<![CDATA[What makes high-temp cheese?]]>Something I’ve always wondered. Maybe it has been discussed and I’m not seeing it, but what makes the high temp cheese withstand the high temps? Is it normal cheese that is aged differently or is there some sort of an additive?

]]>https://waltonsdev.nodebb.com/topic/4065/what-makes-high-temp-cheeseRSS for NodeThu, 10 Sep 2026 23:24:16 GMTMon, 12 Jul 2021 19:48:08 GMT60<![CDATA[Reply to What makes high-temp cheese? on Fri, 16 Jul 2021 01:04:40 GMT]]>Chef Thanks for the info, I think that is something I will not be making any time soon. Good information though.

]]>https://waltonsdev.nodebb.com/post/42410https://waltonsdev.nodebb.com/post/42410Fri, 16 Jul 2021 01:04:40 GMT<![CDATA[Reply to What makes high-temp cheese? on Fri, 16 Jul 2021 00:20:46 GMT]]>bocephus the culture added to the dairy breaks down fats differently into other byproducts, thus lowering the fat content. Additional byproduct is the salt. So the biochemistry is slightly different. Final result of the introduction of this culture is lower fat lower moisture and higher salt. Could be made at home with the right starters.

I should add that this additional culture is added in addition to the culture needed for the cheese that is being produced.

]]>https://waltonsdev.nodebb.com/post/42408https://waltonsdev.nodebb.com/post/42408Fri, 16 Jul 2021 00:20:46 GMT<![CDATA[Reply to What makes high-temp cheese? on Thu, 15 Jul 2021 23:50:12 GMT]]>twilliams I thought I dozed off or something and missed the hi temp cheese answer.

]]>https://waltonsdev.nodebb.com/post/42407https://waltonsdev.nodebb.com/post/42407Thu, 15 Jul 2021 23:50:12 GMT<![CDATA[Reply to What makes high-temp cheese? on Thu, 15 Jul 2021 23:02:44 GMT]]>Ridley Acres so maybe I wasn’t paying attention good enough on the livestream but I don’t believe this topic was touched on. What makes a cheese high temperature is it is very high in acidity and /or high salt content. And yes has been stated that with those two properties you can DIY at home.

]]>https://waltonsdev.nodebb.com/post/42406https://waltonsdev.nodebb.com/post/42406Thu, 15 Jul 2021 23:02:44 GMT<![CDATA[Reply to What makes high-temp cheese? on Thu, 15 Jul 2021 12:45:39 GMT]]>Thanks for the feedback, I’m looking forward to whatever test the boys at Walton’s are cooking up. The thought of trying to make cheese at home has me wondering if DIY high temp cheese is possible.

]]>https://waltonsdev.nodebb.com/post/42376https://waltonsdev.nodebb.com/post/42376Thu, 15 Jul 2021 12:45:39 GMT<![CDATA[Reply to What makes high-temp cheese? on Wed, 14 Jul 2021 22:01:27 GMT]]>I will be interested in finding out

]]>https://waltonsdev.nodebb.com/post/42337https://waltonsdev.nodebb.com/post/42337Wed, 14 Jul 2021 22:01:27 GMT<![CDATA[Reply to What makes high-temp cheese? on Wed, 14 Jul 2021 21:18:41 GMT]]>craigrice I’ll hold out on the answer and why it results in the higher temperature properties until tomorrow.

Better living through chemistry.

]]>https://waltonsdev.nodebb.com/post/42334https://waltonsdev.nodebb.com/post/42334Wed, 14 Jul 2021 21:18:41 GMT<![CDATA[Reply to What makes high-temp cheese? on Wed, 14 Jul 2021 20:56:57 GMT]]>Jonathon I thought it was the salt content

]]>https://waltonsdev.nodebb.com/post/42330https://waltonsdev.nodebb.com/post/42330Wed, 14 Jul 2021 20:56:57 GMT<![CDATA[Reply to What makes high-temp cheese? on Tue, 13 Jul 2021 02:40:23 GMT]]>twilliams How true, how true… Can’t wait to see the reported results.

]]>https://waltonsdev.nodebb.com/post/42197https://waltonsdev.nodebb.com/post/42197Tue, 13 Jul 2021 02:40:23 GMT<![CDATA[Reply to What makes high-temp cheese? on Mon, 12 Jul 2021 23:00:42 GMT]]>All im gonna say is google is your friend…lol

]]>https://waltonsdev.nodebb.com/post/42192https://waltonsdev.nodebb.com/post/42192Mon, 12 Jul 2021 23:00:42 GMT<![CDATA[Reply to What makes high-temp cheese? on Mon, 12 Jul 2021 22:55:25 GMT]]>Jonathon Maybe do a pool, people pick who is correct. Those picking the winner can get a coupon for something.

]]>https://waltonsdev.nodebb.com/post/42191https://waltonsdev.nodebb.com/post/42191Mon, 12 Jul 2021 22:55:25 GMT<![CDATA[Reply to What makes high-temp cheese? on Mon, 12 Jul 2021 20:31:11 GMT]]>AHA, who is correct? Jonathon or Chef ?! Tune in on Thursdays livestream to find out!

]]>https://waltonsdev.nodebb.com/post/42181https://waltonsdev.nodebb.com/post/42181Mon, 12 Jul 2021 20:31:11 GMT<![CDATA[Reply to What makes high-temp cheese? on Mon, 12 Jul 2021 20:30:42 GMT]]>Ridley Acres Austin covered this recently on a podcast or Livestream, it is just cheese that is processed differently and it is made with a lower moisture content and I believe a slightly higher acidity…don’t absolutely quote me on the second one but I do know it is less moisture than normal cheese.

Good question

]]>https://waltonsdev.nodebb.com/post/42180https://waltonsdev.nodebb.com/post/42180Mon, 12 Jul 2021 20:30:42 GMT<![CDATA[Reply to What makes high-temp cheese? on Mon, 12 Jul 2021 20:28:50 GMT]]>Ridley Acres They actually have different starter cultures which process the fats and sugars differently resulting in a different structure that along with being a more stable product, also melts at a higher temperature.

There is a flavor shift, and if you ate a traditional cheese along side with the higher temperature cheese, you likely would prefer the traditional one.

]]>https://waltonsdev.nodebb.com/post/42179https://waltonsdev.nodebb.com/post/42179Mon, 12 Jul 2021 20:28:50 GMT