Semi-hard cheese
Monterey Jack
United States — Monterey, California. Developed around Monterey in the 19th century; the name is commonly attributed to businessman David Jacks.
Profile
- Milk
- Cow's milk.
- Pasteurisation
- Pasteurised.
- Texture
- Soft, smooth, melts very well.
- Flavour
- Mild, buttery.
- Aroma
- Mild milk.
- Rind
- Rindless; 'Dry Jack' is aged with a hard rind.
- Typical maturation
- About 1–2 months
Tasting & pairing
A melting cheese — taste it melted on a quesadilla. Use the tasting wheel.
Food
- Quesadillas
- Burgers
- Chillies
- Tex-Mex dishes
Drinks (non-alcoholic)
- Limeade
- Iced tea
Storage: Wrap; refrigerate.
How it's made
- Method
- A washed or stirred curd cheese, pressed and aged briefly.
- Cultures
- Mesophilic cultures.
- Coagulation
- Rennet
- Curd handling
- Stirred, washed curd.
- Pressing
- Pressed.
- Salting
- Salted curd.
- Ageing
- Short (Dry Jack: many months).
At home: Advanced home make
Similar skills to cheddar- or gouda-style.
Sources
- Cheese Making Technology e-book — University of Guelph, Food Science
- Molds on Food: Are They Dangerous? — USDA Food Safety and Inspection Service
Guidance changes: check the source for current wording. Original text; figures quoted from the sources where stated.