In all my travels, I've never met anyone like Ig Vella and I've never tasted cheese like his Dry Jack. Each is an iconoclast. A wedge of his flagship cheese has more character than a bushel full of industrial "Monterey Jack" imitations.

Dry Jack combines the crumbliness of Parmigiano-Reggiano and the butteriness of well-aged cheddar into a single, golden chunk. This is a cheese I come back to again and again, and each time is a revelation. It keeps a long time, too.

Our current wheels have been aged just over a year and are really beginning to peak in flavor.  Over time, some cheeses will develop a bitey quality but not this cheese.  This cheese ages so well and I'm convinced it only becomes better with age.  The wheels from this batch have an extroidinary creaminess with a slight taste of almonds, then finishes with a bit of that juicy meatiness we've come to expect from a great dry jack.