As some of my recent posts have indicated, I've gotten big into curing and dry aging different Italian sausages. Had a thought (brain fart??) coming home from my little pub a little while ago that I thought I'd run by the group. Has anybody used cheese in a cured and dry aged sausage? I've made hundreds of pounds of smoked sausages with high temp cheese but it never dawned on me to use it in a different application. Being that the dry aged sausage will not be cooked I doubt I'd need high temp cheese but and wondering if it may have an adverse affect on the aging process or the overall flavor when done. Any guidance would be very much appreciated. I have a friend coming this weekend to make one of the sausages I've posted and would like to toss out the inclusion of the cheese if it's a viable idea.
HELP!!
Robert
HELP!!
Robert