Monterey Jack is made from cow's milk, as opposed to (true) mozzarella's water buffalo milk. It was developed in California by a Scotsman, David Jacks, in 1882 or 1916. It has a smooth, bland taste and melts easily, which makes it one of my favorites cheeses for nuking on Triscuits. Its consistency ranges from soft to hard, depending on maturity. The kind I use on Triscuits is of the softer variety, which is aged about one month. Monterey Jack meant for grating is aged upwards of six months.