Scotsman David Jacks first produced monterey jack in Monterey, California in the 1890s, and this popular cheese retains its place name even when made elsewhere. Available plain or flavored, it has a delicate, buttery and slightly tart flavor and a creamy, open texture. It is an excellent melter.


Natural, creamy white


Semi-soft, creamy, open


Delicate, buttery, slight tartness

Serving Suggestions

Add flavor to pizzas, casseroles and sandwiches with plain or flavored Monterey jack. Use one of the spicy flavored Monterey jacks for nachos. Try dill, pesto or morel and leek Jack in an omelet. Kids love Monterey jack cut into sticks; add fruit or vegetables for a healthy, energizing snack.

Goes Well With

Mexican-style ingredients, fruit, apple pie, quesadillas, poultry Fruity wines like Riesling, Colombard or Rhine; spicy Jacks are great with lager beers or Belgian-style ales


Monterey jack comes in 40-pound blocks, 12-pound wheels, 10-pound prints and 5-pound loaves. Wisconsin cheesemakers produce many flavors of Monterey jack: 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, taco and more. It is also available in Kosher, raw milk and organic varieties.

Performance Note

Some Wisconsin cheesemakers produce custom flavors of Monterey jack, a great way to feature a signature cheese. Provide an assortment of Monterey jack sticks and small blocks for your cheese case. Wheels should be cut in pie- or cake-shaped pieces (see cutting chart for details).

  Cold Surface Broil Oven (in recipe) Oven (surface) Direct Heat (in suspension)