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| Appearance |
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Buttery-ivory color with tiny cracks |
| Taste |
| Mild and slightly zesty; nutty with age |
| Melts |
| Melts best when shredded or sliced |
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If you like to walk on the wild side, there's Monterey Jack. Because this mild cheese has a slightly zesty taste, it's often paired with fiery foods like jalapeņos and salsas - but you can cool the heat a bit with plums, peaches, and toasted pecans. As Monterey Jack ages, its semi-soft texture hardens some, and its flavor gets nuttier. |
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Image © Wisconsin Milk Marketing Board.
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Sauvignon Blanc, medium-bodied Merlot, fruity Zinfandel, beer, lemon-lime sparkling beverage, cider | Plums, peaches, jalapeņos | Toasted pecans
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More
about pairings > |
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| David Jacks, a Scottish immigrant and dairy-owner in Monterey, California created Monterey Jack in the 1890s. Jacks followed a Swiss-method of cheesemaking, which is why Monterey Jack has its semi-soft, cracked texture. |
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