Monterey Jack By: Danni Barkhurst

Monterey Jack is an American cheese because it originated in Monterey, California.
In the 1700s monasteries around the Monterey area were making semi-firm, creamy, mild flavoured cheese.
The cheese is made from pasteurized cow's milk, and is aged for two weeks to a month.

Appearance: This cheese is white unless it is mixed in with other cheeses/ peppers to make colby-jack, pepper jack, and more.

Texture: It is semisoft and if melted then it is very gooey.

Flavor: It has a mild flavor (Monterey Jack is used mostly for Spanish foods because of the flavor).

The cheese is commonly used in Mexican and Spanish cuisine. It is mostly used as shredded and small dice for melting unless it is on a cheese platter.

To eat this cheese properly you eat it unripened, because it is a soft cheese and it doesn't need to harden for years upon years.

Recipe for Three Cheese Manicotti

1(8 ounce)package manicotti pasta

16 ounces ricotta cheese

6 ounces shredded mozzarella cheese

6 ounces shredded Monterey Jack cheese

2 tablespoons sour cream

1/3 cup dried bread crumbs, seasoned

1/4 cup chopped fresh parsley

salt and pepper

2 cups spaghetti sauce

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.

4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.

5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.

6. Bake in preheated oven uncovered for 40 minutes; serve.

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