hi temp cheeseI used some cubed hi-temp cheddar from Butcher Packer and it did great in summer sausage - I hand-formed it into chubs and smoked in the smoker. About 1 1/2" round and was great for slicing with crackers. I tried stuffing it with my 1hp. grinder and it didn't fare well, the auger action chewed it up pretty good, and w/a 10mm stuffing tube for sticks it didn't make it into the meat. So, I just ordered a 15lb. stuffer that should clear up that problem.
I used 1/2lb. of the cubed cheese with 5lbs. of summer sausage seasoned ground meat (5lb. ground chuck chub - best ground meat there is!) and made 10 1/2lb. chubs with it. Eaten 5 already (3 days.. burp!) dang it's good!