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Vella Special Select Dry Monterey Jack (8 ounce) by igourmet.com

Vella Special Select Dry Monterey Jack (8 ounce) by igourmet.com

zoom enlarge 		Brand: Vella
Category: Gourmet

Buy New: $8.99



Avg. Customer Rating: 5.0 out of 5 stars 1 reviews

Country: united-states-of-america
Media: Misc.
Size: 8 ounce

ASIN: B00182M05M

Availability: Usually ships in 1-2 business days
Features:
  • Since 1931 one of the USA's great cheeses
  • Rich and nutty in flavor
  • Rind rubbed with a mixture of cocoa and spices
  • Hard enough to grate
  • Made in the USA from pasteurized milk
Editorial Reviews:

Product Description
Vella Cheese is an old timer in the world of making great American cheeses. Tom Vella began making cheese in 1931 in the Sonoma Valley of California. The company is now run by his son, Ig Vella, and is famous for its Jack cheeses. Jack cheese was created in the Gold Rush Days in Monterey, California by a Scotsman, named David Jacks. This Special Select Jack has all the same characteristics as Vella's regular Dry Jack, with its hard, pale yellow interior and sweet, nutty flavor. It is aged for a full year (as opposed to seven months) to develop an even harder texture and more intense flavor, making it similar to a Parmigiano Reggiano. This cheese goes well with fruit and wine and is excellent shaved over pasta.

  • Made from cultured cow's milk.
  • Made from pasteurized cow's milk.
  • Suitable for vegetarians
  • Photo depicts whole 8 lb. form of cheese.
  • We cut and wrap this item by the 1/2 pound.
  • Please contact us if you would like to purchase the whole form.


Customer Reviews:

5 out of 5 stars A Jack with elements of Parmesan-like taste   November 9, 2008
As either an appetizer, a postprandial or a cheese for various cooking uses, this is an excellent cheese.

(Well, any cheese by Vella is. My personal favorite is its raw milk Cheddar. And, Vella has a new Golden Bear cheese, a longer-aged and even drier version of this cheese here.)

This is TOTALLY unlike your supermarket Jack, or even what many artisanal makers might turn out in Jack cheeses. By dry, we're talking Cheddar-level dry. And, with that, comes a tanginess, a hardness, and a texture that all have some parallels to Parmesan, at least in my world.

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