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high temp cheese

Discussion in 'Sausage' started by meatnbeer, Dec 22, 2010.

  1. I plan on making another batch of sausage next week and would like to make a cheddar jalapeno summer sausage.  I found this cheese on a website that has got me thinking.


    What do you guys think of that?  Do you think it is actually worth it?  I live in Wisconsin, so the amount and types of cheese that I have available for use are ridiculous.  How much do you think I would benefit from using this so called "high temp cheese".
  2. scarbelly

    scarbelly Epic Pitmaster OTBS Member

  3. Thanks.  I made the mistake of not searching the forums for previous threads.  I should have known that it would already be out there, because you guys are awesome!
  4. pineywoods

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

    Personally I like the high temp cheese much better.
  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Well I have made sausage with cheese a couple of time but I just used regular cheese. Now some did drain out but it was just a last minute I saw it and it went into the sausage. But I would use the high temp and let us know how it comes out.
  6. tprice

    tprice Fire Starter

    Just did my first batch with the high temp cheese from B&P, turned out great

    I used 1 lb to about 13 lbs of meat, ended up with 6 20" logs and also looks great when you slice it
  7. Wow.  I guess I might have bought to much.  I bought the 5lb package.  I't still waiting on it to show up, and I really hope it shows this week.  I wonder how well it will freeze, I don't really want to make 60lbs of sausage right off the bat......
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The stuff lasts for months in the fridge, you'll use it up easily.  I've bought high temp cheese from Butcher Packer for years, it's absolutely great stuff!  Solves the problem of melting it out and not having anything left.  Post Qview of your successes, I know it will look great (and taste great too!).
  9. The cheese showed up yesterday.  Wow! that is a lot of cheese!

    Guess I better get started on making sausage, which will lead to a new years eve smoke!  ahh....homemade sausage for the Rose Bowl.  Go Badgers!!!!!!
  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    We made the mistake of not using high temp cheese the first year we made our sausage and it wasn't as good. Now we always use high temp cheese and if you call around to your local grocery stores you will probably find it. Its normally in the meat department around here so ask for them when you call.