Monterey Jack is an American semihard cheese made using cow's milk. It is commonly sold by itself, or mixed with Colby to make a marbled cheese known as Colby-Jack (or Co-Jack). Cheddar-Jack varieties are also available.
In its earliest form, Monterey Jack was made by the Mexican Franciscan friars of Monterey, California, during the 19th century. California businessman David Jack sold the cheese commercially. He produced a mild, white cheese, which came to be known as "Jack's Cheese", and eventually "Monterey Jack".
A common misspelling is "Monterrey" Jack, presumably in confusion with the Mexican city of Monterrey.
Most of the softer types generally found in American markets are aged for only one month, while another variety of Monterey Jack is aged for up to six months. A type found in Spain is aged for about one year.
An aged version of this cheese, known as Dry Jack, can be churned or grated and used much like Parmesan cheese. Dry Jack was originally created by accident in 1915 when a San Francisco cheese wholesaler stored and forgot a number of wheels of fresh Jack cheese. When shipments of hard cheese from Europe were subsequently interrupted as World War I intensified, he rediscovered the stored Jack, which had become a well-aged hard cheese his customers found to be a good substitute for classic, aged hard cheeses such as parmesan.
Another version called pepper jack mixes hot peppers with Monterey Jack. Pepper jack is often used as an alternative cheese in dishes such as quesadillas, but can be eaten with bread or crackers as a snack. Other versions are flavored with garlic or pesto, though they are less common than pepper jack.
Because of its low content of tyramine, an organic compound thought to be associated with headaches, it is frequently recommended as one of the few cheeses that is safe to eat for migraine sufferers.
I adore the Deen brothers as much as I adore Paula Deen. Awesome family! This dish was so good. Spaghetti happens to be one of my favorite meals.
Bobby's Lighter Baked Spaghetti
Recipe adapted from thedeenbros.com
1 pound Italian sausage, casings removed
6 ounces whole wheat spaghetti pasta
2 tablespoon extra virgin olive oil
1 onion, chopped
1 green bell pepper, diced
1/2 cup water
1 (14.5 oz) can fire roasted diced tomatoes
1 (8 oz ) can tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
salt and pepper, to taste
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
Cook pasta according to package directions. Drain well.
In a large pot, heat oil over medium heat. Add onions and bell pepper, cook about 2 to 3 minutes. Add water, stirring occasionally, cook until tender, about 8 minutes. Add sausage, breaking meat up with a spoon, until browned, about 6 to 8 minutes. Stir in tomatoes, tomato sauce, season salt, pepper, oregano, basil and garlic powder, bring to boil. Reduce heat and simmer, covered, cook about 15 minutes.
Combine shredded cheddar cheese and monterey cheese.
Preheat oven to 350 degrees. Spray 2 quart casserole with nonstick cooking spray.
Add pasta to pot, tossing well to combine. Spoon half the pasta mixture into casserole. Sprinkle half the cheese. Spoon the remaining pasta mixture. Sprinkle remaining cheese. Bake until filling hot and cheese is melted, about 15 to 20 minutes. Enjoy!
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