Monterey Jack

Monterey Jack: Nutrition, History and Cooking Guide

Monterey Jack is an American semi-hard cow's milk cheese with a distinctive buttery, mild flavour and excellent melting properties, originating in Monterey County, California. The cheese has roots in the simple Mexican fresco cheeses made by Franciscan missionaries in California's missions during the Spanish colonial period; David Jacks, a Scottish immigrant dairy entrepreneur, commercialised and industrialised the production of this style of cheese in the 1880s, lending his name to the product. Monterey Jack is now one of the most widely produced American cheeses, available in young form (mild, creamy, aged one month), aged form (dry Jack, aged six months to four years, harder and more flavourful), and a range of flavoured varieties. Pepper Jack — Monterey Jack with jalapeño peppers and other chillies incorporated — has become one of the most popular cheese varieties in the United States, widely used in Tex-Mex cooking and as a spicy sandwich cheese.

Nutritional Value and Uses

Monterey Jack provides 313 kcal and 28.2 g of protein per 100 g, with 21.6 g of fat — notably high in protein. Calcium at approximately 600 mg per 100 g is excellent. It provides B12, vitamin A, and phosphorus. The outstanding melting quality makes Monterey Jack ideal for quesadillas, burritos, nachos, cheeseburgers, enchiladas, and any application requiring smooth, even melting. Dry Jack — the aged, dried form — is used in the same manner as Parmesan, grated over pasta and risotto. On a cheese board it provides a mild, approachable option.