Antiquarian Kathleen Manning of the Pacifica Historical Society (PHS) has discovered in an old cookbook that the original recipe for jack cheese may have been created at the Mori family restaurant on Mori Point around 1880, then hijacked to Jacks Ranch in Monterey, where the versatile semisoft cheese took on the name Monterey Jack.
PHS is selling Pacifica Jack, a local version of the cheese, for $8 a pound at its brand-new Pacifica Coastside Museum, which held its gala opening August 22 in the former Little Brown Church in Sharp Park.
Reports Pacifica.city: "Pacifica Jack has a firm, almost Brie-like texture with an extra-sharp, white-cheddar bite. At just under refrigerator temperature, when rubbed between thumb and forefinger, it smears rather than crumbles, and the three kids we taste-tested it on loved it. Use it anywhere you'd want a cheddar with a lower melting point or even anywhere you previously might have used Gruyere."
(Photo courtesy of Pacifica.city; story courtesy of Pacifica Tribune and Pacifica.city)