American Cheese vs. Monterey Jack

American cheese and Monterey Jack are two of the most popular cheeses in the United States. Both are known for their mild, creamy flavor and excellent melting properties, making them staples for cheesesburgers, grilled cheese sandwiches, quesadillas and other classic American foods.

But while they share some key traits, American and Monterey Jack are very different cheeses with distinct origins, ingredients, nutrition profiles and best uses.

A Brief History of American Cheese

Despite its name, American cheese originated in Switzerland as emmental cheese. Emmental is known for its distinctive holes and nutty, mellow flavor.

In the early 1900s, American dairymen sought to recreate emmental for the U.S. market. After much experimentation, James and Norman Kraft patented a method in 1916 to manufacture the first mass-produced processed cheese (another name for American cheese).

The Krafts dubbed their product American cheese as a patriotic marketing tactic during World War I. Their creation could be made cheaply, stored easily and shipped nationwide. Thanks to these qualities, American cheese soon became a lunchbox staple and vital food ration during both world wars.

Today, brands like Kraft continue churning out American cheese in factories across the country. Traditional American cheese is made by blending cheddar or colby with emulsifiers, then heating everything into a homogeneous final product.

A Brief History of Monterey Jack

Monterey Jack traces its origins to Mexican Franciscan friars in Alta California during the late 18th century. The monks crafted a creamy, semi-soft white cheese from cow’s milk, which they called queso del pais (“country cheese”).

Around the 1850s, an entrepreneur named David Jacks began selling the monks' cheese. He bestowed it with the name “Jacks cheese,” later respelled as Monterey Jack. Unlike emmental-inspired American cheese, Monterey Jack is an original California creation.

Key Differences Between the Two Cheeses

Though both are known for melting well, American and Monterey Jack have several key differences:

• Ingredients: American cheese is a processed blend of cheese, emulsifiers and other ingredients. Monterey Jack is a simpler, minimally processed cheese usually made from just cow’s milk, cultures, enzymes and salt.
• Texture: Due to its emulsifiers, American cheese has a smooth, uniform plastic-like texture. Monterey Jack is classified as semi-soft, with a springier, more “natural” body.
• Flavor: American cheese is prized for its very mild taste. Monterey Jack has a subtly tangy, buttery flavor with hints of nuttiness.
• Melting: American melts evenly into a cohesive gooey liquid. Monterey Jack becomes stringy when melted.
• Nutrition: American cheese is higher in sodium but lower in calories than Monterey Jack. Both offer calcium, protein and vitamins A and B12.
• Cost: Pre-sliced and packaged American cheese is considerably cheaper than refrigerated blocks of Monterey Jack.
• Uses: American cheese works best in cooked applications like grilled cheese. Monterey Jack is preferred for uncooked uses like snacking.

Ingredients in American Cheese vs. Monterey Jack

Understanding what goes into each cheese gives insight into their differing textures, flavors and nutrition.

Ingredients in American Cheese

Traditional American cheese contains just five or six ingredients:

• Milk: Themilk protein casein gives American cheese its characteristic stretchiness.
• Cheddar/colby cheese: Blended with the milk proteins to contribute flavor.
• Emulsifiers: Ingredients like sodium citrate bind ingredients together and create a smooth texture.
• Salt: For flavor.
• Annatto: A natural plant extract that gives American cheese its yellow orange hue.
• Preservatives: Help prevent spoilage.

Due to its highly processed nature, the FDA prohibits American cheese from being legally sold as “cheese”, hence labels dubbing it a “cheese product.”

Ingredients in Monterey Jack

As a classic artisanal cheese, Monterey Jack is crafted from just four ingredients:

• Cow’s milk: The sole ingredient that makes up Monterey Jack. Whole milk varieties boast a richer flavor.
• Rennet: An enzyme that helps coagulate the milk into curds, the base of cheese.
• Cultures: Bacteria that ferment the milk and produce Monterey Jack’s signature tang.
• Salt: For flavor and preservation.

With its simple, time-tested farmhouse methods of production, Monterey Jack meets legal standards to be labeled as an actual “cheese.”

Nutrition Comparison

Given their differing ingredients and production methods, American and Monterey Jack unsurprisingly deliver different nutrition profiles.

Per 1 ounce serving:

As shown above, American cheese is significantly higher in sodium, packing nearly 500mg per ounce. This gives it a tangier, saltier taste. Monterey Jack has far less sodium per serving.

Monterey Jack has a slight edge in nutrition thanks to being lower in bad fats and higher in protein and calcium. But both cheeses deliver ample amounts of bone-building calcium and vitamin B12.

Given its lower fat and calorie counts, Monterey Jack can be considered the healthier choice. However, those watching sodium intake should limit their American cheese portions or seek out reduced-sodium varieties.

