Thoughts on type of cheese for fresh brats
-
Planning to make some fresh brats with cheese in the near future.
What are your thoughts on using high temp cheese vs. regular cheese in a fresh sausage?Seems like the high temp cheese would be ideal for cooked/smoked sausages that are served cold where you want the cheese intact, but not really seeing any advantage over regular cheese in a fresh sausage that is going to be cooked and served hot.
Paul
-
Planning to make some fresh brats with cheese in the near future.
What are your thoughts on using high temp cheese vs. regular cheese in a fresh sausage?Seems like the high temp cheese would be ideal for cooked/smoked sausages that are served cold where you want the cheese intact, but not really seeing any advantage over regular cheese in a fresh sausage that is going to be cooked and served hot.
processhead my opinion is use hi temp cheese. I put it in my fresh brats, I like the cheese to be intact after grilling. I tried regular cheese once and after grilling it was just melted and runny. It still had flavor, but not good looking
-
Just made a batch of black & bleu sausage last weekend using hi-temp bleu cheese and it stayed intact.
-
I prefer the hi-temp, it doesn’t seem to melt out when you cook your brats
-
Planning to make some fresh brats with cheese in the near future.
What are your thoughts on using high temp cheese vs. regular cheese in a fresh sausage?Seems like the high temp cheese would be ideal for cooked/smoked sausages that are served cold where you want the cheese intact, but not really seeing any advantage over regular cheese in a fresh sausage that is going to be cooked and served hot.
processhead I prefer the high temp cheese as kyle johnsbrewhouse and bleathery stated reasons. My recent production of Blue Ribbon and Green Hatch Chili I used swiss at 1 lb/10 lb meat block. It holds together and I don’t get melt out as I have in the past.
-
Planning to make some fresh brats with cheese in the near future.
What are your thoughts on using high temp cheese vs. regular cheese in a fresh sausage?Seems like the high temp cheese would be ideal for cooked/smoked sausages that are served cold where you want the cheese intact, but not really seeing any advantage over regular cheese in a fresh sausage that is going to be cooked and served hot.
processhead said in Thoughts on type of cheese for fresh brats:
Planning to make some fresh brats with cheese in the near future.
What are your thoughts on using high temp cheese vs. regular cheese in a fresh sausage?Seems like the high temp cheese would be ideal for cooked/smoked sausages that are served cold where you want the cheese intact, but not really seeing any advantage over regular cheese in a fresh sausage that is going to be cooked and served hot.
I used the high temp Swiss in the Philly brats. Came out great. The cheese starts to melt after they get hot enough. Very good.
-
I agree on the high temp cheese. I don’t think you’d want melted cheese in the brat running everywhere.
-
I’d stay standard and use hi temp cheese, when I do make fresh sausage it’s what I use for it.
-
If only for the way it looks in the product. High temp.
-
I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
-
I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
processhead said in Thoughts on type of cheese for fresh brats:
I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
Just a side note. The hot pepper cheese is not even close to the description. Good flavor but no heat.
Wish they would come up with a “true” pepper jack for this. It’d be awesome. -
processhead said in Thoughts on type of cheese for fresh brats:
I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
Just a side note. The hot pepper cheese is not even close to the description. Good flavor but no heat.
Wish they would come up with a “true” pepper jack for this. It’d be awesome.PapaSop said in Thoughts on type of cheese for fresh brats:
processhead said in Thoughts on type of cheese for fresh brats:
I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
Just a side note. The hot pepper cheese is not even close to the description. Good flavor but no heat.
Wish they would come up with a “true” pepper jack for this. It’d be awesome.Thanks. Maybe next time I will go with the ghost pepper cheese.
Paul
-
PapaSop said in Thoughts on type of cheese for fresh brats:
processhead said in Thoughts on type of cheese for fresh brats:
I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
Just a side note. The hot pepper cheese is not even close to the description. Good flavor but no heat.
Wish they would come up with a “true” pepper jack for this. It’d be awesome.Thanks. Maybe next time I will go with the ghost pepper cheese.
processhead
I tried the ghost pepper… That’s spot on but, don’t like to sweat. Serious heat there. -
Planning to make some fresh brats with cheese in the near future.
What are your thoughts on using high temp cheese vs. regular cheese in a fresh sausage?Seems like the high temp cheese would be ideal for cooked/smoked sausages that are served cold where you want the cheese intact, but not really seeing any advantage over regular cheese in a fresh sausage that is going to be cooked and served hot.
processhead we have always put hi-temp cheese on our brats.
-
processhead
I tried the ghost pepper… That’s spot on but, don’t like to sweat. Serious heat there.PapaSop there is a big heat gap between the pepper jack and the ghost pepper. Pepper jack is a little mild and ghost pepper will burn me down! There is a high temp cheese called lava jack. If fits nice between pepper jack and ghost pepper. It is a jalapeño/habanero blend. I won’t mention where I get it, but you can google it. Maybe something Walton’s can look into carrying?
-
Thanks for that. I was also looking for an in between
-
While they’re looking into adding different cheese, how about getting high temp bleu cheese on the list
I also saw a thread dating back to 2020 I think, there was mention of adding additional groups for other smoker types. Did anything become of that, WSM or kettle type?
Thanks in advance -
PapaSop there is a big heat gap between the pepper jack and the ghost pepper. Pepper jack is a little mild and ghost pepper will burn me down! There is a high temp cheese called lava jack. If fits nice between pepper jack and ghost pepper. It is a jalapeño/habanero blend. I won’t mention where I get it, but you can google it. Maybe something Walton’s can look into carrying?
Grimpuppy said in Thoughts on type of cheese for fresh brats:
PapaSop there is a big heat gap between the pepper jack and the ghost pepper. Pepper jack is a little mild and ghost pepper will burn me down! There is a high temp cheese called lava jack. If fits nice between pepper jack and ghost pepper. It is a jalapeño/habanero blend. I won’t mention where I get it, but you can google it. Maybe something Walton’s can look into carrying?
It’s weird. Any pepper jack I buy up my way has plenty of kick to it.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
