Being from Wisconsin, and having a wide variety available to me, I agree I don’t care for most of the hi temp cheese I’ve had in sausages. I have had a few that I felt the cheese was quite good, maybe it wasn’t high temp.
Cabot, Cracker Barrel, and Tillamook are all pretty much nationally known brands, but frankly I am not a fan of any of them. However, their consistency is similar to high temp cheese in my mind, so any of them may work fine.
As for Wisconsin cheddar, it may take years to go through all that is available to find what works. I can get cheddars aged in one year increments up to about 11 quite easily. Occasionally I see 15 yr, and recently heard about a 20 yr that was available. The older they get, the drier and more crumbly they are, and the really good ones get simultaneously creamy and crystalline. It’s kind of hard to explain, but given the opportunity I recommend trying some, my personal preference is around 5-7 years. It may work as is in a sausage. Keep in mind, every year in age brings a price increase too. It ain’t cheap cellaring cheese for long periods.
Here’s a couple places to try mail order WI aged cheddar. They are in no particular order. I really liked Hennings when I tried it.
Order the best Wisconsin cheese including Spring Green Gouda, Colby, Cheddar and more from Arena Cheese factory.
www.arenacheese.com
4 generations since 1914, Henning's Cheese in Kiel, Wisconsin have been making the best quality, award-winning cheeses for over a century.
www.henningscheese.com
hookscheese.com
Here’s a more comprehensive list of cheese factories, not all make cheddar, and not all sell to the public, and not all will ship.