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Cheese from United States
Pasteurised cow milk is soured with a lactic culture, set with rennet, cut, stirred and heated, and part of the whey is replaced with cold water so the curd loses lactose. The washed curd is salted and pressed lightly into blocks or cloth-wrapped balls and aged only a few weeks, giving a mild, moist cheese.
| Milk, nonfat milk or cream | Pasteurised; used alone or together[cfr-133-153][cdc-jack] |
| Lactic acid-producing bacterial culture | [cfr-133-153] |
| Rennet or other clotting enzymes | Animal, plant or microbial[cfr-133-153] |
| Calcium chloride, optionalAt most 0.02 % of the milk | [cfr-133-153] |
| Water or salt brine | To replace part of the whey[cfr-133-153][cdc-jack] |
| Salt | [cfr-133-153] |
| Vegetable oil, optional, with or without rice flour | Rind coating[cfr-133-153] |
| Starter | lactic acid-producing culture |
Total time across the recorded steps: 21 days – 42 days
What changes: The milk is pasteurised before the cheese is made
Output: pasteurised milk.
Microbes at work in this step
heat kills raw-milk microbes
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pasteurised cow milk is soured with a lactic culture, set with rennet, cut, stirred and heated, and part of the whey is replaced with cold water so the curd loses lactose. The washed curd is salted and pressed lightly into blocks or cloth-wrapped balls and aged only a few weeks, giving a mild, moist cheese. Made in 6 steps over 21 days – 42 days. The longest step, age briefly, takes 21–42 days (Canadian Dairy Commission).
| Main step | 21–42 daysReported[cdc-jack] | Age briefly |
|---|---|---|
| Temperature | 61.6 °CSet[cdc-jack] | Pasteurise the milk |
Monterey Jack is a washed-curd cheese like Colby; cold water that replaces part of the whey leaches lactose out of the curd. It is pressed more lightly than Cheddar, aged only weeks, and may be formed as a cloth-wrapped ball.
The US standard requires pasteurised dairy ingredients.
Every number is labelled with how it is known. How this atlas is made
The Canadian Dairy Commission calls the story that Spanish monks made it in Monterey County, California, in the 18th century a rumour, and notes that other origin stories exist. Wikipedia says Doña Juana Cota de Boronda made and sold queso del país in Monterey in the 19th century and that David Jacks sold the cheese commercially, so that it became known as Jacks' cheese and then Monterey Jack. The US standard of identity for Monterey cheese was issued in 1989.
