A mild, buttery semi-soft cheese that melts smoothly, with an aged dry Jack that turns nutty and hard. Franciscan missions in Mexican-era California made queso del país; the landowner David Jacks shipped it commercially from Monterey in the 1880s and gave it his name.
The washed-curd step depends on controlling acidity and temperature to a narrow range, and the aged version ripens for months in a dairy’s controlled store.
What goes into it
- cow’s milk
- rennet
- a mesophilic starter
- salt
How it is made
The milk is set with rennet, the curd cut and washed — part of the whey drawn off and replaced with water — which keeps the acidity low and gives the mild, sweet character and the smooth melt. It is pressed lightly and eaten within weeks. Dry Jack is the same curd pressed harder, rubbed with oil and cocoa, and aged for months to years.
How long it takes: a month for fresh Jack; seven months to two years for dry
How it is eaten
Melted into quesadillas and burgers; dry Jack grated over pasta or eaten in shards.
History
Franciscan missions in Mexican-era California made queso del pais; landowner David Jacks shipped it commercially from Monterey in the 1880s, giving it his name.
Frequently asked questions
What is Monterey Jack?
Monterey Jack is a cheese & dairy from United States: mild, buttery semi-soft cheese that melts smoothly; aged dry Jack is nutty. Franciscan missions in Mexican-era California made queso del pais; landowner David Jacks shipped it commercially from Monterey in the 1880s, giving it his name.
How is Monterey Jack made?
The milk is set with rennet, the curd cut and washed — part of the whey drawn off and replaced with water — which keeps the acidity low and gives the mild, sweet character and the smooth melt. It is pressed lightly and eaten within weeks. Dry Jack is the same curd pressed harder, rubbed with oil and cocoa, and aged for months to years. It takes a month for fresh Jack; seven months to two years for dry.
Can I make Monterey Jack at home?
No, and the atlas gives no method for it. The washed-curd step depends on controlling acidity and temperature to a narrow range, and the aged version ripens for months in a dairy’s controlled store.
What goes into Monterey Jack?
Cow’s milk, rennet, a mesophilic starter, salt.
How is Monterey Jack eaten?
Melted into quesadillas and burgers; dry Jack grated over pasta or eaten in shards.
