My cheese this week is one of the oldest artisanal American cheeses, from Vella Cheese Company which was founded in Sonoma in 1931. Tom Vella began aging his Monterey Jack cheeses to produce an alternative to parmigiano and pecorino during World War II, when Italian imports became unavailable. Tom’s son Ig took over the business in 1981, and has earned an “Ark of Taste” designation from Slow Food International as well as recognition for sustainability efforts such as installing solar panels on their historic creamery building. 

Dry Jack is aged 7 to 10 months, developing a smooth flavor and hard, flaky texture. It is creamy and a little sweet, slightly nutty like pecorino. While it is coated in cocoa and black pepper, giving it a unique brown exterior, those flavors are undetectable in the cheese. It would pair nicely with dark chocolate for dessert, though. It is also ideal for grating over pasta, in alfredo sauce or just snacking on its own. I enjoyed it with a Dashe 2006 Zinfandel from nearby Dry Creek Valley

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