Dry Jack
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, & 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.
Storing
Although promoted as a grating cheese, Dry Jack is also an excellent table cheese. Seek out an opportunity to taste it. Like genuine Italian Parmesans, it can be eaten in paper-thin curls shaved from the wedge onto pasta, salads, and soups. Dry Jack should be stored in the refrigerator, tightly sealed in plastic wrap.
Nutrition 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)