Monterey Jack Cheese

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In the 1890s, a Scotsman named David Jacks first produced Monterey Jack in Monterey, California.

With a delicate, buttery, and slightly tart flavor, Monterey Jack has a creamy, open texture and a variety of flavors including dill, garlic, hot pepper, jalapeño pepper, habañero pepper, pesto, wild morel and leek, lemon peppercorn, roasted garlic, onion and chive, salsa, five peppercorn, blueberry, apple and cinnamon, Caesar and more.

HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose monterey jack cheese made from organic milk, free from hormones.

Selecting and Storing Monterey Jack Cheese

Choose organic Monterey Jack cheese and keep refrigerated. It pairs well with Mexican-style ingredients, fruit, quesadillas, and poultry; for wines pair with fruity wines like Riesling, Colombard or Rhine; spicy Jacks are great with lager beers or Belgian-style ales.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Poultry, No Corn, No Yeast, No Peanuts, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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