Monterey County Historical Society, Local History Pages--The "True" Story of Monterey Jack CheeseJacks Monterey Jack Cheese by Wendy Moss This essay was written as a class assignment in SBSC 326: History of the Monterey Bay Area, 10,000 B.C. to Steinbeck, California State University Monterey Bay, Spring Semester 1996. Who invented Monterey Jack Cheese? Was it David Jacks , the man who lays claim to putting the Jack in jack cheese? Or was it Dona Juana Cota de Boronda? Or Domingo Pedrazzi of Carmel Valley? There are other versions and other stories as well and I think that you will be surprised with what you find out. What is Monterey Jack Cheese? First, it is one of the four cheeses to supposedly have been created in the United States. It is said to be a "descendent of the semi-soft Italian cheese that fed Caesar's armies." A booklet from the Kraft Food Co. dated 1954 calls Monterey jack cheese "a mild buffet and sandwich cheese made something like cheddar." The connection to cheddar is due to the manufacturing process that is similar, although without dye.

Monterey Jack is also compared as a "granular cheese similar to Wisconsin brick." Lastly and most importantly is that Monterey jack is a descendant of "Queso del Pais" which translates as "country cheese." For more than half a century there has been an ongoing debate over who actually created Monterey Jack Cheese and the characters who tell the story are as interesting as those who created it. First I'll tell you how the "jack" got put into the cheese--the official title was given by the Food and Drug Administration of The United States of America sometime in the fall of 1955. "The name has been sanctioned 'pursuant to the authority vested in the Secretary of Health, Education and Welfare by the Federal Food, Drug and Cosmetic Act,' according to a bulletin just received from Washington D.C." This is taken from an article in the Monterey Peninsula Herald dated Wednesday, Oct. 5, 1955. That does not mean that Jack's Monterey or Monterey jack had not been used prior to the official title being designated. Now comes the tricky part--who first manufactured and marketed jack cheese? In 1859, records from The Curtis and Conover Store state that "A.W.

Billings shipped out five boxes of cheese on August 27, 1859 and paid $1 to have them hauled to the wharf and shipped." His actions were repeated over later months. "Two other people were also shipping cheese at the same time as Mr. Billings. I. Shaw shipped cheese by schooner in September, 1859, and Miguel Allen (of the Boronda family) bought '1 cheese hoop' for $2." These records are based on one store's records only, and there were several others in the area that dealt with shipping items. There is also a note in the records that no individual cheese sales had taken place from this particular commercial retailer, so the common deduction is that either people were making their own or buying from certain individuals in the area. One individual who is known to have manufactured and sold "Queso del Pais" door-to-door is Dona Juana Cota de Boronda. Dona Boronda took on this effort after an accident crippled her husband and left her to fend for her family of 17, fifteen children as well as she and her husband.

On the family property behind the historic adobe built by her husband there once stood the remains of an old cheese factory. Another individual who apparently manufactured cheese was Domingo Pedrazzi of Carmel Valley. S.F.B. Morse asserts that Domingo created a cheese that required "the application of pressure." The pressure was applied with a device called a "housejack" hence, jack cheese. "He developed a fine cheese, and it became known as Pedrazzi's jack cheese"--jack not Jacks. Later the cheese was marketed as "Del Monte Cheese," a name which was still used in 1955. "None of the Jacks family had anything to do with it as far as I know," stated Mr. Morse. Now David Jacks lays claim to Monterey jack cheese with the shrewdness of a business man. He upscaled the dairy operation and stole the idea of "Queso del Pais." With 60,000 acres of prime land and 14 dairy ranches that's easy to do. Supposedly he was in business with Swiss and Portuguese investors.

Jacks marked the cheese as "Jacks' Cheese." According to the Jacks story, the name was finally changed because so many customer's were asking for the cheese made by "Monterey Jack." So who really invented the cheese that became the famous Monterey jack cheese we know today? Franciscans in the 1700s! Monterey Jack cheese was brought from Spain, via Mexico by the Franciscan Monks of the 18th century. Prior to Spain, the cheese came through Majorca via Romans from Italy. Hence, being a "descendent of the semi-soft Italian cheeses that fed Caesar's armies." Sources: Anonymous, excerpt from "Point's of Interest" (What's Doing, November 1947, p. 5). Anonymous, "It Happened in Monterey" (The Monterey Herald, July 11, 1973). O'Donnell, Mayo Hayes, "Here is More on Jack Cheese" (The Monterey Herald, December 11, 1950). O'Donnell, Mayo Hayes, "More About Monterey Jack Cheese" (The Monterey Herald, January 2, 1951).

