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Old 07-24-2006, 03:14 PM   #1
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Best Cheese for Nachos?

Just wondering if there is a particular cheese type that works exceptionally well with nachos... Do you 'blend' different types of cheese or is there something that works perfectly right off the shelf. I've used a few different kinds, usually with pretty good results. But sometimes the cheese separates and gets oily and sometimes the cheese doesn't stay gooey long enough.

What works best for you and what's good about it?

Thanks.

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Old 07-24-2006, 03:17 PM   #2
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Hi Z,

I always use cheddar
and sometimes add a little Pepper Jack or Swiss just for the fun of it.
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Old 07-24-2006, 03:19 PM   #3
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There are lots of different types of cheddar. White, yellow, sharp, aged, mild... Does it make any difference?
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Old 07-24-2006, 03:35 PM   #4
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I always use mild... just because I like it better. I'm not sure if there is a difference when it comes to how well they melt.
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Old 07-24-2006, 03:56 PM   #5
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I usually use mild cheddar, but monterey jack is good too.
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Old 07-24-2006, 04:21 PM   #6
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Velveeta will stay gooey, but it's not on the top of my list. I'd go with shredded jalapeno jack.
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Old 07-24-2006, 04:29 PM   #7
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Best Cheese for Nachos

Combination Mild Cheddar and Monterey Jack - Use food processor chute with grater blade - cut cheese in pieces about 1 1/2 by 6 inches. Fill chute with alternating pieces and process (i.e. 3 jack/3 cheddar). Nice blend particularly for Nachos. (Spent a few years cooking tex-mex) Enjoy!
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Old 07-24-2006, 04:31 PM   #8
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Quote:
Originally Posted by foodfanatic
Combination Mild Cheddar and Monterey Jack - Use food processor chute with grater blade - cut cheese in pieces about 1 1/2 by 6 inches. Fill chute with alternating pieces and process (i.e. 3 jack/3 cheddar). Nice blend particularly for Nachos. (Spent a few years cooking tex-mex) Enjoy!
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Old 07-24-2006, 05:26 PM   #9
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For shredded cheese, I'll use whatever (meaning what would be appropriate), but most commonly mild cheddar as that's what is in the house. Regardless, it has to be finely shredded, not the standard shred. Maybe personal preference, I don't know.

For dipping cheese, I always default to Velveeta. Maybe mix some peppers, or salsa, or something in with the cheese, but it's the best thing I can find that melts great, doesn't separate, and is smooth and creamy.
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Old 07-24-2006, 07:06 PM   #10
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Velveeta

It doesn't get much fauxer than that, but then again, it doesn't get any better than that, either!
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