monterey jack cheese

English to German Other Cooking / Culinary cooking

recipe for cornbread!

Proposed translations (German)

4 +1	Monterey Jack Kaese	cochrum
4 +1	Monterey Jack Käse	Klaus Dorn (X)
5	Monterey-Jack-Käse
5	Monterey-Jack-Käse
5	Monterey-Jack-Käse
5	Monterey-Jack-Käse
5	Monterey-Jack-Käse
4	Monterey Jack Käse	Sven Petersson

Proposed translations

12 mins

cochrum

Germany

122 answers

Selected

Monterey Jack Kaese

similar to Edamer

Halbfester Schnittkäse
Dieser Käse aus nachgewärmtem, gepreßtem Bruch wird in kühler und sehr feuchter Umgebung relativ lang affiniert. Halbfeste Schnittkäse haben einen festen, blaßgelben Teig, der nicht ausgetrocknet oder brüchig und an der Rinde nicht dunkler sein darf. Diese Käsesorte enthält zwischen 40 und 60% Wasser. Zu diesem Käse gehören beispielsweise Gouda, Cheddar, Cantal, Reblochon, Edamer, Fontina, Tomme oder Monterey Jack

Reference:

http://www.idb.ie/german/products/monteray.htm

http://www.cheese.com/Description.asp?Name=Monterey%20Jack

Peer comment(s):

agree

Wirbeleit : two points, though: 1 - the correct spelling is "Monterey-Jack-Käse". 2 - if that looks weird, and it's clear from the context that we're talking about cheese, just write "Monterey jack".

31 mins

4 KudoZ points awarded for this answer. Comment: "thank you! the list of similar cheeses was also very helpful."

12 mins

Klaus Dorn (X)

3211 answers

Native in English & German

Monterey Jack Käse

As far as I am aware, it is not translated.

see link below:

Reference:

http://www.foodnews.ch/x-plainmefood/produkte/Kaeselexikon_Kaesearten.html

Peer comment(s):

agree	Sven Petersson : The speed of youth! KudoZ to you! 3 mins
	Thanks :-)), I just got up, that's when I'm fastest...

13 mins

Sven Petersson

Sweden

17353 answers

Native in English

Monterey Jack Käse

Monterey Jack is proper name.

Description:
The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack's consistency depends on its maturity; most softer varieties (common in American supermarkets) is aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a buttery, bland taste and melts easily. Fat content is 25 per cent water content is 45 per cent.

Reference:

http://www.cheese.com/Description.asp?Name=Monterey%20Jack

Peer comment(s):

neutral	Klaus Dorn (X) : as you can see, speed isn't everything here... 15 mins
	Let's be good losers!

6 hrs

Monterey-Jack-Käse