CALIFORNIA CHEESE

California Cheese making started in the 1750s, when the Spanish Missionary Father Junipero Serra brought dairy cows and cheese production to state settlers and natives. California 's population swelled as the tale of the gold rush attracted fresh immigrants from around the country. Throughout the wake of this population explosion, many of them went into the dairy industry and the California Cheese sector expanded.

In 1860, California had 100 000 head of dairy cattle, which is impressive considering that the first commercial dairy started just three years ago.

The tradition of California Cheese production has persisted to this day. In 1993, California's milk production hit an unprecedented USD 25 billion, rendering California the top consumer of milk in the United States.

The best recognized California Cheese is Monterey Jack. The "Monterey" part of the name derives from the town of Monterey, on the coast of central California, near the popular golf course of Pebble Beach. The "Jack" comes from David Jacks, the first to sell the California Cheese in the early 1900s.

The recipe originated from his Swiss and Portuguese dairy workers, who focused it on old recipes from the Spanish Mission. Jack production has been taken up by other states and nations, but California still makes more Monterey Jack Cheese than any other territory.