First made in California in the mid 19th Century by a Scotsman named David Jacks, Jack was originally designed to ripen for about a week to give a mild, soft white cheese. Its rind is also soft and natural. From California (soft) to Wisconsin (firmer) there are plenty of mildly tangy, acidic Jacks made today. Dry Jack is made by aging Monterey Jack for seven to ten months, resulting in sharp and nutty flavors.
Wine: California Chardonnay; (Dry Jack: Zinfandel; Sonoma Dry Jack: Rhône reds)