Little Qualicum Cheeseworks

Tipsy Jill

This wine-marbled Monterey Jack makes a flavourful and beautiful addition to any cheese platter.

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

Tipsy Jill is rich and nutty tasting; a wine-marbled cheese that makes a flavourful and beautiful addition to any cheese platter.

Pair it with...

food

Serve with blanched fresh snap peas.

See pairings article

wine

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

See pairings article

beer

Pair with light beers.

See pairings article

Additional Information

Family Monterey Jack
Texture Semi-soft
Province British Columbia
Rind type No Rind
Milk type Pasteurized
Moisture 38%
Milk fat 30%
Distribution Provincial

Keeping Cheese

Storage

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.

Freezing

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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