Monterey Jack

Monterey Jack is a cow's milk cheese, which is very common in various stages of maturity and styles, especially in the western United States. The name goes back to David Jacks from the Monterey County in California, which began in 1890 to produce cheese in the tradition of the local Franciscans and marketing. Since 1955, its official name is set as Monterey Jack, others still common names are Sonoma Jack or simply Jack. He usually comes as Young Jack in laterally slightly flattened drums of about 7.5-8 lb weight, with industrial production in blocks in the trade. Young Jack's are produced in many dairies in California and outside the state, and are among the best known and most widely consumed cheese in the U.S.. The best longer-aged products, but especially the Dry Jack, mostly from the Sonoma County.

Characteristics

The Young Jack gained his commercial maturity after about 5-6 weeks of storage time. It is then an almost bark -free, off-white loaf of almost rubbery consistency. The just been cut resistant dough contains about 25% fat, is very mild and slightly sweet in taste. He has small, irregular holes. After a few days storage at room temperature, it begins to flow easily in the middle. Occasionally, fungal or hazelnut flavors. The melting properties are very good, so young cheeses are also used as toast or use gratin cheese. Also known as pizza or baguette instead of covering mozzarella cheese, this is good. Recently, various spices, such as green peppercorns or jalapeños are often buried in the dough. These are marketed under the collective name of Pepper Jack.

Significantly spicy, harder and more cut resistant is the Mezzo Secco. Its bark is usually dark reddish brown, slightly crumbly dough the already pale yellow. He rubbed several times with a mixture of vegetable oil, salt, pepper and cocoa and stores standing in well-ventilated wood shelving at least 6 months. The Mezzo Secco was before the widespread use of refrigerators especially a summer cheese, because he is in a cool location during the hot season a few weeks left without melt away.

The Dry Jack is not too salty hard cheese of brittle - crumb, parmesan -like texture. His treatment is similar to that of the Mezzo Secco, but he stores at least 12 months. Long stored dry Jacks are of an orange-yellow color, somewhat younger lemon yellow. Its production was initiated by the Import failure of parmesan in the United States during the First World War. It is used primarily as a planing or grated cheese to flavor pasta or risotto.