Subsitutions for Monterey Jack cheese in the UK
At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious.
Here in the UK they also sell cheese labelled "Monterey Jack" but it is bland and tasteless and horrid. Are there any other similar cheeses that I could use (for eg melting onto nachos, grating into burritos etc.) that would have that same tang and flavour?
Or any UK-based suppliers of Monterey Jack that is not bland and tasteless? (I tried Sainsburys and Tescos and they are both the same).
Best Answer
Monterey Jack is in no way cheddar. The advice to use Gouda was about as good as you can get. (make sure it is neither smoked nor aged). Sainsbury has a four cheese pre-shred mix with MJ, Aged Cheddar, Edam and mozz that will approximate those four cheese mixes found in most US grocery stores and the finer 7-Elevens but MJ itself is near impossible find.
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Quick Answer about "Subsitutions for Monterey Jack cheese in the UK"
If you need to substitute Monterey Jack in another kind of recipe, or in a cheese platter, choose another kind of cheese based on your personal preferences and your taste. Muenster, Havarti, Gouda, Edam, Colby, Emmenthal, and Comté all work well as substitutes.What is equivalent of Monterey Jack cheese in UK?
Being a versatile cheese as well, Gouda cheese is one of the best Monterey jack cheese substitutes. Similarly, it also melts very well. It is a Dutch yellow cheese which is also made out of cow's milk.Can you get Monterey Jack in UK?
Monterey Jack Sliced Cheese - 1kg from GREAT BRITISH TRADING LIMITED.Can I use mozzarella cheese instead of Monterey Jack cheese?
Monterey Jack's meltability makes it ideal for quesadillas and for topping chicken tortilla soup, tacos and nachos. It can also take the place of mozzarella in pizza and pasta dishes, while mozzarella can be a suitable (albeit a little blander) substitute for Monterey Jack cheese in some recipes.6 Cheeses You Should Never Put In Your Body
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Answer 2
Try Gouda (the pre-grated kind). Melts well and is a decent approximation.
Answer 3
Monterey Jack, like most cheeses, can be consumed young or aged. The aged will have the strong flavors while the youngest will be very bland. It sounds like you had aged Jack in the restaurant, while you found young Jack in the store.
Its not much like Cheddar. The closest cheeses are Muenster (the American cheese, not the French Munster or anything from around the German city of Muenster), Halvarti, or Gouda.
I'm not an expert but you could try buying some more young Jack locally and seeing what happens to it after several months... it might get more flavorful...
Answer 4
Many cheeses in the US have that melty-gooy property due to some amount of processing that keeps the oils and proteins together in a uniform way after heat has been applied. This may be why you're having trouble finding cheese in the UK that has that same kind of 'melty'-ness, most go through little to no processing. I tend to stick to some kind of cheddar placed under the broiler to get it good and melted. You may have some oil separation, and the texture many not be what you'd expect of, say, nacho cheese, but I find the knowledge that I'm not eating processed food enough of a consolation to forgive it.
Answer 5
Davidstow cheddar (made in Cornwall) is really tasty, tangy cheddar and melts really well when added to/used in hot dishes - great 'meltability' :)
Answer 6
Semi-hard, made from cow's milk, aged for a few months -- it's essentially cheddar.
There are a wide variety of cheddars in British shops, varying in sharpness, tanginess, nuttiness and creaminess. Try a few and see which one is most like the Monterey Jack in your mind.
Cheddar has the same melting properties as Monterey Jack, so is a good fit for Tex-Mex dishes of the kind you describe.
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