Cobly Or Monteray Jack Fondue Recipes
WHITE QUESO (USING MONTEREY JACK CHEESE)
This is a quick, easy, items-on-hand, 'real' cheese queso dip that's amazing. Serve with tortilla chips.
Provided by Eraina
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.
Nutrition Facts : Calories 214 calories, Carbohydrate 4.7 g, Cholesterol 48.5 mg, Fat 16.8 g, Fiber 0.1 g, Protein 11.1 g, SaturatedFat 10.5 g, Sodium 247.9 mg, Sugar 2.6 g
COBLY OR MONTERAY JACK FONDUE
Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.
Provided by Nyteglori
Categories Cheese
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
- Rub inside of pot with garlic clove cut in half. Discard garlic.
- Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
- Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
- Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
- Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.
Nutrition Facts : Calories 194.9, Fat 14.4, SaturatedFat 8.9, Cholesterol 44.1, Sodium 242, Carbohydrate 1.9, Sugar 0.4, Protein 11.3
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- Edam Cheese. Edam Cheese comes from the North Holland province of the Netherlands. It is best known for its cylindrical shape and red wax coat on the outside.
- Havarti Cheese. Havarti Cheese is indigenous to Denmark. It is a semi-hard cheese with a creamy texture and is made of cow’s milk. Similar to Monterey Jack Cheese, Havarti Cheese also melts quickly, and you can serve it as a slice on a platter!
- Gouda Cheese. Gouda Cheese is one of the closest substitutes to Monterey Jack Cheese. It originated in the Netherland region, and it is also made from cow’s milk.
- Muenster Cheese. You can get confused by the two types of Muenster cheese. One is the French version, and the other is the American. The French one has a sharper and smokier flavor while the American version has mild and creamy texture.
- Parmesan Cheese. Parmesan cheese has a very nutty and salty flavor, and it is hard and brittle in texture. The original Parmigiano Reggiano can become a good substitute for Dry Jack cheese.
- Colby Cheese. Colby cheese has similar properties as that of Cheddar cheese and Monterey Jack Cheese. It is softer and has moisture in texture than cheddar cheese.
- Cheddar Cheese. You should consider Cheddar cheese as a last resort substitute. It has a creamier texture than Monterey Jack cheese. However, as it ages, it can turn drier and crumblier.
- Emmental Cheese. Emmental Cheese is native to the Emmental area in Switzerland. The young Emmental has similar properties to Monterey Jack cheese. It has a great melting point, and you can also eat it cold.
- Mozzarella Cheese. Fresh Mozzarella is not the perfect substitute, but the dried mozzarella works well. It has a creamier and smooth texture as opposed to the fresh one, which releases too much water.
- Comte Cheese. One of the finest cheeses in the world is Comte cheese. It comes from France and is made from unpasteurized cow milk. Moreover, this cheese is smooth and creamy in texture, just like the Monterey Jack cheese!
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