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Monterey Jack
Varieties
Most Jack cheese is made from pasteurised cows’ milk, through a process similar to that used to produce Colby. It is available in whole, skim, and part-skim varieties, and spiced with jalapeño peppers. Jack is typically prepared in wheels that weigh from 6 to 12 pounds (2.7 to 5.4 kg) and is sold in sticks, bricks, wedges, or individual slices.
Young Jack
This is the fresh, semisoft, mild cheese.
Sharp Jack
After being aged for three to six weeks, Jack, like many cheeses, takes on a sharper flavour.
Pepper Jack
Perhaps the best-known Jack variety, this cheese is seasoned with jalapeño peppers.
Dry Monterey or Dry Jack
These are aged skim and part-skim varieties with a rich flavour, intended for grating and table cheese. Some Jack varieties intended for grating may be coated with a peppery oil.
Mexican Jack Cheese
This variety has a firmer texture and the flavour has more bite to it.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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