Monterey Jack
Created in North America around 1892, Canadian Monterey Jack has also been called Jack, Monterey and California Jack. It's similar in taste and texture to Colby and Cheddar.
- Aroma Very light hazelnut aroma
- Taste Taste slightly acidulous, mild, light taste of hazelnut
- Texture Homogeneous, supple, flexible and soft texture
Basic info
Category: Semi-soft
Appearance: Rindless; very pale yellow to pale orange colour
Varieties: Made with whole milk, partially skimmed or skimmed milk; jalapeno peppers and other flavours
How to enjoy them?
Monterey Jack is appreciated for its taste and great versatility, and also because it’s perfect with chilli con carne and other Mexican dishes. Grated on a salad or slipped into a sandwich, au gratin, melted in an omelette or combined with pasta or rice, it rapidly becomes indispensable. Monterey Jack also looks good on a cheese tray, to be enjoyed with a glass of red wine.
How are they made?
The curd is heated a second time to remove more whey. Then the cheese is salted, sometimes particulates are added, and then the cheese is pressed in a form. The cheese may be washed with a light brine solution. It is allowed to dry and then packed. The cheese is not long aged, usually only one month, but it can be as long as six months.
Visit the cheesemaking page to learn more about how Canadian cheeses are made.
Conservation
Storage
As a rule, make sure that the wrapping adheres well to the cheese to prevent it from drying out. Store your cheeses in the lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these rules, your refrigerator’s vegetable drawer will make a good storage place.
To preserve its freshness, plastic wrap is the most versatile and accessible. It also provides the tightest seal to protect it from moisture, odours and possibly mould in the fridge.
Freezing
All cheeses can be frozen but do keep in mind that freezing can affect their texture and character. This is why thawed cheeses are best used for cooking. Neither the taste nor the texture of meals cooked with previously frozen cheeses will be affected.
You can freeze cheeses, in pieces of 500 g or less, for up to two months! Make sure they are carefully wrapped in plastic wrap and place them in an airtight freezer bag. It is important to allow them to thaw slowly in the refrigerator before using.
