California · United States
Monterey Jack.
Monterey Jack melts on your tongue with a clean, buttery warmth—a semi-soft paste that's impossibly smooth and barely tangy, like fresh cream with a whisper of lactic brightness. Its mild, approachable character carries the subtle sweetness of grass-fed California milk, with a delicate aroma that's more gentle suggestion than declaration.
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The story
How it's made.
Why it tastes that way.
Monterey Jack was developed in Monterey, California, in the 19th century, based on a mild cheese made by Spanish Franciscan missionaries.
David Jacks, a Scottish-American businessman, began mass-producing and distributing the cheese under his name in the 1880s. It is now one of the most widely produced American cheeses.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- rindless
- Age
- 0–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Monterey Jack's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Monterey.
28 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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