Hi all, I am looking at some more supplies from TSM and was just shy of the free shipping limit. I want to add some high temp cheese to get me over the top BUT don't want to use the cheese for any sausage in the immediate future. Does anyone have experience storing this cheese for 3-2 months w/out drying out or getting moldy ? Thanks, CM
Question on high temp cheese
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Butcher & packer and Cabela's don't vacuum seal their cheeses. Butcher and packer has the best price when buying in bulk at $44 for 10 lbs. Unfortunately they are currently out of stock with the high temp cheddar but have other flavors. For the first time I used some store bought block cheese for $4/lb and cut it up into small 1/4 squares and it did OK. I'll have to see what happens when the sausage gets grilled. I would recommend using it in summer sausage as it doesn't get grilled. You will need a good cheese knife to cut up. I used my wife's Cutco knife which she cherrishes more than me...lol
This is the knife... Its awesome. best knife I ever used for anything
Thanks for all the info, I have used regular cubed cheese in a garlic/provolone sausage but sometimes it got to hot on the grill and had a meltdown. I will buy the high temp and vac seal /freeze. I wonder what kind of chemical is keeping the high temp cheese from melting?