So named because it originated in Monterey, California, this versatile cheese can be made from whole, partly skimmed or skimmed cow's milk. It's also called California Jack or simply Jack cheese. The widely available unaged version is buttery-ivory in color, semisoft in texture and has a mild, somewhat bland flavor reminiscent of American Muenster. It has high moisture and good melting properties, making it excellent for sandwiches as well as for cooked dishes. Some versions contain flavorings such as jalapeño pepper, garlic and dill. Aged or dry Monterey Jack bears a closer resemblance to cheddar, with its yellow color, firmer texture and richer, sharper flavor. Because of its lower moisture content it's often used as a grating cheese. Unaged Monterey Jack is available throughout the United States, whereas the aged version is usually only found on the West Coast or in specialty cheese shops. Sonoma Jack cheese, produced in Sonoma County, California, is very similiar to Monterey Jack and has both semisoft and dry versions. See also cheese.