Little Qualicum Cheeseworks

Monterey Jill

Like Monterey Jack - only softer, more feminine.

Made by Little Qualicum Cheeseworks

Nestled in the cool, moist climate of Vancouver Island in the shadow of Mt. Arrowsmith, Little Qualicum Cheeseworks uses the highest quality milk from their own Holstein, Brown Swiss and Canadienne dairy cows, to produce a selection of handcrafted cheeses.

See all cheeses by Little Qualicum Cheeseworks

About this cheese

Like Monterey Jack, but Monterey Jill is softer, more feminine. Melts well, but does not stink! Also available: Caraway Jill and the Oo La La Hot Jill, a Monterey Jill with a good kick of chilies!

Pair it with...


Serve with blanched fresh snap peas.

See pairings article


Pair with a light red wine, such as Gamay.

See pairings article


Pair with lagers.

Additional Information

Family Monterey Jack
Texture Semi-soft
Province British Columbia
Rind type No Rind
Milk type Pasteurized
Moisture 40%
Milk fat 30%
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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