This rindless semi-soft Monterey Jack cheese is made of pasteurized milk from dairy farms in the Outaouais region. It has a soft, homogeneous interior with a very subtle, slightly tangy taste with light hazelnut aromas. It melts well and is ideal for dishes that are baked or served au gratin. The versatile cheese can also be added to soups or used to thicken sauces.
Monterey Jack is an American cheese that was first made in California in the 1880s and popularized by David Jack. Monterey Jack La Trappe à Fromage is made every week following the American tradition.
The Monterey Jack La Trappe à Fromage is available at any of the cheese maker’s seven locations, in Hull, Gatineau (2), Masson, Cantley, Aylmer and Val-des-Monts, as well as in grocery chains in the Outaouais region.