Monterey Jack Cheese

Monterey Jack cheese is a semi-soft, pale ivory cow's milk cheese with a smooth, springy body. Mild and buttery, it melts into creamy, stretchy pools and browns evenly; common in quesadillas, nachos, burgers, and baked casseroles, and sold in blocks, slices, and shreds. Some batches use animal rennet, so it is not always vegetarian.\n\nIt originated in 19th-century California from Franciscan monastic cheesemaking, gained prominence around Monterey, and spread across the United States. It features widely in Californian and Mexican-American cooking.