In order to avoid any delays over the weekend. Orders placed after (ex. 1:00 on Thursday) will be shipped out the following Monday.
Jack in a Box
Our top four selling Monterey Jack cheeses and a cheese wire wrapped up in a lovely wooden box.
Jack in a box
Our four top-selling Monterey Jack cheeses and a cheese wire wrapped up in a lovely wooden box.
List of Products:
- Wooden Box
- 8 oz. Honey Brook Jack
- Taste the freshness in this delicious, mild Monterey Jack cheese!
- 8 oz. Pepperoni Jack
- With pizza ingredients like pepperoni and oregano, this is our most popular Monterey Jack cheese.
- 8 oz. Chives & Dill Jack
- Adds great flavor, color, and variety to every cheese tray. Fresh taste of chives and rolled in dill before packing.
- 8 oz. Jumpin’ Jack Jalapeno
- Jalapenos make this fresh, creamy cheese a customer favorite.
- Cheese Wire
- This nifty little gadget slices cheese and butter quickly, easily, and safely so you never have to worry about cutting your hand. Two different sides give you two options for thickness: 2 mm and 3 mm
Mild flavor. Easy melting. Good slicing and shredding. Convenient forms and flavors.
Milk from a local dairy is first pasteurized before it is ready for cheesemaking. When the milk is at ninety degrees the first ingredient, cheese culture, is added to the milk. Cheese culture, which activates the milk and turns the milk sugars into lactic acid, is also a key ingredient to identifying the cheese’s character after aging. The next ingredient added is rennet. This ingredient is an enzyme that causes the milk to coagulate, a very fascinating part of cheese making, as the cheese sets up like custard in approximately twenty minutes.
It is then time to cut the curd. This is done by placing curd knives into the vat. These curd knives are basically sets of wires that run horizontally and vertically and cut the entire vat from top to bottom into quarter inch cubes. These cubes are very soft and fragile at first but as they cook, they firm up and continue to release more whey. Cooking the curd is a very delicate process as we heat the vat with steam from ninety degrees to 102 degrees only allowing it to rise two degrees every five minutes. When the curd is completely cooked we will have 600 pounds of curds from 6000 pounds of milk. Approximately ten percent becomes cheese.
Monterey Jack cheese is a washed curd. Monterey Jack, Colby, and Longhorn are all examples of washed curd cheeses. After the whey is drained, we add water back to the vat and rinse the curd. The next step is to dry the curd. After the curd is sufficiently dried, we add salt to neutralize the acidity in the cheese. The salt also acts as a natural preservative. The whey that has been drained is eventually spread on neighboring farm fields as fertilizer. Whey is a byproduct of cheese making but when processed, can be found in other foods we eat as well as some animal feeds.
The hoops are lined with cheesecloth, and once filled are all ready to go into the press. When put under pressure, the curds knit together to form perfect blocks of cheese. More whey will be expelled from the blocks while under pressure. The next day the cheese will be removed from the press. It is then packed air tight and placed into aging. Our Monterey Jack cheese is a fresh cheese and ages for about one to two months before cutting into eight ounce bars.
monterey jack history
An American original, Monterey Jack was first invented and made in Monterey Bay, California by Spanish Franciscan missionaries during the late 1700s and early 1800s. In 1882, David Jacks, a dairy owner and businessman began marketing it throughout Monterey and eventually all throughout California. People soon began to refer to this semi-soft, white creamy cheese as “Jack’s Monterey” or Monterey Jack’s Cheese” eventually earning the name Monterey Jack.
We guarantee all products to arrive in satisfactory condition to the address given if delivery can be made when first attempted. Delivery services will not forward our packages and many of our gifts can’t stand reshipping. We cannot assume responsibility for perishable products if we are given an incorrect address.
Orders are shipped Monday through Friday. Consideration is given when shipping to warmer climates to ensure fastest shipping methods. We ship our products UPS or USPS.
Orders are processed and shipped Monday through Friday. When shipping to warmer climates, we avoid shipping over the weekend.
Time Most orders arrive between 3-6 business days, depending on processing time and destination. If you would like your order to arrive on a specific time frame, please make note of this in the comment section of your order.