i once made olive oil (hundreds of gallons)
with Carlo Giovannoni who told me he dreamed
of going back to italy to get some hard jack
cheese..well there may not be any of that
back there, cuz i just found out from this site
http://www.slowfoodusa.org/ark/dryjack.html
that monterrey jack cheese is named after a
scottish fellow named Jacks who settled n
monterrey. the dry or hard jack cheese was
sort of a happy accident discovered during a
time when ther ewas a shortage of parmeson
and romano...war time supply problem..any
way this says that it is really good. so
hard jack might be the best non-parm. cheese.

it is probably best (GRATE!) if shredded using this:
http://www.creativecookware.com/images/Cheese%20hand%20Grater%20Le.JPG