234 THE BOOK OF CHEESE 



fornia, about twenty-five years ago, in small quantities, 

 but after it was found to sell well other counties started 

 to manufacture it. As Monterey was the first county 

 to make this product, it was named " Monterey " cheese. 

 In order to distinguish the cheese made in other counties 

 from this, it was suggested that it be given a name and, 

 consequently, it was called " Jack " cheese. This has 

 been accepted as its true name. The cheese is made 

 mostly by Portuguese and Italian-Swiss, although some 

 of the best of the variety is now manufactured near 

 Modesto, California. 



This cheese is adapted for manufacture on small dairy 

 farms, where there is inexpensive and scanty equip- 

 ment. The smaller sizes of cheese are made and ripened 

 quickly. It has become widely used in California. 



The cheese is made every morning, from evening's 

 and morning's milk. The former is put into the cheese 

 vat at night, and morning's milk is added as milking is 

 going on. When the milk is all in the vat, it is immedi- 

 ately warmed to 86 to 88 F. and rennet extract is added 

 (when milk has 0.2 to 0.21 of 1 per cent acidity) at the 

 rate of 6 to 8 ounces to 1000 pounds of milk. No coloring 

 matter is used. It is ready for the curd-knife in thirty to 

 thirty-five minutes, its readiness being determined the 

 same as in making Cheddar cheese. The curd is first cut 

 lengthwise of the vat with the horizontal curd-knife and 

 allowed to stand until the whey rises over and partly 

 covers the curd, when it is cut again with the vertical 

 curd-knife crosswise of the vat. It is then hand-stirred, 

 gently at first, and the stirring is finished with the rake. 



Either a steam-heating or self-heating vat is used (the 

 steam-heating vat is preferred) and temperature increased 

 about one degree in five minutes. The curd is heated to 



