Mezzo Secco represents our attempt to return to the 1930s. The genesis for this cheese lies in the need for a soft or medium soft cheese to hold up during the hot summer months in an "ice box." In California from the 1920's thru 1946, mechanical household refrigerators were found only in the homes of the wealthy, or in commercial establishments. The majority of households by far had iceboxes that were cooled by a melting block of ice. When summer weather came, milk and butter were placed directly onto the ice box, and other foods that needed cooling--including fresh cheese--were left to fend for themselves in the adjoining compartment.

Consumers requested a firmer fresh Jack that would not get runny, yet was not as firm as dry Monterey Jack. A midway formula evolved, hence Mezzo Secco, and was offered for sale from May to October, At the end of World War II, when mechanical household refrigeration became cheaply available, we stopped making Mezzo Secco.

In 1999, we revived Mezzo Secco, and were awarded a silver medal in the US Cheeks Championships. Mezzo Secco is a delicious complement to our line of Dry Monterey Jacks, and continues to earn national and international recognition.

2003 Gold Medal, 2003 California State Fair

2004, Silver Medal, International Cheese Championship

A true masterpiece of American cheese-making and an exclusive with us. Made like fresh Monterey Jack and further aged for another 7 to 10 months. Firm, pale yellow with a sweet nutty flavor. This cheese is great for grating, shredding, slicing, cooking or just plain eating. Marvelous in toasted cheese sandwiches, omelets and souffles. Delicious shredded on pasta, soups or tacos --for a taste that is unique and special. Can also be added to casseroles and enchiladas. Dry Monterey Jack will become one of your favorites!

1988 International Gold Medal Winner

2004 Gold Medal, Los Angeles County Fair

Special Select has all the same qualities as our Dry Jack -- just aged a little longer and better if you want to believe the hierarchy in the Cheese Industry. This cheese has a firmer texture than the Dry Jack, due to its extra aging (much like aged Reggiano Parmigiano) but it is well worth the effort. Special Select complements the flavor of fruits and wine and is excellent with pasta entrees. The possibilities are as endless as your imagination.

U.S. Cheese Champion 1995-96

Golden Bear Dry Monterey Jack

Golden Bear has all the same qualities as our Special Select Dry Jack -- but it is aged from two to four years to make it even better!! This cheese has an even firmer texture than the Special Select Dry Jack, due to its extra aging. Golden Bear is delicious eaten by itself when cut with a cheese wedge, or grated over any Italian delicacy.

California State Fair Gold Medal 2007

Hand selected aged wheels of Dry Monterey Jack grated to a fine consistency. Dried by a forced air process to retain the flavor, resulting in a natural product with no preservatives. The flavor is rich and slightly nutty. The taste is subtle, never overpowering. The salt content is low (about 1% in volume). Many of our customers use it in place of salt for flavor. Add it to your vinaigrette dressing. Sprinkle it on top of garlic bread before toasting. Mix it with your tomato sauce. Use in place of breadcrumbs to coat chicken, veal or meatballs before frying and of course, sprinkle it all over your favorite pizza. The uses are endless.

Storing: Do Not Refrigerate. Simply store in a sealed container with the rest of your canned goods.