Monterey jack cheese

Cooking Recipes Catalogue

Monterey jack cheese, made from whole, partly skimmed, or skimmed cow's milk, is a semisoft white melting cheese with a mild flavor and buttery texture. This California specialty was developed in the mid-19th century by Monterey farmer David Jacks as his own version of a cheese made by the friars in the Spanish missions.

For other cheese varieties, see American, añejo, asadero, bel paese, blue, brousse de brebis, cabrales, caciotta, cheddar, colby, cotija, cream, Emmenthaler, farmer, feta, fontina, goat, Gorgonzola, Gorgonzola dolcelatte, gouda, gruyère, Jarlsberg, kasseri, Kefalotiri, manchego, mascarpone, Maytag, mizithra, mozzarella, panela, Parmesan, pecorino, provolone, queso fresco, ricotta, romano, roquefort, Stilton, Swiss, and taleggio cheeses.