O'Donnell, Mayo Hayes, "Our Own Monterey Jack Cheese" (The Monterey Herald, November 8, 1959). Phillips, C.A., "The Manufacture of Monterey Cheese" (The College of Agriculture, University of California, September 1927). Sorri, Fred, "Government Puts 'Jack' In Monterey Cheese" (Monterey Peninsula Herald, October 5, 1955). Excerpts from a letter received from Teresa Russell, summer 1996: Wendy wrote a wonderful article about Dona Boronda's Jack Cheese. She is (was) my Grandmother. The name "jack" is from the use of a vice she made the cheese with. My dad, Ralph Russell (now 76 years old) lived on Rancho Los Gatos, with his mother (Charlotte Espinosa) at Russell and Espinosa Roads in Castroville. The Espinosas and Borondas came to California on pack trains in the 1700s. Dona Boronda brought her cheese recipe with her and started a dairy operation.

The "jack" was a "vice." My dad tells about how the milk was poured down into this jack device, and as it turned to cheese, it was squeezed between wooden paddles of the vice/jack that fit in the box. The handles were pulled together and bound by leather straps to hold the cheese. The whole gizmo was called a jack, because it pressed the cheese. The Borondas sold this cheese to a man named [David] Jacks, who had a store. Jacks also exported the cheese on ships out of Monterey. Jacks identified his crates by stamping them "Jack Cheese." But the original method of using a jack to make the cheese came from Espinosa Spain. (The Boronda and Espinosa families both came from Spain).

Sincerely, Monterey Jack Cheese | Monterey Jack History The stories of Monterey Jack Every cheese has a history, but not every cheese has a history as rich as its flavor… According to the legend, the Spanish missionaries who arrived in California in the 18th Century made an early form of Jack cheese they called Queso del País, or “country cheese.” After the missionaries left, farmers continued this style of cheesemaking, which evolved sometime in the 1800s into the cheese we now know as Monterey Jack. While it is unclear who exactly deserves credit for first making Monterey Jack, one name mentioned frequently is Señora Juana Cotade Boronda, a Monterey cheesemaker in the mid-1800s who sold her cheeses door-to-door to provide for her 15 children and crippled husband. She called her cheese by its traditional name, Queso del País. This popular California original might not exist today if not for the birth of David Jacks, the colorful Monterey land baron and dairy owner credited with lending his name to what is known as the state’s most famous native cheese.

As the story goes, sometime in 1882 David Jacks began shipping from his dairies a cheese branded with his last name and the city of origin, Monterey, to San Francisco and other Western markets. Eventually the “s” was dropped and people began asking for “Monterey Jack.” While there are alternative explanations for the cheese’s origins—that the cheese was first made using a “jack” (or press)—David Jacks is the one most often credited for its distinctive name. Since it was introduced commercially more than a century ago, Monterey Jack cheese has evolved into a national hit. Monterey Jack is considered one of the most significant and popular cheese ever created in the U.S. Monterey Jack - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Photo Credit: Vella Cheese Company Monterey Jack Monterey Jack earns the rightful position as a true “American” cheese since it originated in the Mexican Franciscan friars of Monterey, California. Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period.

An American entrepreneur named David Jack realized its commercial value and started selling it all over California. The cheese came to be known as “Monterey Jack's” or “Jack's Monterey,” eventually acquiring the name Monterey Jack. The cheese is commonly used in Mexican and Spanish cuisine as its mild in flavour and melts really well. It's akin in taste and texture to Colby and Cheddar. Variants of Monterey Jack known as Dry Jack (aged version) and Pepper Jack (pepper spiced) are also quite popular. Monterey Jack is available across all grocery stores and supermarkets in the United States. Consider Pinot Noir and Riesling with Jack cheese. Made from pasteurized cow 's milk Monterey Jack : Encyclopedia : Food Network Monterey Jack Categories: Monterey Jack The origin of Jack cheese is most often attributed to David Jacks, a Monterey, Calif., businessman in the late 1800s. However, historical evidence shows that it actually was based on a recipe for queso del país ("country cheese"), brought to California by Franciscan monks in the 1700s.

