Dry Monterey Jack (simply Dry Jack) is an aged version of the Monterey Jack that originated in the United States in the mid-1950s. Dry Jack was created by accident in 1915. During World War I, an aged version of Monterey Jack - Dry Jack was developed to replace the European cheeses mainly, Grana and Parmesan that were not available due to the war.
Dry Jack cheese is a firm cheese with a pale yellow pate, a nutty yet mild and assertive flavour. The cheese is similar in texture to Parmesan, and it is a good substitute for churning and grating over salads, pasta, soups or tacos. The cheese can be shredded, cooked, or sliced. You will never go wrong by grating Dry Jack over casseroles, toasted cheese sandwiches, omelettes and soufflés. Consider Chardonnay, Pinot Noir, Rose, Shiraz or Zinfandel with a Dry Jack.