Heritage
A Scotsman named David Jacks first produced Monterey Jack in Monterey, California in the 1890’s. This popular cheese retains its place name even when made elsewhere.
Description
Delicate, buttery, slightly tart flavor. Available plain and flavored. Creamy, open texture.
Appearance
Natural, creamy white.
Texture
Semi-soft, creamy, open.
Flavor
Delicate, buttery, slight tartness.
Serving Suggestions
Add flavor to pizzas, casseroles and sandwiches with plain or flavored Monterey Jack. Use one of the spicy flavored Monterey Jacks for nachos. Try dill, pesto or morel and leek Jack in an omelet. Kids love Monterey Jack cut into sticks; add fruit or vegetables for a healthy, energizing snack.
Goes Well With
Mexican-style ingredients, fruit, apple pie, quesadillas, poultry Fruity wines like Riesling, Colombard or Rhine; spicy Jacks are great with lager beers or Belgian-style ales.
Styles/Varieties
Monterey Jack comes in 40-pound blocks, 12-pound wheels, 10-pound prints and 5-pound loaves. Wisconsin cheesemakers produce many flavors of Monterey Jack: dill, garlic, hot pepper, jalapeño pepper, habañero pepper, pesto, wild morel and leek, lemon peppercorn, roasted garlic, onion and chive, salsa, five peppercorn, blueberry, apple and cinnamon, Caesar, taco and more. It is also available in Kosher, raw milk and organic varieties.
Performance Note
Some Wisconsin cheesemakers produce custom flavors of Monterey Jack, a great way to feature a signature cheese. Provide an assortment of Monterey Jack sticks and small blocks for your cheese case. Wheels should be cut in pie- or cake-shaped pieces.
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