A Scotsman named David Jacks first produced this cheese in the 1890s. Wisconsin cheesemakers have quickly taken to making Monterey Jack in a wide variety of flavors, including dill, garlic, hot pepper, pesto, wild morel, leek, lemon, and peppercorn, to name a few. With such a vast array of flavors, Monterey Jack is a cheese that needs to be explored to fit your own personal palate.
Varies greatly with variety, but is generally buttery, creamy, and slightly tart.
GOES WELL WITH
Tortillas, apples, dried fruits, nuts, and olives.
Beaujolais, Brown Ale, Chardonnay, Lager, Merlot, Pilsner, Pinot Gris, Pinot Noir, Riesling, and Sauvignon Blanc.