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Cheese

Aged Monterey Jack - who knew?

BobB | May 13, 201005:40 AM     31

I'm generally a fan of strong cheeses (blues, aged goudas, the better triple cremes like Explorateur) and only occasionally buy monterey jack, mainly for melting on burritos and such. But I had an interesting experience yesterday - I found an unopened package of jack cheese in the fridge (Cabot brand, 10 oz shrink-wrapped stick) that I had bought a while back and forgotten about.

The "expiration date" on the package was February, so I'm guessing I must have bought it in December or January. I was going to toss it, but there was no visible mold, so I decided to cut into it and check it out first.

What a revelation! The biggest difference is in the texture - it has ripened into a semi-soft cheese, at room temperature actually spreadable. And the flavor has deepened, not in an "off" way, but somehow richer and more savory than any jack I've ever tasted. The only thing I can compare it to is a really soft Bom Petisco.

Has anyone else experienced this? I'm tempted to buy more and age it just to see if I can replicate this.

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