Monterey Jack
| Monterey Jack | |
|---|---|
 | |
| Country of origin | United States |
| Region | California |
| Town | Monterey |
| Source of milk | Cows |
| Texture | Semihard, creamy |
| Aging time | 1-6 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
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
- ↑ 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
- ↑ 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
- ↑ Feldman, David (2006). Why do Pirates Love Parrots? An Imponderables Books. New York: Collins. pp. 53–55. ISBN 0-06-088842-3.
- ↑ 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.
- ↑ "Dry Jack". Cheese.com. Retrieved 2015-02-26.
- 1 2 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.
- 1 2 "Headaches from Food: The Connection". Medicinenet.com. 2005-03-29. Retrieved 2015-02-26.
External links
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Wikimedia Commons has media related to Monterey Jack. |
- Monterey County Historical Society: Monterey Jack Cheese
- Dairy Research & Information Center (ed.). "The Legend of Monterey Jack Cheese". U.C. Davis.
- Dairy Research & Information Center (ed.). "The True Story of Monterey Jack Cheese". U.C. Davis.
- Bibliography of Dairying in California 1770 to 1945
- Archival Materials - Dairying In California 1770 to 1945
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