Best Uses for American Cheese vs. Monterey Jack

Their differing textures and flavors mean American and Monterey Jack excel in different applications.

Best uses for American cheese:

• Grilled cheese sandwiches
• Cheeseburgers
• Quesadillas
• Macaroni and cheese
• Pizza
• Cheese sauces and dips

Thanks to its uniform melting, mild flavor and salty tang, American cheese isoptimized for cooking. It smooths out and blends into cheese sauces or pizza toppings seamlessly. The emulsifiers prevent oil separation, keeping cooked American cheese stable and silky.

Best uses for Monterey Jack:

• Snacking
• Salads
• Omelets
• Tacos
• Quesadillas
• Sandwiches

Monterey Jack is best enjoyed uncooked to preserve its delicate flavor and springy texture. Its subtle tang and hints of buttery sweetness shine when cubed for salads or snacking. Monterey Jack’s pliable nature also makes it perfect for cold sandwiches.

Melting mutes Monterey Jack’s nuanced tastes. Its stringy melted consistency doesn’t work as well for pizza as smooth American cheese. But Monterey Jack can still be cooked into omelets, quesadillas or tacos in a pinch.

Flavor Variations

Both American and Monterey Jack come in a range of flavor variations:

• Pepper Jack: Monterey Jack or American cheese blended with spicy jalapeño and bell peppers.
• Habanero Jack: Monterey Jack infused with tangy, fiery habanero chilis.
• Garlic Jack: Monterey Jack with pungent roasted garlic notes.
• Colby Jack: A mixture of Monterey Jack and Colby cheeses. Milder than plain Monterey Jack.
• Cheddar Jack: Monterey Jack blended with sharp cheddar for a bold, complex flavor.
• Swiss cheese: A low-sodium processed American cheese flavored with nutty Swiss emmental.

The possibilities are nearly endless for creative flavor infusions of both types of cheese. Cheesemakers are continually innovating new varieties.

Which Should You Choose?

American and Monterey Jack each have their merits. Keep these key differences in mind when deciding which to use:

• For a quick and convenient melty cheese to stock in your pantry for cooking, choose good old American cheese.
• When you desire a minimally processed artisanal cheese with more complexity, go for Monterey Jack.
• If limiting sodium, fat or calories, opt for mild Monterey Jack.
• If you dislike additives in your foods, natural Monterey Jack fits the bill.
• For the best value and a cheese to freely melt without reservation, American cheese wins out.
• If you prefer to buy pre-sliced or pre-shredded cheese, American cheese is widely available in those handy formats.

At the end of the day, their shared melty, mild nature means both American and Monterey Jack work interchangeably in many recipes. So don’t be afraid to substitute one for the other depending on what you have on hand. With good techniques, you can achieve cheesy perfection with either of these classic cheeses.

FAQs

Is American cheese real cheese?

Due to containing extra ingredients like emulsifiers, American cheese legally can't be labeled as "cheese" and is dubbed a "pasteurized prepared cheese product." But it does contain real cheese ingredients like milk and cheddar or colby cheese.

Is American or cheddar cheese healthier?

Monterey Jack is healthier than either, being lower in sodium and fat than American cheese and cheddar cheese. But cheddar cheese is lower in sodium than American cheese.

What’s the difference between Monterey Jack and pepper Jack?

Pepper Jack is Monterey Jack cheese that's had spicy jalapeño and bell peppers mixed in. It offers a fiery kick while retaining Monterey Jack's creamy, pliable texture.

Can you use Monterey Jack instead of mozzarella?

You can substitute Monterey Jack for mozzarella in dishes like pizza or lasagna in a pinch, but mozzarella will give better melt, stretch and browning due to its higher moisture content.

Is Monterey Jack cheese good for you?

Yes, Monterey Jack contains ample calcium and protein. Compared to other cheeses, it’s lower in sodium and fat, especially saturated fat. In moderation, it can be part of a healthy diet.

Can you freeze Monterey Jack cheese?

You can freeze Monterey Jack cheese to extend its shelf life. Thaw it slowly in the fridge before using to prevent texture changes. Grated Monterey Jack freezes especially well.

What’s the difference between Monterey Jack and queso blanco?

Authentic queso blanco is the original Mexican "white cheese" that later became known as Monterey Jack when produced by American settlers in California. So they share very similar origins and traits like a creamy, mild flavor.

Conclusion

American and Monterey Jack are used in countless cheesy American classics thanks to their meltability and mild taste.

By understanding what sets these two cheeses apart, from their backgrounds and ingredients to nutrition and best uses, you can effortlessly incorporate either into your cooking and eating.