Monterey Jack

This article is about Monterey Jack cheese. For other uses, see Monterey Jack (disambiguation).

Monterey Jack
Monterey Jack cheese mixed with peppers (Pepper Jack)
Country of origin	United States
Source of milk	Cows
Texture	Semihard
Aging time	1-6 months

Monterey Jack is an American semihard 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 19th century. California 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".^[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. A type found in Spain is aged for about one year.^{[citation needed]}

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 created by mistake in San Francisco during World War I as Italian aged cheeses became increasingly difficult to obtain.^[2]

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,^[3] it is frequently recommended as one of the few cheeses that is safe to eat for migraine sufferers.^{[citation needed]}

References

1. ^ Feldman, David (2006). Why do Pirates Love Parrots? An Imponderables Books. New York: Collins. pp. 53–55. ISBN 0-06-088842-3. 
2. ^ Dry Monterey Jack Cheese: What's Old Is New Again
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.