One of the first American artisan cheeses, this aged Monterey Jack is rubbed with cocoa powder and black pepper with a nutty, pale yellow interior.
The Vella family has been making artisan cheese in Sonoma, California since 1931. This dry jack is aged an extra 7-10 months to achieve its dry texture and nutty flavor. Well suited to be shaved over a salad, or melted on a grilled cheese.
MILK: pasteurized cow's milk
TASTING: dry, salty, hard
SERVING: melted on a grilled cheese sandwich, grated over soups
PAIRING: dark lagers, chardonnay, dried fruits and nuts