Nevertheless, we do know that David Jacks increased the popularity and demand for this cheese when he began shipping it to San Francisco and points beyond in the United States. The name Monterey Jack came about because production was initially centered in Monterey County, Calif. Eventually other areas named the cheese for their region, as with Sonoma Jack (Sonoma County, Calif.), and now this cheese is made in other parts of the United States. Jack can be made from raw or pasteurized cow's milk. It comes in several styles — semisoft, semihard, hard and grana. Jacks typically have a thin rind, though some are rindless. The interior can range from pale yellow to deep golden, depending on the age. While the flavor of young Jacks is delicate, mild and fresh, aged versions (called dry Jack) are full flavored, rich and almost sweet, with hints of fruit and caramel. Young Jack cheese is ripened only for a few weeks, whereas dry Jack is aged for seven to 10 months or longer. The high-moisture regular Jack cheese comes plain or with added flavorings such as chiles, garlic, herbs, horseradish, chili peppers and onion.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc. Related Recipes From Food Network Cheese History Our Community THE FIRST WOMANof California cheeseCLARA STEELE It is believed that Clara Steele, a pioneer woman whose family had settled near San Francisco, started the first commercial dairy in the United States. California's cheese industry dates all the way back to the gold rush when many pioneers who trekked to California brought along dairy cows as a way of supplying milk to their families. In 1886, California's dairy cow population reached 100,000 and the growing milk supply stimulated the start of our thriving cheese industry. Clara's cravings for cheddar, which she enjoyed in her native New England, inspired her to make cheese from wild cattle's milk using her English grandmother's cookbook. Clara initially sold her cheese in the San Francisco market and after realizing quick success, she and her husband opened California's first commercial dairy operation producing butter and cheese from their 6,000-acre farm in Point Reyes.

MONTEREY JACKThe story ofDAVID JACKS According to the legend, the Spanish missionaries who arrived in California in the 18th Century made an early form of Jack cheese they called Queso del País, or “country cheese.” After the missionaries left, farmers continued this style of cheesemaking, which evolved sometime in the 1800s into the cheese we now know as Monterey Jack. This popular California original might not exist today if not for the birth of David Jacks, the colorful Monterey land baron and dairy owner credited with lending his name to what is known as the state’s most famous native cheese. As the story goes, sometime in 1882 David Jacks began shipping from his dairies a cheese branded with his last name and the city of origin, Monterey, to San Francisco and other Western markets. Eventually the “s” was dropped and people began asking for “Monterey Jack.” While there are alternative explanations for the cheese’s origins—that the cheese was first made using a “jack” (or press)—David Jacks is the one most often credited for its distinctive name. Since it was introduced commercially more than a century ago, Monterey Jack cheese has evolved into a national hit.

Monterey Jack is considered one of the most significant and popular cheese ever created in the U.S. Mmm... more Making Dry Jack Cheese 2 gallons of whole milk 1 - C101 packet of culture (this will be a little less complex than the MA4002 ) 1ml or a bit less than 1/4 tsp of our single strength liquid rennet Our SmallMold-M3 with follower and cheesecloth The rest of the recipe will be the same as detailed below EXCEPT that the weight will be reduced to: 8 lbs (about 1 gallon of water) for 2 hrs and 16 lbs for the overnight pressing. Before You Begin: You will need: 6 gallons of milk (not ultra-pasturized) 1/4 tsp of our MA4002 culture (if making a 2-3 lb.

cheese then you could substitute our C101 culture pack) Liquid rennet (3 ml or a bit more than 1/2 tsp ) A knife to cut the curds, and a spoon or ladle to stir the curds with No Forms needed if using the cloth pressed method below A colander and butter muslin to drain the curds Draining mats to allow the whey to run off from the molded curds 2-3 flat boards large enough to cover the cheese surface during pressing (wood or plastic is fine) A weight to apply sufficient force for consolidation of the curds Calcium chloride for pasteurized cold stored milk Everything needs to be clean and sanitized . Acidifying and Heating the Milk: Begin by heating the milk to 90-92F (32-33C). You do this by placing the milk in a pot or sink of very warm water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. Once the milk is at the correct temperature, the culture can be added.

