Jolly Farmer

Monterey Jack - Jolly

This charming Monterey Jack cheese has fresh, sweet, light and easy-going aromas.

Made by Jolly Farmer

Operating a small and mixed farm on rolling hillsides in the Saint John River Valley area of New Brunswick, all Jolly Farmer cheese is made with unpasteurized milk from their own herd of Brown Swiss cows.

See all cheeses by Jolly Farmer

About this cheese

This charming Monterey Jack cheese has fresh, sweet, light and easy-going aromas. Its flavour is slightly nutty, and the texture is firm but tender. Jolly Farmer also offers Pepper Jack, their classic Monterey Jack cheese with the addition of pepper and jalapeño.

Pair it with...


Serve with blanched fresh snap peas.

See pairings article


Pair with dry rosé or white wine, such as Pinot Blanc.

See pairings article


Pair with light beers.

See pairings article

Additional Information

Family Monterey Jack
Texture Semi-soft
Province New Brunswick
Rind type No Rind
Milk type Non Pasteurized
Moisture 37%
Milk fat 33%
Distribution Provincial

Keeping Cheese


Monterey Jack and Semi-soft cheeses in general, should keep in the refrigerator for 2-3 weeks.

Proper storage includes making sure that the wrapping adheres well to the cheese to prevent it from drying out. Keep cheeses on a lower shelf of your refrigerator, far from foods with strong odours, to avoid absorption of unwanted tastes and smells. If you follow these guidelines, your refrigerator’s vegetable drawer will be a good storage spot.
Plastic wrap is the most versatile, accessible and efficient way to preserve cheese freshness. It also provides the tightest seal to protect from moisture, odours and possibly mould in the fridge.


Most cheeses can be frozen, but it is important to keep in mind that freezing can affect texture and character. This is why thawed cheeses are best reserved for use in cooking. Neither the taste nor texture of meals cooked with previously frozen cheeses will be affected.
You can freeze Monterey Jack cheese, in pieces of 500 g or less, for up to two months! Just carefully wrap cheese in plastic wrap and place in an airtight freezer bag or vacuum pack. Before using, it is important to allow cheese to thaw slowly in the refrigerator.

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