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Monterey Jack Cheese vs Triple Crème Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. The origin of Triple Crème Cheese is not specified.

Milk Type and Treatment

Monterey Jack Cheese can be made out of milk from pasteurized cow's milk and is typically pasteurized during processing. Information on the milk type and treatment for Triple Crème Cheese is not available.

Composition and Texture

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. Similarly, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy texture..

Flavor and Aroma

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. The aroma is not specified.. The flavor and aroma details of Triple Crème Cheese are not available.

Appearance and Aging

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. Detailed information on the appearance and aging of Triple Crème Cheese is not available.

Rind and Rennet Type

Monterey Jack Cheese's rind is not specified, and it uses animal rennet. Information on the rind and rennet type of Triple Crème Cheese is not provided.

Monterey Jack Cheese Triple Crème Cheese
Country of Origin United States
Specific Origin Monterey County, California France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Pasteurized cow's milk
Milk Treatment Pasteurized
Fat Content Not less than 50% on a dry basis Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Not more than 44% Approximately 50-60%, contributing to its lush, creamy texture.
Texture Mild to firm
Flavor Mild to full-flavored
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.
Colors Cream to golden
Age Six weeks to ten months
Rennet Type Animal