Monterey Jack originated in the monasteries of the Mexican Franciscan friars of Monterey, California.
Around the 1700s, these monasteries around the Monterey region were making a semi-firm, creamy, mild flavoured cheese from cow’s milk which they aged for a little period.
An American entrepreneur named David Jack realized its commercial value and started selling it all over California.
The cheese came to be known as “Monterey Jack's” or “Jack's Monterey,” eventually acquiring the name Monterey Jack.
South Caernarfon Creameries have developed this recipe and now produce and supply “Dragon Monterey Jack” cheese for foodservice in 2.5kg or 1.25kg blocks.
The cheese is commonly used in Mexican and Spanish cuisine as its mild in flavour and melts really well. It's akin in taste and texture to Colby and Cheddar and is ideal for slicing.
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