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DRY JACK
Dry Jack is Monterey Jack cheese made from skim or part-skim milk that has been aged from six to nine months or as long as several years. It has a sharper flavor than young Jack. Dry Jack cheese was produced accidentally in 1915 when a San Francisco wholesaler found himself overstocked with Monterey Jack. He salted it in hopes of preserving it, and later found that the cheese had become fruity, rich, and hard, much like fine Italian Parmesan.
Varieties
Dry Jack is aged at least six months and often longer. A Mexican version of this cheese is harder and has more bite. A number of outstanding varieties of Dry Jack are now made in California by artisan producers.
Preparation, uses, and tips
This rich table cheese is used for salads and grating, and considered a fine complement to Mexican and Southwestern cuisine; it also makes a fine snack cheese. Dry Jack cheese can be grated in feather-light wafers and served on pasta; for an hors d’oeuvre, toss finely grated Jack with warm toasted almonds.
Nutritional Highlights
Dry Monterey Jack cheese, 1 oz. (28g)
Calories: 106
Protein: 6.9g
Carbohydrate: 0.2g
Total Fat: 8.6g
Fiber: 0.0g
*Excellent source of: Calcium (212mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
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