Anybody know where a person can get high temp cheese in Canada. My source UNI-PAC is gone from town and every other place looks at me like I have 3 heads when I ask. Haven't found a place in the states that will ship because its a perishable item and they can't/won't ship accross the border, probably don't want to have it shipped that far anyway.
Thanks
Corey
Hey Corey
What's high temperature cheese ??
That's a new one on me ?
Jim O
High temp cheese is just that, it won't melt !!,I know a few people on here just buy a block of cheddar and dice themselves and that's what I've done in the past, much cheaper also than the high temp stuuf, with that being said I know ther's a new Cabela's in Washington state and depending where you are in Canada might not be bad on shipping, the other option we use since my wife is from BC, we ship things to Sumas,WAand then my wifes son drives over from Abbottsford and picks it up, saves mega dollars on shipping and it can get there as fast as next day. Well good luck.
Tim
If Cabela's has it I may try them, they just opened up a big one here in Edmonton, haven't seen it yet. I have tried the regular cheese route but it never seems to turn out quite right because it melts when smoking. I have been dying to try the high temp stuff.
Thanks for the info
Corey
I believe Stuffers in Aldergrove BC has it http://www.stuffers.com/
Dunno if it can help but here in Qc, the 2 brands we got is Doremi and Halloum. Smoked that stuff is just wow!
If it tastes anything like the "high temperature" chocolate bars we had in Vietnam I'd give it a definite miss.
Quote from: Bobdelasmoke on August 19, 2011, 08:26:52 AM
Dunno if it can help but here in Qc, the 2 brands we got is Doremi and Halloum. Smoked that stuff is just wow!
That's a good idea. I marinate and grill Halloumi and Juusto and love both cheeses, but their salt content may make the sausage too salty.
Quote from: 3rensho on August 19, 2011, 09:53:38 AM
If it tastes anything like the "high temperature" chocolate bars we had in Vietnam I'd give it a definite miss.
I have been buying my high temp cheddar from Allied Kinco and I think it tastes pretty darn good. I use it in my Jalapeno and Cheddar sausage and I think it gives a great flavor. I have used it in SS without any complaints.
I missed 3rensho post. I get my high temperature cheese from LEM's, it feels waxy but it taste and the texture is similar to other cheeses of the same variety. I purchase from LEM's because they seem to dice the cheese into smaller cubes.
Habs...I get the halloumi part...but why is it diced? I have grilled halloumi many times but in "planks" so to speak...I noticed the references to the cubing in this post...
Just to get more smoke into the cheese?
Hi La Quinta;
I don't dice my Halloumi either prior to grilling, but may do so to add to salads. My post was in response to Bobdelasmoke idea of using Halloumi as the high temperature cheese in sausage making, and just cautioning that it may be too salty of an ingredient.
I generally slice it through the equator to make planks as you do, marinate, then grill. Serve on the side with additional marinade, or add to a salad.
I never even thought about smoking it...however I may try it...still hovering at 108-110 here so what the hell...the grill is hotter then that...
duh..
Never used the high temp cheese. Always heard it was to waxy and tasted off. But may have to try. Seems like the reqular has a tendency to run.
Quote from: viper125 on August 23, 2011, 12:39:43 PM
Never used the high temp cheese. Always heard it was to waxy and tasted off. But may have to try. Seems like the reqular has a tendency to run.
Like most foods some manufacturer use higher quality foods and others don't. Some may be the way you describe, you just need to find a good brand. All the LEM's brands that I have used, all taste just as good as the regular cheese, though it does have a waxy feel to it prior to cooking it in your sausage.
I've looked into hi-temp cheeses, but I'm having difficulty in finding out what some of the added ingredients are that raise the melting point.
I try to avoid anything with 'modified food starch' and/or fillers with wheat/gluten.