cheese, jack

Monterey Jack was developed in the California missions in the 18th century and commercialized by David Jacks in the 1880s. Fresh Jack is semi-soft, mild, and one of the best melting cheeses available — its relatively high moisture and fat content produce a smooth, even melt with no graininess. This makes it the standard choice for quesadillas, nachos, and Mexican-American preparations where a neutral, melting cheese is required. Pepper Jack (with jalapeño and peppers) is a common variant. Dry Jack, developed during World War I when Italian cheese imports were cut off, is aged until firm and grates with a harder texture — its concentrated, nutty flavor is a respectable substitute for Parmigiano in Italian-American cooking and a genuinely excellent cheese in its own right. Dry Jack has a characteristic coating of olive oil, cocoa powder, and pepper on the rind.