Monterey Jack Cheese: Cultured Pasteurized Milk

Monterey Jack is a semi-hard cheese made from cow's milk. It is a derivative of the original Monterey Jack cheese, which was first made by Spanish monks in the 18th century in the region of Alta California. The 'cultured pasteurized milk' indicates the milk used has been treated with heat and then had beneficial bacteria added to help develop its characteristic flavor and texture.

Monterey Jack cheese is primarily used as a food ingredient for its rich, mild flavor and excellent melting properties. It is a popular choice for pizzas, quesadillas, sandwiches, and as a topping for various dishes. Manufacturers use it to add a cheesy flavor and creamy texture to processed foods.

Monterey Jack cheese is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is a source of protein, calcium, and vitamin B12. Like other dairy products, it contains saturated fat and cholesterol. International bodies like JECFA have evaluated cheese and dairy products, but specific evaluations for Monterey Jack are not typically detailed separately. Consumption within a balanced diet is not associated with adverse health effects for most people.