To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. Allow this milk to ripen for about 45 minutes, stirring occasionally to keep the cream from rising. Coagulation with Rennet: Now add about 3 ml or a bit more than 1/2 tsp of single strength liquid rennet. The milk now needs to sit still for 40 minutes while the culture works and the rennet coagulates the curd. The thermal mass of the milk should keep it warm during this period. It is OK if the temp drops a few degrees during this time. You should notice the milk beginning to thicken at about 16 minutes, but allow it to harden the full time or until you get a firm curd. If the curd is not firm enough to cut at the end of the 40 minutes, allow it to sit longer until a clean break shows in the curd when tested. If it takes longer than 50 minutes you should increase the rennet proportionately the next time you make this cheese.

If the milk begins to thicken sooner than the 16 minutes, use less rennet in the next batch. Cutting Curds and Releasing the Whey: Once the firm curd has formed, it is time to cut the curd and release the whey. The smaller you cut, the drier the final cheese and the longer it can be aged for more complex flavors. Here I usually begin my cut (pre-cut) with a large cross cut of the surface as shown below, then wait 5 minutes for the whey to rise before continuing. I then use a large whisk with expanded wires to cut the cheese into smaller pieces. I generally work to a 1/2-3/8" cut size in the initial curd. Cooking the Curds: Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 102F (39C). The heat needs to be increased slowly, about 1-2F every 5 minutes. The total cooking time will be 45 minutes. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed.

A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. When this point is reached, the curds can be allowed to settle under the whey then remove 50% of the whey to just above the curd level. The whey removal will slow the bacteria activity by removing a good portion of it's food source (lactose in whey). This would be a good time to make sure the draining cloth and colander have been sanitized and ready for the curd transfer after the next step. Washing the Curds: This next step is specific to the Jack style cheese and involves washing the curds with cool water (60F). This will result in a higher moisture curd as the cool water begins to migrate into the curd. At the same time this will cool the cheese and further reduce the activity of the bacteria due to the cooling cheese mass. Add enough of the 60F water (about 3-4 quarts) to cool the curds to 86F, then continue to stir the curds over the next 15 minutes.

This should have taken about 4.5 hours up to this point and the curds should be ready to transfer. Removing the Whey: This would be a good time to weigh out the salt because the salt will be added to the curds before molding. I find the curd weight to be about 6.25 lbs and I use about 2.5% salt (2.5 ozs). This tends to provide about 1.7-1/9% salt in the final cheese, considering the brine lost in whey run-off during pressing. The whey can now be removed again down to the curd level and the dry curds can be transferred to a colander lined with butter muslin. They should be allowed to drain for 10-20 minutes and a gentle stirring will make sure that the whey drains off. Salting the Curds: The salt can now be added to the drained curd in 2 separate additions, while stirring the curds well for salt distribution and to encourage the final whey drainage. Leave about 10 minutes between additions to allow the salt to dissolve and be absorbed by the curd.

Forming the Cheese: The next step begins the curd consolidation and shaping of the final form (I just think this is such an interesting and simple way to form a cheese). It's only drawback is the limited weight that the cloth will take, but this is the way it has been made since the 'get-go' and I do love a challenge. I begin by gathering the four corners of the cloth and pulling them together to enclose the curd mass. You want to have a big enough cloth so that there are no gaps below the knot. Next the curd mass is gently formed into a round ball while pulling the loose ends of cloth up through your grip as the curd begins to consolidate into it's final form. This final form is accomplished with the help of a firmer hand pressure and in some cases a bit of body weight on the ball, along with a lot of rolling back and forth on a smooth surface. A large tray will be useful for this because some whey is still running off during the process. ... Pressing: Once the curd is formed into a nice tight round ball, the cloth should be tied off tight and as close to the curd mass as possible.

The next step is to place the ball with the knot upwards on a hard board and spread the cloth as evenly as possible around the surface. Following this, another board is placed on top. Now for the challenge of keeping a board and weight level on top of a round ball! I will leave you to your own inventive ways for this, but what I have done here is to use the edge of my draining sink as a stable surface to keep a third board anchored and then with spacers between the top press board and the third board, I have a rather stable and level platform for my weights. The photos should make this pretty clear. As the weight compresses the curd, more spacers were added to keep the top board level to prevent a lop-sided cheese. This pressing is much more simplified when done in a larger production because they have many of these being pressed under a much larger board. I believe they use large plastic buckets of water for the weight as well. For pressing weight you should begin very light and slowly increase the weight to a moderate level: 2 hours at 25 lbs. 8-12 hours at 50 lbs The next morning, the cheese should be well formed and fully consolidated.

