Description

Dry Jack: is an aged version of the Monterey Jack.

Semi-Hard cheese, aged from six months to up to four years. Dry Jack Cheese is made with a longer cook and stir time to dry out the curds, then it is pressed in a cloth without cheese molds.

Once formed, a spicy surface rub with cocoa, pepper, coffee, and oil is applied to the surface while aging. This process creates a spectacular presentation and a yummy cheese. Firm in texture with a pale yellow pate, the cheese has a rich, nutty yet mild and assertive flavour.

As the cheese ages Dry Jack wheels become increasingly brittle and becomes similar in texture to Parmesan. The cheese can be shred, cooked, sliced or even eaten as it is.