so many of the great recipes you all gave to the other thread(s) call for m. jack cheese.

we do not have that cheese in spain.. would the buttery havarti cheese be a correct substitute?

or would any bland shredded cheese be o.k?

i can get emmental, swiss, masdam, cheddar, havarti.. with no problems.

I would go with cheddar

i think harvarti is closer

Mild white cheddar would work for most recipes as it is the closest to jack cheese in taste, appearance and meltability. Plain havarti [no caraway seeds, dill etc] would work too, but not sure how it melts if the recipe calls for that.

Hope this helps...
Debi

Havarti is the closest of the types you listed.

thanks for the quick replies. sorry i posted in wrong forum. meant to go to the lounge.

Good ideas so far. Mozzarella wouldn't be too far off either. The American Muenster would be close as well, but it's probably not widely available in Europe.

Monterey Jack as sold throughout the US is a soft, mild cheese. When aged longer, it has a harder texture and a lovely sharp taste-- but it is hard to find outside of California.

I like Gouda as a subsitute, has more flavor than Jack. Jack is just a good melting cheese. Havarti is ok too.
What are you making?

I would say a very mild Cheddar or possibly Gouda. Monterrey jack is white, so if you go with Cheddar, maybe you can find a white variety.

Fontina would be superb, but Swiss, Emmental, and Gouda would be good alternatives too.

Unless your talking tacos, in which case I would go for mozzarella.

lincasanova, is your head spinning yet?

How funny to read these responses!

Do they have Velveeta in Spain? How about squirt cheese in a can?

Danish fontina could be a sub but NOT Italian. It is much stronger and very different. Havarti is the closest.

So now that we have validated the use of almost any cheese you listed, what are you making?