If it is not, then a longer pressing with increased weight should be done until you see a fully consolidated cheese. The top of the cheese will show the unique pattern of the cloth and a small 'belly button' where the cloth was tied, but the bottom and sides should show a nice smooth surface. Allow the new cheese to dry at room temp for 5-10 days until the surface seems dry to the touch. Avoid too dry a space to prevent any cracking or curd separation. It should be turned daily and any mold that appears should be rubbed off with a medium textured cloth or brush as shown above. At the end of this drying time the surface will have begun to dry more and be ready for it's final surface rub. Creating the Surface Rub: Here is where the fun begins. The dark rub will create a surface that is less attractive to molds and be easier to keep clean. I also think that it adds a bit of aroma and flavor to the cheese. Prepare the rub: 1.5 tsp black pepper 3-3.5 tbs olive oil Above, I show a collection of cocoa nibs (raw unsweetened), dark espresso beans, and black pepper, all needing to be ground fine before adding to the oil.

I begin with the cheese that has been drying for a few days in the aging space and has been cleaned of any mold that developed during that time, as I show in the photo at left. Next, we gather our ingredients for the rub as shown above. It is best to reduce them to a very fine powder to make the smoothest paste for application. I have found it best to make this a day before the application because the powder takes some time to absorb the oil. The paste needs to be mixed very well and you may find that more oil is needed as the ingredients absorb the oil. Now, it's time to return to our younger side to get our hands in the mud and rub it all over the surface. Make sure you rub it into all of the cracks and crevices. Yes... its messy .. 'but ain't it fun'! It is best to apply this rub to only one side and edge, then wait for a day or so before turning and applying to the other side. Wait 2 or 3 days and repeat the rub. Two to three applications should be sufficient to protect the surface. If it does seem to dry out, you can rub the surface with just a little oil again.

The oil is what keeps the mold from getting serious about attaching to the surface. Aging should then continue as before with 52-56F and 80-85% moisture, turning and wiping any surface mold as it develops. The amount of time you age should be at least 6-9 months, but better if you can hold out and age it for a year and longer. Here is a picture of Ig Vella applying the rub to his Dry Jack cheese. How 8 Famous Cheeses Got Their Names | Mental Floss How 8 Famous Cheeses Got Their Names iStock Like us on Facebook It’s a known fact that cheese can make anything at least 40% better. Ever wonder where cheeses got their names, though? Here’s a look at the back stories of a few familiar cheeses. 1. Roquefort Roquefort has a decidedly romantic origin story. According to French legend, a young shepherd was eating his lunch at the mouth of a cave one day when he spied a gorgeous shepherdess in the distance. He left his bread and cheese to pursue the girl, only to find the forgotten cheese several months later. By that time, the cave’s mold had transformed the cheese into something far tastier.

The story may be a bit far-fetched, but it gets the basic facts of Roquefort production right. The name is legally protected so that it only applies to cheeses aged in the caves that burrow into Mount Combalou near the French commune of Roquefort-sur-Soulzon. The commune’s residents have had plenty of time to get the production methods down pat, too; Roman writer Pliny the Elder mentioned a Roquefort-like cheese from the area in a text from AD 79. 2. Cheddar Roquefort’s not the only cheese that takes its name from an area with lots of caves. Cheddar, which has been around since at least the 12th century, takes its name from the English village of Cheddar. The nearby Cheddar Gorge is full of caves that offer ideal conditions for aging cheese, so dairy farmers and their wives began using their surplus milk to make a new kind of cheese. Unlike a lot of other cheeses with geographically protected names, modern cheddar can come from anywhere, not just the area around Cheddar. Cheddar cheese eventually became one of England’s most popular snacks.

