High Temp Cheese?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

pne123

Meat Mopper
Original poster
Jul 3, 2007
224
14
I am going to make a meat loaf this weekend. DEEJEE recipe calls out for hightemp cheese. I assume this is something special. what can i use from a local supper market? I have put blue cheese in burgers and it did not melt out. is that what it means? a cheese that will not ooze out? how about good chedder? or should i just leave it out?
 
Hon you can use any kind of cheese if you seal it up good so it doesn't melt out and drool all over the place. The high temp cheese just doesn't melt out like regular cheese does. Good luck!
 
I always use high temperature cheese when I'm smoking. I comes in lots of styles now and it's about the same price as any other cheese.

Thing is - it stays put. If your smoking home made sausages for the freezer or a stuffed fatty it stays nice without liquifying or turning oily - if that makes sense to you.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky