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Joy's Tomato Basil Jack 8 oz. bar

Name: Joy's Tomato Basil Jack 8 oz. bar
SKU: 10041
Price: 10.0 USD
Availability: InStock

Sun-dried tomato and basil flavor this cheese bearing the name of the owner’s mother and daughter.

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Description

“summer’s traditional all-star combination of flavors: tomato and basil”

Sun-dried tomato and basil flavor this cheese bearing the name of the owner’s mother and daughter.

This delicious cheese incorporates summer’s traditional all-star combination of flavors: tomato and basil. “This combo is an ideal example of how even the simplest of food pairings, when ingredients are of quality, can become a dish to remember. It’s an ideal example of how you don’t always need a long list of ingredients or complex culinary procedures to put together something that tastes incredibly delicious.”

As our entire family became involved in the business, it wasn’t long before some family names began to show up on the cheese labels! Joy’s Tomato Basil Jack was to be named after Dave’s mother Joy and her love for cooking. “For as long as I can remember, my mother was always in the kitchen cooking. Our house was always filled with the most incredibly enticing smells.” Our oldest daughter is also named Joy.

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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