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New To Me...High Temp Cheese

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  • New To Me...High Temp Cheese

    Diana and I stopped by our favorite cheese shop in Pinconning Michigan on our way home Tuesday for some Summer sausage, cheese and crackers to munch on the road and I saw a sign saying that they had hi temp cheese on sale. I'd never heard of it before so I had to ask about it. They didn't tell me how it's made to withstand the heat, but I was told that it will keep it's chunk shape up to 400º, which makes it great to add to sausages, fatties or meatloaf.
    Hmmmm, learn something new every day.

    I picked up some of my favorite habanero cheese that I buy every time I get up that way, some super sharp Pinconning cheese and I tried a new (to me) cheese that I wish I'd bought 10 lbs of. It's a smoked, hot pepper, Swiss and I drooled over every bite. I don't think I've ever tasted a better cheese.

    Pinconning is out of the way for our trips up and back to our lake place, but I'll probably be taking that route more often from now on.



  • #2
    I know alot of guys use the high temp cheese in there sausage's.. I for one do not. I use Kraft Crumbles.. Just keep a eye on my temps and it works just fine.
    Ken


    I Should Have Been Rich Instead Of Being So Good Looking

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    • #3
      hi-temp is a a heavily processed cheese - looked it up a while back.
      And as I keep mentioning (lol) if you want an unprocessed and pretty tasty cheese that won't melt - use haloumi.
      Made In England - Fine Tuned By The USA
      Just call me 'One Grind'



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      • #4
        Originally posted by curious aardvark View Post
        hi-temp is a a heavily processed cheese - looked it up a while back.
        And as I keep mentioning (lol) if you want an unprocessed and pretty tasty cheese that won't melt - use haloumi.
        Yeah but it really fails as a sharp cheddar.
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          true - but then, with the exception of small specialist dairies I've never come across an american cheddar that I'd consider had any flavour at all - so haloumi has to be an improvement :-)
          Now use a good mature canadian cheddar and you've got something
          Or use a low fat cheddar - they also have a higher melting point and generally a pretty strong flavour.
          (ooh they're not gonna like that lol)
          Last edited by curious aardvark; 08-22-2009, 06:06 AM.
          Made In England - Fine Tuned By The USA
          Just call me 'One Grind'



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          • #6
            I use a hard hoop cheddar from an Amish store. Still have to watch cooking temps, but I like my sausages slowly roasted and not burnt anyway. Hopefully I can produce my own cheese that's worth eating soon. I took the first one out of the cellar a couple of weeks ago and it wasn't worth eating. But I think I know what went wrong.


            Tom

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            • #7
              Originally posted by Gunslinger View Post
              I use a hard hoop cheddar from an Amish store. Still have to watch cooking temps, but I like my sausages slowly roasted and not burnt anyway. Hopefully I can produce my own cheese that's worth eating soon. I took the first one out of the cellar a couple of weeks ago and it wasn't worth eating. But I think I know what went wrong.
              In your cellar ?????

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              • #8
                what did you do wrong... I want to get into cheese making... Debbie has been helping me with any questions... just need time to do it... I gotta get my summer pics up and start with the fall/winter planning...


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