crackersa
Honorary Master
back in the US, there's two types of cheeses that are popular which are called Montery Jack Cheese and Pepper Jack Cheese. Is there anything similar in South Africa?
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Montery Jack / Pepper Jack Cheese
- Thread starter crackersa
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Those cheeses are pretty bland.
gouda, mild muenster, bel paese, swiss, samsoe, havarti, mild white cheddar, cheap mozzarella would be good substitutes. For pepper jack just look for peppered varieties. Or just pick any flavourless white cheese that melts well.
What do you need it for?
gouda, mild muenster, bel paese, swiss, samsoe, havarti, mild white cheddar, cheap mozzarella would be good substitutes. For pepper jack just look for peppered varieties. Or just pick any flavourless white cheese that melts well.
What do you need it for?
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cerebus
Honorary Master
American cheeses are awful I'm with ponder here. What they call Monterey Jack or PepperJack is actually just Cheddar with something shoved in. Then you get this whole aisle of cheddar variants - grated, block, sliced - and that's called the cheese aisle.
crackersa
Honorary Master
Ecco
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Where do you find the peppered varieties in SA? i seen black pepper crusted cream cheese, but nothing with chillies or jalapenos in the cheese.
No idea, was referring to normal crushed pepper varieties, if you are gonna melt it maybe just throw in some diced peppers.
blunomore
Honorary Master
What do you think of French and English cheeses?
I have continually seen a large range of decent cheeses at checkers, tho pick N pay seem to be catching up a bit.
For tex mex I usually use mozarella mixed with some aged cheddar. Add some of those bandido's pickled habanero's
I think some enchilada's are in order for dinner.
For tex mex I usually use mozarella mixed with some aged cheddar. Add some of those bandido's pickled habanero's
I think some enchilada's are in order for dinner.
cerebus
Honorary Master
Tex Mex
Okay so you want to make a Tex Mex nacho dipping cheese? The easiest way to go about that is to take American plastic cheese of the microwavable variety and mix in jalapeno salsa, then microwave it. It'll taste nicer than MJ or PJ.
As with all cheeses there are some I like and others I hate. Camembert for example I hate, smells like ammonia or wet nappies
A mature gruyère is awesome though.The english have some really nice cheddars for example and then there's your stiltons etc.
I love cheese though and I'm sure that from each country there will be more cheeses that like than not like.
cerebus
Honorary Master
As with all cheeses there are some I like and others I hate. Camembert for example I hate, smells like ammonia or wet nappies
The english have some really nice cheddars for example and then there's your stiltons etc.
I love cheese though and I'm sure that from each country there will be more cheeses that like than not like.
There's almost no 'real' cheeses that I dislike actually, even plastic American crap cheese has its place if you just want to scarf nachos or do some cheese hotdogs. What i don't like is when they add stuff into the cheese willy-nilly.
Yeah I use the plastic sweet milk slices on my home made burgers, it's the only cheese that seems to feel 'right' with it
Hosehead
Executive Member
Both Countries have some great varietals. A taste of a true cheddar many years ago shocked me. I literally spat it out as it tasted
like burned vulcanised Rubber. The Cheese Lady in Cape Town evoked those memories for me
but it's her best seller to those with aquired tastes. OTOH when I worked La Columbe, Luke Dale Roberts introduced me to a brief taste of a French brie that was just out of this world. Shot you to space and all that. Even he couldn't keep his hands off it.
I always thought that English cheeses were so bland until maybe 15 years ago and the French would always beat them. The worst French would beat the best English Hard or soft hands down. I feel the playing field is pretty even now. I have schoolfriends making Artisanal cheeses in Britain and they are quite something.
Monterey Jack cheese is the same as Fiddlers here. Quick melting cheap rubbish which the kids love.
crackersa
Honorary Master
thanks everyone it was for chimichanga's and enchilada's. but now I'll think I'll do a nacho bell grande this weekend
it was for chimichanga's and enchilada's. but now I'll think I'll do a nacho bell grande this weekend 
The manufacturing process is similar to cheddar but that doesn't make it cheddar. In fact it tastes completely different in my books. I'm also not sure what you think they've shoved into MJack?
There's much more to tex mex than just nachos.
Hosehead
Executive Member
There's much more to tex mex than just nachos.
Indeed. The foundation of all Tex-Mex (my favourite food by the way) is Brunch. The ultimate Margerita -any time of the day but best for Brunch- a big well chilled Salt rimmed Glass mug with fresh lime juices and the finest Tequila 100% white or 100% Blue Agave and Triple Sec (or Cointreau) mixed, iced and poured, followed by Hot Chicken Wings and cheese & Jalapeno Queseadillas, a bacon enchilada (slices of crispy bacon and cheese rolled up in a soft flour tortilla, covered with chile con carne gravy and oven baked until it’s bubbly hot and topped with two fried eggs (a bastardised Rancho Huevos) and I'd round it off with these
which are prawns or pieces of white fish enveloped in a soft fried taco (basically our Vetkoek mix rolled out into a taco) Mmmmm. Wonder if there's a market for REAL Tex-Mex in the Cape.?
cerebus
Honorary Master
K
I don't know, it was a rather blanket statement.
I know that but melted jalapeno cheese is all about nachos. I am a bit familiar with Tex Mex erm.. cuisine given I lived in Texas for like 6 years.There's much more to tex mex than just nachos.