PapaSop said in Thoughts on type of cheese for fresh brats:

Dr_Pain said in Thoughts on type of cheese for fresh brats:

I would love if the rest of the family would be as heat tolerant me because I would really like to try the ghost pepper cheese

Wish I would have saved the bag, I’d send the rest to you. My one son and I each sampled a little square. No frigging way… Long gone now. Sweating just talking about it. LOL

HAHAHAA!!! I’ve had some hot experiences in my life and each I remember with better memories than what seem to have been your experience. I remember by oldest son coming hom with jerky made with ghost pepper and Carolina reapers… OMG!!! (But it was tasty)

First it was sticks from another post. Now, hot experiences… As HerbcoFood said, biting my tongue right now.

Dr_Pain said in Thoughts on type of cheese for fresh brats:

I would love if the rest of the family would be as heat tolerant me because I would really like to try the ghost pepper cheese

Wish I would have saved the bag, I’d send the rest to you. My one son and I each sampled a little square. No frigging way… Long gone now. Sweating just talking about it. LOL

HAHAHAA!!! I’ve had some hot experiences in my life and each I remember with better memories than what seem to have been your experience. I remember by oldest son coming hom with jerky made with ghost pepper and Carolina reapers… OMG!!! (But it was tasty)

I would love if the rest of the family would be as heat tolerant me because I would really like to try the ghost pepper cheese

Wish I would have saved the bag, I’d send the rest to you. My one son and I each sampled a little square. No frigging way… Long gone now. Sweating just talking about it. LOL

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.

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.

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.

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.

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.