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What kind of cheese are you suppose to use with a chocolate/cheese fountain?

Mandy H - 2007-01-03 08:15:55 - Cooking Recipes

I know that chocolate fountains WILL work with cheese but it does not say what kind of cheese. I was planning on using the canned cheese from a bulk food store.(Baseball game nacho cheese) But is that thin enough or do I have to thin THAT cheese with cream or wine. Please help I cannot find a "recipe" anywhere!!!

Best Answer:

OK, I did a little research for you. The fountain temperature runs at 106-108 degrees, so my best guess would be what you came up with and use Nacho cheese that's thinned which you may not have to do. They say to use oil to thin chocolate a little at a time. So what I was would do is, before I bought alot of something I might use, is to get as little of the Nacho cheese, even if it means buying Nachos at the corner store, put alot of cheese in the bottom of the tray, and take it home, pour the cheese in a small pan and heat it up slowly, have an Instant Read Thermometer there and when the cheese gets to 106 degrees check the consistency, does it flow easy enough, add some milk and see what happens and watch it to see if the milk makes the cheese break. If everything checks out then you're in business. Good Luck, it'll work

Answers:

Spiced up Velveeta

OK, I did a little research for you. The fountain temperature runs at 106-108 degrees, so my best guess would be what you came up with and use Nacho cheese that's thinned which you may not have to do. They say to use oil to thin chocolate a little at a time. So what I was would do is, before I bought alot of something I might use, is to get as little of the Nacho cheese, even if it means buying Nachos at the corner store, put alot of cheese in the bottom of the tray, and take it home, pour the cheese in a small pan and heat it up slowly, have an Instant Read Thermometer there and when the cheese gets to 106 degrees check the consistency, does it flow easy enough, add some milk and see what happens and watch it to see if the milk makes the cheese break. If everything checks out then you're in business. Good Luck, it'll work