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Really good
Food and Drinks
You Don’t Know Jack
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<blockquote data-quote="cheryl" data-source="post: 1719" data-attributes="member: 1"><p><a href="https://www.tastecooking.com/dont-know-california-monterey-jack-cheese/" target="_blank"><strong>You Don’t Know Jack - Taste Cooking</strong></a></p><p></p><p><strong>Gather ’round, America’s melting cheese has a story to tell.</strong></p><p></p><p>his is a tale about a great American cheese, a cheese so obscure almost nobody knows it. A hard-to-find, sometimes absurdly expensive cheese. A delicious and sweet buttery beauty of a cheese, made in two officially recognized styles, each with a California pedigree and die-hard fans whose praise always fails to break through to the mainstream.</p><p></p><p>It’s Monterey Jack. And if you think I am kidding, please come cut a chunk of the fruity, amber-hued, two-year-old wedge of Special Select Dry Jack from Vella Cheese now sitting on my kitchen counter, which cost me $35 plus shipping.</p><p></p><p>Most people who care about food recognize that there are higher levels of quality in other commodity cheeses—that you can buy Grafton Clothbound Cheddar or the real-deal Swiss, called Emmentaler. But Monterey Jack, born in California’s Monterey County but now made around the country, hasn’t yet been so lucky: Though you’ll find artisan versions made all over the country—mostly small-batch products sold at farmers markets or markets that buy locally—it’s still seen as a flabby rectangle good only for quesadillas.</p></blockquote><p></p>
[QUOTE="cheryl, post: 1719, member: 1"] [URL='https://www.tastecooking.com/dont-know-california-monterey-jack-cheese/'][B]You Don’t Know Jack - Taste Cooking[/B][/URL] [B]Gather ’round, America’s melting cheese has a story to tell.[/B] his is a tale about a great American cheese, a cheese so obscure almost nobody knows it. A hard-to-find, sometimes absurdly expensive cheese. A delicious and sweet buttery beauty of a cheese, made in two officially recognized styles, each with a California pedigree and die-hard fans whose praise always fails to break through to the mainstream. It’s Monterey Jack. And if you think I am kidding, please come cut a chunk of the fruity, amber-hued, two-year-old wedge of Special Select Dry Jack from Vella Cheese now sitting on my kitchen counter, which cost me $35 plus shipping. Most people who care about food recognize that there are higher levels of quality in other commodity cheeses—that you can buy Grafton Clothbound Cheddar or the real-deal Swiss, called Emmentaler. But Monterey Jack, born in California’s Monterey County but now made around the country, hasn’t yet been so lucky: Though you’ll find artisan versions made all over the country—mostly small-batch products sold at farmers markets or markets that buy locally—it’s still seen as a flabby rectangle good only for quesadillas. [/QUOTE]
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You Don’t Know Jack
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