I have many American recipes that call for Monterey Jack cheese in them.
The recipes I want to use are all for cooked dishes, so I wondered if I may prevail on those that know on here, is raclette a reasonable substitute? Or is it too melty, mild? What do you recommend as a substitute?

I've never had the pleasure of sampling Jack Monterey, so really can't compare. I only have the descriptions given in books, internet and cetera, which isn't the same as tried and tested.
Would be very grateful for tips, recommendations.

I normally choose gruyere the green labeled dolce one as a substitute for cheddar, it's less processed/rubbery than other swiss cheeses

Alternatively look for cathedral city cheddar in Migros for cooking

p.s not saying swiss cheese is processed it just has that processed rubbery texture

Thanks Nicky, so Monterey Jack is comparable to cheddar?
I usually make a blend of cheeses for cooking with, e.g. Raclette together with edam and a middle ripe emmental.

Gruyere is also good of course, just hate using nicer (more expensive), eating cheese for cooking.
You may call me Scrooge...

Edit: Please excuse me for writing Jack Monterey, I did of course mean, Monterey Jack,,, I knew that!!

Monterey Jack is nothing like cheddar. I made carne asada this weekend and was unable to find Monterey Jack so I substituted a Swiss cheese that I found in the Coop. Monterey Jack is a mild, white, firm cheese that melts well and is used as a backdrop to the much stronger flavors of cheddar and jalapenos.

I can't for the life of me remember the name of the one I substituted, but it is not located with the other "normal" ubiquitous Swiss cheeses like Emmenthaler and Gruyere. It is down on the bottom shelf with the "specialty" cheeses like Gouda and Edam. It was a white, firm, (but not hard like Parmesan or Pecorino) cheese with an orange, thin rind. It shredded up nicely and melted perfectly, plus it tasted great, not too strong or overpowering.

Next time I'm in the Coop, I'll get the name for you.

Well being British most of our recipes requiring cheese tends to be cheddar. I'd say it's your best bet. Regards gruyere I dont think a normal supermarket block is more expensive than other cheeses on sale. Might find it cheaper in aldi?

I find racletter, tilsiter, appenzeller too rubbery mild and Swiss tasting for most recipes

what's the recipe you need montery Jack for?

This is almost thread that I was looking for.

Short of importing monterey jack, colby jack, or the orange cheddar we have in the US, what's the best that one can do here? I haven't seen anything quite like them anywhere. I know that Migros has that Cathedral cheddar, but it's a little different than what I was looking for. I realize that Switzerland has great cheeses, and I've been enjoying them, but sometimes you flavors from home. Any ideas?

That would be great, it would be much appreciated. I probably know, but also can't put a name to it, I'll look again in that area as well, cheers.

Yes, any of them on their own are as you describe, thats why I make a blend. The edam seems to hold the fat of the raclette and the emmentaler gives it a little note of it's own and browns nicely, without being to fatty,,, or expensive, might I add

The recipes vary, in this particular instance it was for Frijoles (refried beans), not such a big deal, it just reminded me that I still didn't know of a decent substitute.

Scrooge

This is a question I have been asking myself for years.

My latest attempt at this was just over the weekend with Gouda. It's not exactly the same, but hey, I've learned to compromise here in Switzerland.

A better alternative to Gouda would be greatly appreciated.

I've been asked many times by my American customers if I can get hold of Monterey Jack, well now I can. I am starting to import some supermarket grade cheeses from a large factory dairy in the UK for a couple of trade customers. Not the sort of cheese I want to sell myself or to use to promote real British cheese but I have to earn a living. This dairy started to make Monterey Jack and I'll try to bring some over with the next truck. I guess Peace Foods would be interested in stocking it.

I'll post here when I do finally get it and where you can buy it from. (BTW, I also have a load of US style orange cheddar and quite decent Red Leicester going cheap right now - pm me for details as they are not on my home page)

From the factory web site:

El Maiz here in Zurich has some different cheeses usually. They always have American style cheddar. They also (sometimes) have monterey jack or other types of cheese. Plus the tortillas are quite excellent.

I have never been to this store, as it is in Zurich and I know the link has been posted here before, however, you might try:

http://elmaiz.ch/oscommerce/index.php

They list 'cheddar' on their website...but there aren't any details regarding what type, etc. In the states Monterey Jack cheese is often used in Tex Mex recipes. Since this store seems to stock many, many Mexican items, it's possible they would have a suitable replacement in their brick and mortar store.

Good luck!

BTW, I agree with The Spouse that M.J. Cheese isn't like cheddar...but it might be possible to substitute cheddar depending upon the what you're making. If you post the recipe, I'm sure the Americans and culinary sorts will happily oblige giving suggestions.

Best,
rebecca

Have seen you on here before,and have been meaning to make an order, I will certainly be in touch, thank you.

I'd not even thought to use Raclette cheese as a substitute for MJ, silly me. I'm glad that Grumpygrapefruit will have it... I may make a special trip to get some even

Meanwhile, perhaps it is worth a try while there are sales on Raclette cheese to see just how well it shreds and goes into my chili.

Looks like I'll be getting some in in 2 weeks and it won't be too expensive, maybe around 30 chufs a kilo. I'll have some at our market in Zurich and I'm sure I can find some retailers elsewhere who would like to stock it. I'll update here when it arrives.

Order some proper English cheddar cheese online. They are in Switzerland and deliver: http://www.cheeseclub.ch/en/thebritishcheesa.html

I mentioned this to hubby... when his eyes lit up I could almost see the salivating begin...

So, please, if anyone from this way is heading that way at about the right time, I'd really love some.

The Monterey Jack arrived yesterday and I'll be doing a free tasting at our market in the ZH HB today from 10 8 - I'd appreciate some feedback from all you Americans as I've no idea what the real thing should taste like!

Our Monterey Jack got the thumbs up from all who tried it and it is now in stock at Peace Foods (BTW they have a new outlet - bakery/cafe in Herliberg ZH at Seestrasse 159). I still have a little left for our HB market this coming Wednesday though.

BTW . . . El Maiz sells Mexican Queso Blanco. I picked some up on Saturday and it's really good.

Hello Mr Grapefruit,

may I ask you for your opinion on which other cheese that one can also readily get here, might compare to Monterey Jack?

Also, thank you for all the useful information, not only regarding the Monerey Jack sources, but in general, very much appreciated.