I second (third?) the use of the high temp. I like the fact that it retains its shape and color after smoking or cooking.
As for flavor, WOW! LOTS of them out there. For SS, I use cheddar or pepper jack, but again, lots to choose from.
I get mine from butcher-packer or sausage maker. Both are good quality providers.
I've tried many things with LEM on them, and the only items I've been happy with were the hardware items, stuffer, lugs, mixers, etc... I haven't found any of the casings, cheese, or mixes that I like from a quality standpoint. But, that's just been my experience, others may have had better luck.