jack cheese

[After David Jacks, 19th-century California landowner.]

A semisoft cheese with a buttery-ivory color and a mild, agreeable flavor reminiscent of American muenster. It's the namesake of its creator, David Jacks, a 19th-century cheesemaker who resided near Monterey, California. Also called Monterey Jack, California Jack and Sonoma Jack (the latter produced in Sonoma County, California), this cheese can be made from pasteurized whole, partly skimmed or skimmed cow's milk. Unaged Jack, typically ripened for about one week, has high moisture and good melting properties, so it's excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeño chile, garlic and dill. Aged (dry) Jack, aged for about 10 months, is a pale yellow color and has a firm texture and rich, sharp, slightly nutty flavor. Because of its low moisture content it's often used as a grating cheese. Unaged Jack is available throughout the United States, whereas the aged version is more commonly found on the West Coast or in specialty cheese shops.