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Monterey Jack

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This article is about Monterey Jack cheese. For other uses, see Monterey Jack (disambiguation).
Monterey Jack
Country of originUnited States
RegionCalifornia
TownMonterey
Source of milkCows
TextureSemihard, creamy
Aging time1-6 months
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Monterey Jack (sometimes shortened simply to Jack cheese) is an American semihard cheese, customarily white,[1] made using cow's milk. It is commonly sold by itself, or mixed with Colby to make a marbled cheese known as Colby-Jack (or Co-Jack). Cheddar-Jack and Pepper Jack varieties are also available.

In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 18th century.[2] Californian businessman David Jack sold the cheese commercially. He produced a mild, white cheese, which came to be known as "Jack's Cheese", and eventually "Monterey Jack".[3]

A common misspelling is "Monterrey" Jack, presumably in confusion with the Mexican city of Monterrey.

Aging

Most of the softer types generally found in American markets are aged for only one month, while another variety, Dry Jack, is aged for up to six months.[4]

Variants

Dry Jack, shown with plums, pomegranate and roasted almonds

An aged version of this cheese, known as Dry Monterey Jack, can be grated and used much like Parmesan cheese.[5] Dry Jack was originally created by accident in 1915 when a San Francisco cheese wholesaler stored and forgot a number of wheels of fresh Jack cheese.[6] When shipments of hard cheese from Europe were subsequently interrupted as World War I intensified, he rediscovered the stored Jack, which had become a well-aged hard cheese his customers found to be a good substitute for classic, aged hard cheeses such as Parmesan.[6]

Another version called pepper jack mixes hot peppers with Monterey Jack. 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. Other versions are flavored with garlic or pesto, though they are less common than pepper jack.

Health impact

Because of its low content of tyramine, an organic compound thought to be associated with headaches,[7] it is frequently recommended as one of the few cheeses that is safe to eat for migraine sufferers.[7]

See also

References

  1. ^ Brown, Robert Carlton (1955). "The Complete Book of Cheese, Chapter 4: "American Cheddars". Gramercy Publishing Company: New York. Monterey Jack is a stirred curd Cheddar without any annatto coloring. It is sweeter than most and milder when young {{cite web}}: Cite has empty unknown parameter: |deadurl= (help)
  2. ^ FWx (ed.). "The Tragic Way Monterey Jack Cheese Got Its Name". Food & Wine. In 1769, Spanish Franciscan Father Junipero Serra ... founded the first California Catholic mission in present-day San Diego. A year later, the second mission was founded at Monterey Bay {{cite web}}: Cite has empty unknown parameter: |deadurl= (help)
  3. ^ Feldman, David (2006). Why do Pirates Love Parrots? An Imponderables Books. New York: Collins. pp. 53–55. ISBN 0-06-088842-3.
  4. ^ FABRICANT, FLORENCE (May 10, 2000). "The Riches of Spain: Its Cheese; A New Appetite In America". Mahon, a cow's milk cheese from the island of Minorca, with an orange rind, has the kind of nuttiness with buttery overtones you might associate with aged Monterey Jack and is good used just the same way. {{cite web}}: Cite has empty unknown parameter: |deadurl= (help)
  5. ^ "Dry Jack". Cheese.com. Retrieved 2015-02-26.
  6. ^ a b SARAH KOOPS VANDERVEEN, Special to The Chronicle (1995-09-27). "Dry Monterey Jack Cheese: What's Old Is New Again - SFGate". Articles.sfgate.com. Retrieved 2015-02-26.
  7. ^ a b "Headaches from Food: The Connection". Medicinenet.com. 2005-03-29. Retrieved 2015-02-26.
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