I have been making my SS with the high temp cheese but I really don't taste it in the sausage! I always have sliced cheese and crackers with the SS and I do taste the smoked gouda in this combination. So I am thinking of not using the high temp cheese anymore. I have been reading past posts and it seem'e that I am not the only one that thinks this way. Or is there a better quality cheese that actually has a good taste for SS ? It look's good in the sausage and I am thinking that that is the selling point? Looks! Any other's see it this way???