In 1170, King Henry II bought over five tons of the cheese for the bargain price of just a little over £10. By the time Charles I took over the throne in 1625, demand for the cheese had grown so high that the only place one could find it was at the king’s court. 3. Monterey Jack Monterey Jack only takes half of its name from a place. Franciscan friars around Monterey, CA, crafted a mild white cheese throughout the 19th century, but the semi-hard treat didn’t begin spreading until Scottish immigrant David Jack started marketing his own version of the cheese. When Jack first came to the U.S. in 1841 he worked as an army contractor, and he eventually became so successful that he owned most of the real estate in Monterey County. Jack was a notoriously ruthless landlord – when Scottish novelist Robert Louis Stevenson visited the area on a research trip, his advice to the locals was “to hang David Jack” – but the rapid expansion of his land holdings left him owning shares in a number of dairies.

Jack eventually made the decision to begin mass-marketing the friars’ cheese recipe, first under the name “Jack’s cheese” and later as “Monterey Jack.” 4. Colby Monterey Jack’s frequent partner in deliciousness is also an American invention. In 1885 Wisconsin cheesemaker Joseph F. Steinwand started varying his production process for cheddar by washing the curds with cold water. The washing process cut down on the acidity of the cheese and gave it a milder flavor than regular cheddar. Steinwand named his creation after the nearby town of Colby, WI. When you buy Colby at a deli, it will often bear the name “Longhorn Colby.” What’s the story on the “longhorn” part? The cheese itself is actually no different from any other Colby you’d find. The term “longhorn” refers to the size and shape of the block the cheese comes in; a longhorn is simply a long cylindrical block of cheese. 5. Pecorino This one’s pretty straightforward. Pecora is the Italian word for sheep, so the family of hard Italian sheep milk cheeses goes by the name pecorino. 6.

Havarti If you enjoy Havarti, thank Hanne Nielson. Nielson created the cheese at her family’s farm in Øverød, just north of Copenhagen, during the mid-19th century. Nielson had decided that she wanted to create a Danish equivalent to Switzerland’s tasty semihard cheeses after doing some traveling around Europe, and the buttery Havarti was the end result of her experimentation. She named the cheese after the family’s farm, which was known as Havarthigaard. 7. Mozzarella The pizza lover’s best friend takes its name from the diminutive of the word mozza, which in Neapolitan dialect means “cut.” “Mozza” in turn derives from the verb mozzare, which means “to cut off.” The name refers to how the cheese is produced; making mozzarella involves cutting the curds and then shaping them into the familiar balls you see in cheese shops. 8. American cheese The processed cheese that so frequently ends up atop our burgers didn’t get its name from Americans. Instead, we can thank the British for this moniker.

When British colonists first came to North America, they brought their knowledge of cheddar production with them and began cranking out cheeses in impressive volumes. These early colonial cheddars weren’t the world’s tastiest cheeses, but they were pretty cheap to make. In fact, the production costs were low enough that colonists could ship them back across the pond and sell them at discount prices back home. British shoppers didn’t love the quality of this “Yankee cheddar” or “American cheese,” but since it was easy on the pocketbook it sold fairly briskly. The cheese trade continued after the Revolution, and by 1878, Americans were sending over 300 million pounds of cheese back to England every year. Americans were also enthusiastic eaters of the cheese, but they called it either “yellow cheese” or “store cheese.” What we think of as “American cheese” didn’t come along until 1916, when James L. Kraft patented a pasteurization process that stabilized cheese to allow for easy transport over long distances. The name “American cheese” gradually migrated to Kraft’s processed cheeses, and now the mere mention of the phrase causes cheese aficionados’ noses to wrinkle.

Monterey Jack Cheese - Ingredient Information Monterey Jack Cheese 1 slice (1 oz), monterey jack cheese Calories 106 Monterey Jack Cheese on Wikipedia: Monterey Jack Country of origin United States Source of milk Cows Texture Semi-hard Aging time 1-6 months ``Monterey Jack`` redirects here. For other uses, see Monterey Jack (disambiguation). Wikibooks Cookbook has a recipe/module on Monterey Jack Cheese Monterey Jack is an American semi-hard cheese 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 varieties are also available. In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 1800s. A Californian businessman named 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``.[1] 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 of Monterey Jack is aged for up to six months. Variants 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 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. Health impact Because of its low content of tyramine, an organic compound thought to be associated with headaches,[2] it is frequently recommended as one of the few cheeses that are safe to eat for migraine sufferers. References ^ Feldman, David (2006). Why do Pirates Love Parrots? An Imponderables Books. New York: Collins. pp. 53â€“55. ISBN 0-06-088842-3.

