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Monterey Jack, sometimes shortened to Jack, is a Californian white, semi-hard cheese made using cow's milk, with a mild flavor and slight sweetness. Originating in Monterey, on the Central Coast of California, the cheese has been called "a vestige of Spanish rule in the early nineteenth century, deriving from a Franciscan monastic style of farmer's cheese."
Colby-Jack cheese is popular in America [citation needed], but it can also be found overseas [citation needed]. It is both used in cooking and eaten by itself. Many dishes that commonly use Colby-Jack are American or Mexican in origin. Colby-Jack's mild flavor can make it easy to incorporate into a recipe. [16]
Liederkranz cheese; Monterey Jack. Pepper jack cheese, variety of Monterey Jack; Pinconning cheese, aged variety of Colby; Pizza cheese, specially made for its melting qualities; Muenster cheese, extremely mild, semi-soft with annatto exterior, nothing like name-controlled washed rind Alsacian Muenster
And you won't even have to spend a bunch of cheddar to get your hands on it.
Colby-Jack cheese: Wisconsin: A marbled cheese composed of Colby and Monterey Jack that originates from the city of Colby, Wisconsin. It is often used in meat and cheese trays. Colorado Blackie: Colorado: A cheese from the American West named for its black waxed rind. Cream cheese: Creole cream cheese: New Orleans, Louisiana: Cup Cheese: Farmer ...
Colby is combined with Monterey Jack to produce a marble cheese known as "Colby-Jack", where the colored Colby and uncolored Monterey Jack curds are mixed before the pressing and ripening steps. It is more popular than either cheese sold individually, with estimated 2006 supermarket sales of 84 million lb (38 million kg). [22]
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Eventually, production shifted towards semi-hard cheeses, including their flagship cheese: Jack. Made from pasteurized cow milk, the Factory's Jack is a semi-hard cheese. [12] They were the first cheese company in California to make a pepper Jack, which uses jalapeño and chili flakes for a spicy flavor. [2]