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hi/low temp cheese

post #1 of 4
Thread Starter 

I'm sure this is a stupid question, but how do you distinguish between Hi temp cheeses and low temp cheeses?

post #2 of 4

I wouldn't let it get above 80 and I've smoked cheese at 20 degrees outside but  cheese was room temp when i started

post #3 of 4
Thread Starter 

I'm no so much interested in smoking cheese ( although the idea is intriguing )  Alot of sausage recipes call for a "good hi temp cheddar" Does harder cheese mean higher temps?  Is this just something I must learn or is there some kinda marking on the packages to reveal if it is a hi or low temp cheese?

post #4 of 4

Here's a link from where I get mine and there's a short description

 

http://www.butcher-packer.com/index.php?main_page=index&cPath=204&zenid=727d763448928138da18ee7c294a8204

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