^ Headaches from Food: The Connection External links Monterey County Historical Society: Monterey Jack Cheese Brown, Robert Carlton (1955). Jack, California Jack and Monterey Jack, Chapter 4: ``American Cheddars``. In The Complete Book of Cheese. Gramercy Publishing Company: New York, 1955. Colby - Cheese.com Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource Creative Commons/ Jeff the quiet Colby Colby cheese, originally called Colby Swiss Cheddar is a semi-hard American cheese prepared from cow’s milk. It is many-a-times compared to cheddar cheese since both are dyed to appear orange, even though they taste radically different. Due to U.S. dairy regulations, Colby cheese is made from pasteurised cow’s milk and is available at many grocery stores. The cheese was developed in the 1874 by Joseph Steinwand at his cheese factory near Colby, Wisconsin. While the cheese looks similar Cheddar due to the colour, Colby cheese is softer, has a more open texture and higher moisture content. The flavour is much milder and creamy if compared to Cheddar.

It does not undergo the “cheddaring” process but is instead manufactured with a washed curd process that reduces the acid content making the cheese less tangy. An aged Colby becomes cracked and dry and therefore the cheese is to be eaten as young as possible. Zinfandel, Cabernet Sauvignon, and Shiraz wines pair well with the American cheese. The gentle flavour and texture of Colby gives a new definition to grilled sandwiches, hamburgers, fajitas, chili, rye bread or apples and pears. To accentuate the flavour it is sometimes blended with other cheeses such as Monterey Jack, to make Colby Jack cheese. Made from pasteurized cow 's milk Gallery: 13 Cheeses Everyone Should Know: Serious Eats | Serious Eats Type of milk: Sheep Aging: At least five months. Tasting Notes: The blue pockets of mold that dot a chunk of Roquefort are colonies of the mold Penicillium roquefort, found naturally in the caves of Roquefort, France. It has a moist, crumbly paste, and a sharp, sweet and nutty flavor from the yeast with distinct grassiness from the sheep's milk.

It's best eaten in the fall, when cheese made from early spring milk is just coming to market. Best Uses: Eaten as is, or with nuts and honey. Camembert Country of Origin: France (Normandy) Type of milk: Cow Aging: At least three weeks Tasting Notes: The outer rind is a layer of penicillium candidum. Take a look at this fungus under a microscope, and it resembles the tufted head of a dandelion. That's why you'll hear it referred to as a "bloomy rind" cheese occasionally. As one of the most widely produced French cheeses, its quality can vary significantly. Some Camemberts are handmade and name-protected (the raw-milk Camembert de Normandie, for example), while others are mass-produced from pasteurized milk (like "Le Châtelain" brand pictured). Because of their short aging period (just over three weeks), you will not find any raw milk Camembert in the U.S. Rich, buttery, and spreadable, Camembert has a mild, mushroomy aroma.

Best Uses: Eaten as is, on sandwiches, baked in a crust, breaded and deep-fried (giddy-up!) Cotija Type of milk: Cow Aging: At least 3 months. Tasting Notes: Younger cheeeses are mild and salty, somewhat like a young feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best Uses: On tacos, salads, in soups, over rice, on casseroles, over beans, in guacamole, etc. Chèvre Type of milk: Goat Aging: Varies Tasting Notes: The French word chèvre literally translate to "goat," and is used to refer to any cheese made from goat's milk. Colloquially in America, however, chèvre refers exclusively to fresh goat's milk cheese, it is unaged and eaten almost immediately after it is made. Fresh chèvre tends to be moist, bright and acidic, with a lemony flavor and slightly chalky finish in the mouth. You'll find it sold in vacuum sealed logs, sometimes flavored with herbs, spices, or garlic.

