Dry Jack
Preparation, uses, and 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.
Buying and storing tips
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.
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.
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)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.