High Temp Cheese?

pne123

Meat Mopper

Original poster

Jul 3, 2007

224

14

• Aug 2, 2007

• #1

I am going to make a meat loaf this weekend. DEEJEE recipe calls out for hightemp cheese. I assume this is something special. what can i use from a local supper market? I have put blue cheese in burgers and it did not melt out. is that what it means? a cheese that will not ooze out? how about good chedder? or should i just leave it out?

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Aug 2, 2007

• #2

Hon you can use any kind of cheese if you seal it up good so it doesn't melt out and drool all over the place. The high temp cheese just doesn't melt out like regular cheese does. Good luck!

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Aug 3, 2007

• #3

Debi's got it going on!

 

blackhawk19

Master of the Pit

OTBS Member

Jun 20, 2007

1,778

27

Troy AL

• Aug 15, 2007

• #4

Look herehttp://www.butcher-packer.com/pages-...melt-temp.html

Heck, it' so hot around here I need high temp cheese just to make a sandwich

 

deejaydebi

Legendary Pitmaster

Nov 18, 2006

7,996

25

Connecticut

• Aug 15, 2007

• #5

I always use high temperature cheese when I'm smoking. I comes in lots of styles now and it's about the same price as any other cheese.

Thing is - it stays put. If your smoking home made sausages for the freezer or a stuffed fatty it stays nice without liquifying or turning oily - if that makes sense to you.