As a melting pot, land of opportunity, enter other overused cliche for the USA here, we have ended up making our own versions of cheeses from hither and yon simply as a result of where our citizens have come from. Sometimes we get a bad rap for this, something about a lack of creativity or something.... I don't know. Regardless, what we have here today is not an American-made cheddar, an American-made brie, or and American-made anything from the Old Country. What we have here is full on, bleeds red white and blue, Chuck Norris and Bruce Willis approved American. It even has a long form birth certificate.
Jack (see Monterey Jack, Sonoma Jack, or today's Dry version) is a true American original, created in the 1890s in California by a one David Jacks. Most versions are soft and very young, but today's is a little more notable than your average grocery store variety. Vella Dry Jack, the Bear Flag Label variety reppin' California cheeses, is an aged version with an appropriately different texture and flavor.
Milk: Cow, unpasteurized
Rennte: Vegetable
Affinage: 7-10 months
Notes: Has won awards both domestically and internationally for it's exceptional character and flavor. Natural rind coated with oil, black pepper, and cocoa powder to seal the cheese without imparting an overpowering flavor.
Thoughts: This cheese is
unapologetically nutty and rich. The flavor is never too intense but is consistently dark, salty, and
savory, and even though it is truly very dry the flavor more than makes up for
the lack of creaminess. The cocoa on the rind adds a perfect hint of sweetness
that works off the grassy, nutty flavor and as the cheese crumbles in your
mouth the complex flavor hits all at once. One of the highlights of this cheese
is the aftertaste, however, which is remarkably meaty and grassy.
Caution
If you live in or even near Sonoma County, California you literally have no excuse not to stop by and visit the Vella family business at work. They are true American masters of their craft.
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