Monterey is an American cheese first marketed in 1916. Monterey has a creamy and soft paste, with numerous holes and a natural rind. Monterey Jack is a variety that has an unmilled, lightly pressed curd with a high moisture level. There is also a grating type of Monterey, which is useful for cooking.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.