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Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. Originating in Monterey, on the Central Coast of California, the cheese has been called "a vestige of Spanish rule in the early nineteenth century, deriving from a Franciscan monastic style of farmer's cheese."
This process produces 22 to 24 lb (10 to 11 kg) of cheese per 220 lb (100 kg) of milk. [12] Monterey Jack has a similar manufacturing process, with the difference of allowing the curd to sit after draining the whey until it reaches a pH of 5.3. [15]
They are usually hard, processed cow's milk cheeses. Colby-Jack which combines Colby cheese and Monterey Jack is most popular in the United States. [1] Others are produced from a combination of the curds of white and orange cheddars (for Marbled Cheddar), or similar.
Colby-Jack, or Co-jack/Cojack, [1] is an American marble cheese made from Colby and Monterey Jack. It is classified as semi-hard in texture and is mild due to its two-week aging process. It is generally sold in a full-moon or a half-moon shape when it is young. [2] The flavor of Colby-Jack is mild to mellow. [3]
Monterey Jack Vella Cheese. David Jacks has been credited with the popularization of what is today known as Monterey Jack cheese. A dairy Jack owned along the Salinas River produced a cheese originally known as Queso Blanco, first made by the Franciscan friars at the nearby Mission San Carlos Borromeo de Carmelo. Around 1883, when Jack's dairy ...
In the 1880s, a popular local cheese was commercialized by [[David Jacks (businessman)]] and became known as Monterey Jack. [3] By 1892, attorneys Oscar L. Shafter and his brother James McMillan Shafter owned a dairy farm in Marin County, California, described as one of the largest ranches in the world—over 23,000 acres. [4]
A typical Danish cow produces 6 metric tons (6.6 tons) of CO2 equivalent per year. Denmark, which is a large dairy and pork exporter, also will tax pigs although cows produce far higher emissions ...
In Mexico and Spanish-speaking areas of the United States, manchego or queso tipo manchego (manchego-type cheese) is the name given to an industrialized cow's milk cheese similar in taste to Monterey Jack. [13] It melts well and is used as both a table cheese and for cooking. Apart from the name, this cheese has nothing in common with the ...