It also contains actual roasted garlic puree. My goodness. Why didn't someone think of that sooner? I mean, maybe somebody did, but this is the first I'm hearing of it. There is a reasonable amount of garlic flavor, but I think they could have amped it up, personally. But then Sonia and I are both oddly fond of garlic. Raw garlic. Roasted garlic. Black garlic. You name it. I think pureed garlic is a good choice for this cheese. Big chunks of garlic might have made the texture a bit funky.
We threw this cheese on our Italian subs with beef bresaola and turkey pepperoni. It was perfect. We put slices on our chicken burgers, too. Again, perfection. It adds not only the creamy, buttery milkiness of Monterey Jack, but also the peppery bite of basil and the umami herbaceousness of garlic. It worked on grilled cheese, in omelets, and on salads.
There’s something almost unfair about putting basil and garlic into Monterey Jack. Monterey Jack is already one of those cheeses that seems genetically engineered to get along with everybody—it’s mild and creamy and generally just happy to be here. Then along come basil and roasted garlic, giving the whole thing an Italian makeover. It’s like Monterey Jack went on vacation to Italy, came back wearing linen pants, and now won’t stop talking about how much better everything is over there. And honestly? I’m okay with it. This cheese has personality without becoming one of those aggressively flavored cheeses that tastes like somebody emptied the spice cabinet into a vat of dairy.
I went through a pepper jack phase some years ago, but I've since grown out of it. Let the days of basil jack begin. Five bucks for ten slices. Kosher. Would buy again. Sonia and I both give Trader Joe's Basil & Garlic Monterey Jack Cheese eight and a half out of ten stars.
Bottom line: 8.5 out of 10.
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