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hi/low temp cheese

Discussion in 'Cheese Making' started by nitrousinfected, Sep 25, 2010.

  1. I'm sure this is a stupid question, but how do you distinguish between Hi temp cheeses and low temp cheeses?
  2. dave54

    dave54 Smoking Fanatic

    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
  3. 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?
  4. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member