', presumably in confusion with the Mexican city of
Monterrey.
Because of its low content of
tyramine, an organic compound thought to be associated with headaches, it's frequently recommended as one of the few cheeses that are safer to eat for migraine sufferers.
Further Information
Get more info on 'Monterey Jack Cheese'.
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