Skip to content
  • Home
  • Walton's
    • Home
    • Seasonings
    • Casings
    • Packaging
    • Supplies
    • Equipment
    • Smoking/Grilling
    • Sales
    • Giveaways
  • About Us
  • Topics
    • Unread
    • Recent
    • Random
    • Popular Monthly
    • Popular All-Time
    • Unsolved
    • Solved
  • Events
  • FAQ
  • Conv Chart
    • Seasonings
    • Cures
    • Additives
Skins
  • Light
  • Brite
  • Cerulean
  • Cosmo
  • Flatly
  • Journal
  • Litera
  • Lumen
  • Lux
  • Materia
  • Minty
  • Morph
  • Pulse
  • Sandstone
  • Simplex
  • Sketchy
  • Spacelab
  • United
  • Yeti
  • Zephyr
  • Dark
  • Cyborg
  • Darkly
  • Quartz
  • Slate
  • Solar
  • Superhero
  • Vapor

  • Default (No Skin)
  • No Skin
  • Team Blue Skin
Collapse
Meatgistics - Walton's - Community
  1. Home
  2. Categories
  3. Community
  4. General
  5. High Temp Cheese

High Temp Cheese

Scheduled Pinned Locked Moved General
8 Posts 5 Posters 258 Views 3 Watching
  • Oldest to Newest
  • Newest to Oldest
  • Most Votes
Reply
  • Reply as topic
Log in to reply
This topic has been deleted. Only users with topic management privileges can see it.
  • ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #1

    Jonathon The temperatures here are running about 100’F everyday. Is it okay to order high temp cheese during this heat wave?

    1 Reply Last reply
    0
    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #2

      Chef Yes, we won’t ship it right now if it is going to sit in an uncontrolled UPS warehouse over the weekend but I am pretty sure all areas of Texas are just 2 days so if you ordered it in the next hour you would have it Wednesday, which would be fine. If it is a 4 day they will only ship on Mondays, but you are good to go!

      Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

      1 Reply Last reply
      0
      • lamurscrappyL Offline
        lamurscrappyL Offline
        lamurscrappy
        Regular Contributors
        wrote on last edited by
        #3

        I ordered 40lbs last week in idaho and it took 4 days and the cheese was just fine. Packed in a nice cooler. Thanks waltons!

        1 Reply Last reply
        1
        • AustinA Offline
          AustinA Offline
          Austin
          Team Orange Walton's Employee Admin
          wrote on last edited by
          #4

          Chef Jonathon
          We also ship cheese in coolers with ice packs this time of year to help keep it colder longer.
          It doesn’t have to be refrigerated 24/7, but being cold definitely increases the shelf-life exponentially.
          If you get it and it is warm, you’ll be fine, just throw it back in the fridge or freezer.
          Mold is really the only thing that will spoil our high temp cheese, so if you don’t have mold on it, you are good to go. If you get mold within a reasonable time frame, just call us up for a replacement.

          –Austin Walton
          VP of Operations at Walton’s & Meatgistics Host

          Shop waltons.com for Everything but the Meat!
          Subscribe to WaltonsTV on YouTube (https://wltns.link/waltonstv)

          ChefC 1 Reply Last reply
          2
          • AustinA Austin

            Chef Jonathon
            We also ship cheese in coolers with ice packs this time of year to help keep it colder longer.
            It doesn’t have to be refrigerated 24/7, but being cold definitely increases the shelf-life exponentially.
            If you get it and it is warm, you’ll be fine, just throw it back in the fridge or freezer.
            Mold is really the only thing that will spoil our high temp cheese, so if you don’t have mold on it, you are good to go. If you get mold within a reasonable time frame, just call us up for a replacement.

            ChefC Offline
            ChefC Offline
            Chef
            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
            wrote on last edited by
            #5

            Austin Thanks

            1 Reply Last reply
            0
            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by
              #6

              Chef TexLaw ever heard of or used https://texasangeloil.com/ ? Anyone else can jump in too, I just know both of them are there

              Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

              TexLawT ChefC 2 Replies Last reply
              0
              • JonathonJ Jonathon

                Chef TexLaw ever heard of or used https://texasangeloil.com/ ? Anyone else can jump in too, I just know both of them are there

                TexLawT Offline
                TexLawT Offline
                TexLaw
                Team Orange PK100 Sous Vide Power User
                wrote on last edited by
                #7

                Jonathon I swear I’ve seen it, but I don’t recall ever trying it.

                1 Reply Last reply
                0
                • JonathonJ Jonathon

                  Chef TexLaw ever heard of or used https://texasangeloil.com/ ? Anyone else can jump in too, I just know both of them are there

                  ChefC Offline
                  ChefC Offline
                  Chef
                  Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                  wrote on last edited by
                  #8

                  Jonathon Never heard of them. Interesting products, can’t find any information about their charity, % donated, 504 status…

                  1 Reply Last reply
                  0

                  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 Login
                  Reply
                  • Reply as topic
                  Log in to reply
                  • Oldest to Newest
                  • Newest to Oldest
                  • Most Votes


                  Sponsored By:

                  Sponsored By Walton's Inc

                  Sponsored By:

                  Sponsored By Walton's
                  Terms of Use - Privacy Policy - Copyright © 2023 Walton's Inc.
                  Meatgistics
                  X

                  Register Now For Complete Access To Meatgistics!

                  Sign In Register
                  • Login

                  • Don't have an account? Register

                  • Login or register to search.
                  • First post
                    Last post
                  0
                  • Home
                  • Walton's
                    • Home
                    • Seasonings
                    • Casings
                    • Packaging
                    • Supplies
                    • Equipment
                    • Smoking/Grilling
                    • Sales
                    • Giveaways
                  • About Us
                  • Topics
                    • Unread
                    • Recent
                    • Random
                    • Popular Monthly
                    • Popular All-Time
                    • Unsolved
                    • Solved
                  • Events
                  • FAQ
                  • Conv Chart
                    • Seasonings
                    • Cures
                    • Additives