Best Uses: Crumbled in salads, breaded and fried, in sandwiches, in macaroni and cheese. Feta Type of milk: Sheep and goat Aging: About 3 months Tasting Notes: Feta is one of the many cheese worldwide to be a protected designation of origin product, meaning that a cheese may only bear the label "feta" in the E.U. if it comes from either mainland Greece or Lesbos, and is made with at least 70% sheep's milk (the remainder must be goat's milk). A brined cheese, it is made by soaking freshly pressed curds in salt water. Tangy and moist, feta can range from completely crumbly to moderately creamy and pairs well with fresh summer fruit. Best Uses: Broiled with olive oil. Crumbled in salads. Sandwiches. Use in place of Cotija in tacos and other Mexican dishes. Mozzarella Country of Origin: Italy (Campania) Type of milk: Cow or Water Buffalo Aging: None Tasting Notes: Mozzarella is a fresh, pulled-curd cheese made from the milk of water buffalo (for mozzarella di bufala) or cows (for mozzarella fior di latte).

The curds are heated in warm water and stretched by hand before being rolled into moist balls. The balls of cheese can then either be sold fresh, or packed in a salty brine to add flavor. Fresh and dairy rich, mozzarella is prized for its texture and mild creamy flavor. Best Uses: Fresh with a drizzle of olive oil, coarse salt and pepper. With tomatoes in a sandwich. Pizza! Emmental Type of milk: Cow Aging: at least 4 months Tasting Notes: Emmental is what many people think of when they hear "Swiss cheese" (yes, holes and all). It's is considered an "Alpine-Style" or "Mountain" cheese, meaning it originated from the milk of cows that are led up the Alps to graze over multiple seasons, and its curds are cooked and pressed together firmly. The holes you find are bubbles of carbon dioxide gas created as the bacterium Propionibacterium freudenreichii consumes lactic acid. This cheese has a certain sweetness with a piquancy that hits the back of the tongue on the finish. What is more, like all Alpine cheeses, it is a great melter. Best Uses: Fondue, grilled cheese, casseroles.

Cheddar Type of milk: Cow Aging: No minimum, but good ones are generally aged at least one year Tasting Notes: Cheddar is a cow's milk cheese that originated in Somerset, England. Cheddar is not only a noun, but it's also a verb; "to cheddar" refers to a cheesemaking process whereby the curds of the cow's milk are cooked and then milled into rice-size pieces. The pieces are then pressed into large blocks, and the blocks are stacked one on top of another to press out any remaining moisture. Cheddar cheese made in this traditional fashion are dry and crumbly in texture, with a deep, tangy, nutty flavor. A far cry from the smooth mild American-style cheddars you might find on top of a burger. Cheddar-style cheeses vary dramatically in quality, so it's a good idea to talk to your cheesemonger about them. The color ranges from ivory to straw to deep yellow in color, depending on the season and the feed of the cattle. Best Uses: As is, in sandwiches, grilled cheese, casseroles.

Gouda Type of milk: Cow Aging: At least 4 weeks, but better ones are aged at least a year Tasting Notes: Gouda is a semi-hard to hard cow's milk cheese from Holland. Like Cheddar, its quality and flavor can vary wildly from the mild, creamy wax-coated lunchbox versions of our youth to those specimens that are hard, crumbly, and deeply flavorful. Long-aged goudas will have a crunchy texture due to crystals of concentrated calcium lactate or and the amino acid tyrosine that form as the cheese loses moisture, just like a good parmesan. Best Uses: Young they can be melted. Aged cheeses are best as-is or grated into salads or over casseroles. Taleggio Type of milk: Cow Aging: At least 12 months Tasting Notes: There are a number of hard cheeses on the market that are sold under the name "parmesan." These are not to be confused with true Parmigiano-Reggiano, a protected cheese that can only be produced in Emilia-Romagna and Lombardia in Italy.

Aged for a minimum of 12 months and a maximum of 36, it's a hard, dry, crumbly cheese that has great crunch and deep caramel-y, nutty flavors. Best Uses: Grated on salads and pastas. The harder, saltier rinds are perfect for adding flavor to many Italian soups. Manchego Type of milk: Sheep Aging: 60 days to 2 years Tasting Notes: Made from the milk of Manchega sheep, it's a firm, compact cheese that ranges in color from ivory to straw yellow. Younger manchegos have a buttery, rich texture that borders on creamy, while the aged version develops a deeply salty flavor and crunchy tyrosine crystals as it dehydrates. Best Uses: As is. Spanish membrillo (quince paste) is the ideal accompaniment for it. Monterey Jack

Question: What is the country of origin of the cheese called "Monterey Jack"?
Answer: USA