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Chives & Dill Jack 8 oz. bar

Name: Chives & Dill Jack 8 oz. bar
SKU: 10039
Price: 10.0 USD
Availability: InStock

Adds great flavor, color, and variety to every cheese tray. Fresh taste of chives and rolled in dill before packing.

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Description

“light, flavorful, and perfectly balanced”
Adds great flavor, color, and variety to every cheese tray. Fresh taste of chives and rolled in dill before packing.

Chives and Dill Jack is our number one selling Monterey Jack Cheese!

This cheese boasts exciting beginnings. The American Cheese Society awarded this cheese second place in only its second year of production. Each year the American Cheese Society holds a judging and competition in conjunction with their annual conference. An opportunity to shine the spotlight on American cheesemakers by showcasing their talents, we have enjoyed submitting our cheeses over the years. The Chives and Dill Jack has also won second place in the Pennsylvania Cheese Makers Competition. Presently, it is our number one selling cheese and one of the original five Monterey Jack cheeses we began producing back in 2007.

Chives and dill strikes the perfect balance of herbs. We have carefully selected the dried herbs that go into each of our flavored cheeses. Choosing premium herbs is critical to making great cheese. Not all dried herbs have the high quality standards we look for when adding to our cheese. Over the years we have worked hard to add only the finest ingredients. I love the brilliant green color of both the chives and the dill selected.

“Made by hand” is a literal explanation of this cheese. We start with the freshest local milk in our vat and produce a lovely cheese by day’s end. After aging, this cheese is cut in eight ounce bars and then hand rolled on two sides in some of the fantastic dill.

Once packaged, the flavor profile becomes light, flavorful, and perfectly balanced. This cheese adds great flavor, color, and variety to any cheese tray. I have seen it used for appetizers at weddings and other special events. It looks great on a pick with several other cheeses, and is always included in our fish fry as part of a small cheese sampler. The combination of herbs and creamy monterey jack goes great with fish! One of our most popular and well known cheeses, Chives and Dill is included in so many gift packages.

Many folks have told me, “Chives and Dill is my favorite cheese you make.”

Shipping and Return

All cheese orders are shipped quickly and packed with insulated pouches and ice packs to keep them cold during transit. It is normal for the ice packs to melt, and cheese may arrive at room temperature. The cheese is sealed airtight and safe to eat. Please refrigerate upon arrival.

We do not accept returns on perishable products.

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COFFEE COOP

Cheese Making Process

At September Farm, cheesemaking begins with fresh whole milk from local dairies, carefully pasteurized to preserve its natural quality. Once warmed to ninety degrees, cheese culture is added to develop flavor and rennet is introduced to set the milk into a custard-like curd. The curds are cut into delicate cubes, gently cooked, and salted to balance flavor and act as a natural preservative. At this stage, we may add special seasonings—like those in our national award-winning Chives and Dill Jack—before pressing the curds into hoops and moving them into aging. Depending on the style, the result is either the rich sharpness of Cheddar or the smooth, creamy character of Monterey Jack, with every block hand-packed, cut, and cared for using time-honored methods.

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Ingredients

Aged 2–3 weeks, Jack has a mild, creamy flavor and smooth texture. Melts easily, making it perfect for casseroles, quesadillas, and sandwiches.

Aged 3-6 months, this firm cheddar offers a creamy, mild flavor with a smooth texture, and melts beautifully for versatile recipes.

Microbial rennet

A natural enzyme microbial rennet is used to coagulate the milk.

Pasteurized Milk

We make our cheese with fresh pasteurized whole milk from local cows.

Salt

We add pure salt to bring out the natural flavor and preserve the cheese.

Cheese Culture

we use cheese culture to produce acid & aiding for formation of curds

Color: Pale ivory to light yellow

Texture: Semi-soft, smooth, and sliceable

Flavor: Mild, buttery, and slightly tangy

45% moisture, 50% milk-fat

Uses/Serving Suggestions

Melts easily, making it ideal for casseroles, quesadillas, and grilled cheese.

Pairs well with spicy peppers in Pepper Jack variations.

Great sliced for sandwiches or cubed on snack trays.

Monterey Jack Cheese History

Monterey Jack originated in Monterey, California in the 1800s. Spanish missionaries first made the cheese, and later it was produced and sold by businessman David Jack, whose name became tied to the variety. Known for its mild flavor and creamy texture, it has become a staple in American kitchens.

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