Author Topic: High temp cheese question  (Read 3217 times)

lumpy

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High temp cheese question
« on: March 26, 2009, 10:09:30 am »
What ingredients are needed in cheese to be classed as a high temp cheese?

Lumpy

NePaSmoKer

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Re: High temp cheese question
« Reply #1 on: March 26, 2009, 06:30:07 pm »
I could be wrong but i think its the fat ratio in the cheese.

nepas

Offline Smokin Soon

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Re: High temp cheese question
« Reply #2 on: March 26, 2009, 11:52:53 pm »
I have gone both ways on the cheese thing, and have decided that the Hi-Temp is the way to go. The choices are somewhat limited but the ones with High-Temp will retain all of it and still give you the flavor.
It's kind of downright pretty when you slice a fatty and see those nice little cheese chunks. When doing a rolled fatty with Cheddar, most of it just goes away. I don't really know how it is created, but it does
work very well for me. Sausages of any kind that have cheese in the recipe seem to retain more flavor. Not a rule here and I think some will disagree, But works for me.