Mezzo Secco

Coated in a fine layer of pungent black pepper, this medium-dry version of Vella's famous Dry Jack is aged a minimum of four to seven months.

Mezzo Secco has a smooth, creamy texture that fills your mouth with sweet milk and spice. Its rich, buttery, creamy texture and taste leaves a clean fresh flavor in your mouth. At room temperature, it's as soft and creamy as a fine Brie, but far more economical.

The imprint of the muslin cloth on the back of the wheel shows that it has been rolled and shaped by hand (no machine-made cheese can ever match this level of character and individuality).

This cheese is good 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.

The Vella Cheese Company was founded in 1931. The company became known for its fresh and dry Jack cheese, their version of an original American cheese created in Monterey during the California Gold Rush.

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 Cheese Championships. Mezzo Secco is a delicious complement to our line of Dry Monterey Jacks, and continues to earn national and international recognition. Mezzo Secco is aged a minimum of four to seven months.