<![CDATA[High Temp Cheese]]>Today is the first I’ve ever heard of high temp cheese! How exactly is it different than regular?

Can it be used in venison snack stix and/or venison summer sausage? I want to put jalapeno in both, too!

Gracias,

Jim

]]>https://waltonsdev.nodebb.com/topic/870/high-temp-cheeseRSS for NodeThu, 10 Sep 2026 21:11:48 GMTMon, 26 Nov 2018 20:44:24 GMT60<![CDATA[Reply to High Temp Cheese on Tue, 27 Nov 2018 20:52:14 GMT]]>We put the ghost pepper cheese and habanero powder in our sticks and it’s awesome. The pepper jack also has a great flavor, neither are as hot as you’d think when you mix it in. We also use cheddar for our mild stick. Walton’s has a great selection of high temp cheese! I will warn you that if you use a 17mm stick the cheese can stick in the stuffing tube, I gut shot my buddy standing at the end of the table with one, he went down like a soccer player!

]]>https://waltonsdev.nodebb.com/post/2554https://waltonsdev.nodebb.com/post/2554Tue, 27 Nov 2018 20:52:14 GMT<![CDATA[Reply to High Temp Cheese on Tue, 27 Nov 2018 15:28:46 GMT]]>erich52 Good point on when to add the cheese, this cheese is high temp but it is still cheese and if you mix it too long it will smear and ruin your product!

]]>https://waltonsdev.nodebb.com/post/2540https://waltonsdev.nodebb.com/post/2540Tue, 27 Nov 2018 15:28:46 GMT<![CDATA[Reply to High Temp Cheese on Mon, 26 Nov 2018 23:46:43 GMT]]>erich52 thanks!

]]>https://waltonsdev.nodebb.com/post/2538https://waltonsdev.nodebb.com/post/2538Mon, 26 Nov 2018 23:46:43 GMT<![CDATA[Reply to High Temp Cheese on Mon, 26 Nov 2018 23:15:53 GMT]]>erich52 Good tip!!!

]]>https://waltonsdev.nodebb.com/post/2537https://waltonsdev.nodebb.com/post/2537Mon, 26 Nov 2018 23:15:53 GMT<![CDATA[Reply to High Temp Cheese on Mon, 26 Nov 2018 21:47:40 GMT]]>mtnjim just remember to add your high temp cheese toward the tail end of your mixing process. If you are using any type of mixer with metal blades put your cheese in for about the last minute or two of mixing. This will allow for your cheese to maintain its shape and texture as opposed to being broken down into a finer product throughout the mixing process. I highly recommend the high temp cheeses in all of the flavors! Happy snack stick making.

]]>https://waltonsdev.nodebb.com/post/2534https://waltonsdev.nodebb.com/post/2534Mon, 26 Nov 2018 21:47:40 GMT<![CDATA[Reply to High Temp Cheese on Mon, 26 Nov 2018 21:37:04 GMT]]>Joe Hell thanks!

]]>https://waltonsdev.nodebb.com/post/2533https://waltonsdev.nodebb.com/post/2533Mon, 26 Nov 2018 21:37:04 GMT<![CDATA[Reply to High Temp Cheese on Mon, 26 Nov 2018 21:33:26 GMT]]>The high temp cheese is essentially a processed cheese with a higher melting point than your standard store bought variety. Normal cheese would essentially turn into oil before your sausage comes to a safe eating temperature. This would leave voids in the sausage and would be overly greasy. The high temp cheese would work just fine in snack sticks and summer sausage as well as any fresh sausage. I highly recommend it.

]]>https://waltonsdev.nodebb.com/post/2531https://waltonsdev.nodebb.com/post/2531Mon, 26 Nov 2018 21:33:26 GMT