Summer Sausage with or without high temp cheese?

[chopsaw]

Is it " High Temp" ? That's what is confusing me.

That cheese is not . I stopped using the high temp , and use a good quality hard cheese in stead .
When I used to buy it I got it from TSM

You searched for hi temp cheese - The Sausage Maker

www.sausagemaker.com

 

[indaswamp]

The problem with regular cheese when making sausages is the moisture content. If you use either sharp cheddar or extra sharp cheddar, the cheese is drier, and the flavor is more concentrated. It will not melt, and you will taste it.

you can also dry regular cheddar by cutting it into 3/8" cubes and spreading it out on a pan then put in refrigerator for about a week or so.

I am not a fan of high temp. cheese either.....