Thoughts on type of cheese for fresh brats
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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
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Just made a batch of black & bleu sausage last weekend using hi-temp bleu cheese and it stayed intact.
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I prefer the hi-temp, it doesn’t seem to melt out when you cook your brats
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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.
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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.
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I agree on the high temp cheese. I don’t think you’d want melted cheese in the brat running everywhere.
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I’d stay standard and use hi temp cheese, when I do make fresh sausage it’s what I use for it.
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If only for the way it looks in the product. High temp.
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I ordered some high temp cheddar and high temp hot pepper cheese this morning. Thanks for everyone’s opinion.
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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
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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.
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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?
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Thanks for that. I was also looking for an in between
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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.
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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?
Found two sites that sell it, both out of stock. Argh.
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