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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."
David Jacks (18 April 1822 – 11 January 1909) was a powerful Californian landowner, developer, and businessman. Born in Scotland, he emigrated to California during the 1849 Gold Rush, and soon acquired several thousand acres in and around Monterey, shaping the history of Monterey County in the first decades of American possession.
Tastes similar to a mild white Cheddar or Monterey Jack and melts well. Cotija cheese: Named for the city Cotija in the state of Michoacán. Made from cow's milk, young Cotija is similar to Feta, while aged Cojita is more like Parmesan. It does not melt when heated. Criollo cheese: A specialty of the region around Taxco, Guerrero.
Monterey Jack is a type of cheese. Monterey Jack may also refer to: Monterey Jack, a character from Chip 'n Dale Rescue Rangers; Jack in the Box (restaurant), known as "Monterey Jack's" between 1985 and 1986
John "Jack" Frost; Country (sports) ... United States: Born 23 October 1934 (age 90) Monterey, California, U.S. Turned pro ... Wikipedia® is a registered trademark ...
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]
Colby is combined with Monterey Jack to produce a marble cheese known as "Colby-Jack", where the colored Colby and uncolored Monterey Jack curds are mixed before the pressing and ripening steps. It is more popular than either cheese sold individually, with estimated 2006 supermarket sales of 84 million lb (38 million kg).
Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda .