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hi/low temp cheese

nitrousinfected

Meat Mopper
190
11
Joined Jul 19, 2007
I'm sure this is a stupid question, but how do you distinguish between Hi temp cheeses and low temp cheeses?
 

dave54

Smoking Fanatic
384
19
Joined Dec 12, 2009
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
 

nitrousinfected

Meat Mopper
190
11
Joined Jul 19, 2007
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?
 

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