- Joined Dec 11, 2015
Can you all give me your go to on-line supplier for high temp cheese? I've read a lot of threads, and I'm just trying to iron it down to a couple of sources. Any problem distributors/products?
Under 200 degrees, I haven't tried regular cheese much above that temp but when smoking cured meats under 200 degrees like summer sausage where the temps are generally around 170 I find that regular store bought cheese doesn't show any signs of melting at all. Last cheese I used was a 2.5 pound block of Western Family Pepperjack cheese in a 2.5" x 20" chub of jalapeno summer sausage.
What do you consider a lower temp?