Monterey Jack

Monterey Jack is a semi-hard American cheese made from cow's milk. It originated in the 18th century in the Monterey, California area, and is produced by Franciscan friars. The cheese is typically made using pasteurised milk, bacterial cultures, rennet, and salt, and is aged for a short period.

Monterey Jack is a popular cheese for melting due to its mild flavour and smooth texture. It is often used in Mexican and Tex-Mex cuisine, such as in quesadillas, nachos, and as a topping for burgers and sandwiches. Its versatility also makes it a common ingredient in processed cheese products and ready meals.

Monterey Jack is a dairy product and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. Like other cheeses, it is a source of protein, calcium, and vitamin B12. It also contains saturated fat and sodium. The NHS Eatwell Guide advises that fatty dairy products should be consumed in moderation as part of a balanced diet. There are no specific regulatory concerns or notable controversies surrounding Monterey Jack consumption at typical levels.