Patrick Oconnell
High-temperature cheddar cheese, also known as Hi-Temp or High Temp Cheddar, is a type of cheese designed to withstand higher temperatures than regular cheese. It has a melting point of 400°F, which means it can be added to sausages, burgers, and other meat products without melting and creating holes during the cooking and smoking process. The cheese adds a creamy and cheesy taste to the meat while maintaining its structure. High-temperature cheddar cheese has a long shelf life of up to 12-18 months when frozen and can be purchased or made at home by drying out small cubes of cheddar.
| Characteristics | Values |
|---|---|
| Flavours | Cheddar, Swiss, Pepper Jack, Mozzarella, Bleu, Ghost Pepper, Hot Pepper |
| Use | Suitable for stuffing into sausages, burgers, snack sticks, summer sausage, and bratwurst |
| Taste | Same as regular cheese |
| Melting Point | 400°F |
| Shelf Life | 60 days when refrigerated, 12-18 months when frozen |
| Ingredients | Pasteurized processed cheddar cheese (cheddar cheese [cultured milk, salt, enzymes], water, cream, sodium phosphate, salt, annatto colour, sorbic acid), powdered cellulose |
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What You'll Learn
- High-temp cheddar cheese is designed to withstand cooking temperatures of up to 400°F
- It is ideal for adding to sausages, burgers, and snack sticks without melting
- High-temp cheese is available in a variety of flavours, including cheddar, Swiss, and mozzarella
- The key factor that makes it high-temp is its low moisture content, which prevents melting
- High-temp cheddar cheese can be made at home by cutting cheddar into small cubes and drying them in the fridge
High-temp cheddar cheese is designed to withstand cooking temperatures of up to 400°F
High-temp cheese is ideal for cooking applications where the goal is to maintain the structure of the cheese cubes. It is designed to hold its shape during the cooking process, ensuring that it doesn't melt and leave holes in the final product. This makes it a popular choice for adding cheese to sausages, as regular cheese tends to melt and create an undesirable texture.
The unique properties of high-temp cheddar cheese are due to its low moisture content and, in some cases, the addition of cellulose or starch to prevent clumping. This results in a higher melting point compared to regular cheese. The cheese can be purchased pre-cut into small cubes, which contributes to its higher price. However, some people choose to create their own high-temp cheese by cutting extra-old cheddar or quality Emmental/Swiss cheese into small pieces and drying them in the fridge.
High-temp cheddar cheese is available from various suppliers, including Wisconsin Cheese Mart, The Sausage Maker, Walton's, and LEM Products. It is often used in keto diets due to its high protein content and zero carbs. The cheese has a minimum shelf life of 60 days when refrigerated and can be frozen for up to 12-18 months.
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It is ideal for adding to sausages, burgers, and snack sticks without melting
High-temperature Cheddar cheese is ideal for adding to sausages, burgers, and snack sticks without the worry of it melting. Unlike regular cheese, high-temperature cheese is designed to withstand cooking and smoking temperatures of up to 400°F, allowing you to stuff and smoke a delicious, cheesy sausage without the cheese melting away.
Regular cheese will melt and leave holes in your sausage, and its flavour can be indistinguishable from overly fatty sausage, especially with a lot of other flavours going on, like in snack sticks. High-temperature cheese, on the other hand, has a higher melting point, so it stays in solid chunks, adding a creamy taste to your meat products.
High-temperature Cheddar cheese is perfect for those who want to add a cheesy flavour to their meat products without the mess and hassle of melted cheese. It is a versatile ingredient that can be used in various dishes, such as sausages, burgers, and snack sticks. With a high protein content and zero carbs, it is also an excellent option for those following a keto diet.
You can make high-temperature cheese at home by cutting cheddar into small 1/4"-1/8" cubes and spreading them out on a tray. Leave the tray in the fridge, uncovered, until the edges of the cheese cubes start to dry out. This will give you a similar result to store-bought high-temperature cheese, which tends to be more expensive due to its convenience and pre-cut form.
Overall, high-temperature Cheddar cheese is a great option for those looking to add a cheesy flavour to their meat dishes without the worry of melting. Its high melting point and creamy taste make it a versatile and convenient ingredient for any chef.
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High-temp cheese is available in a variety of flavours, including cheddar, Swiss, and mozzarella
High-temp cheese is a type of cheese that can withstand cooking and smoking temperatures of up to 400°F without melting. This means it can be added to sausages, summer sausage, snack sticks, and burgers to give them a cheesy taste without the cheese melting and leaking out of the meat.
Cheddar high-temp cheese, for example, adds a creamy and cheesy taste to sausages. It has a melting point of 400°F, a minimum shelf life of 60 days when refrigerated, and a maximum shelf life of 12-18 months when frozen. It is made from pasteurized processed cheddar cheese, water, cream, sodium phosphate, salt, annatto colour, and sorbic acid.
Swiss high-temp cheese has a similar bite to regular Swiss cheese and is perfect for mild or classic bratwurst seasoning, such as Beer Bratwurst. It is made from pasteurized processed Swiss cheese, water, cream, sodium phosphate, salt, sorbic acid, enzymes, and powdered cellulose to prevent caking.
Mozzarella high-temp cheese has a creamy taste and texture and works well with a variety of sausages, especially Mild Italian Sausage. It is made from pasteurized processed mozzarella-style cheese, water, cream, skim milk, sodium phosphates, salt, and enzymes.
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The key factor that makes it high-temp is its low moisture content, which prevents melting
High-temperature Cheddar cheese, or high-temp Cheddar, is designed to withstand cooking and smoking temperatures of up to 400°F without melting. This quality makes it ideal for adding to sausages, burgers, and snack sticks, as it holds its shape during the cooking process, providing a creamy taste without the cheese melting and creating holes in the meat.
Additionally, some high-temperature cheeses contain added cellulose or starch, which helps to prevent clumping and further increases the melting point. This added cellulose is essentially wood fiber, which "beef[s] up" the cheese without making it more prone to melting. However, the presence of cellulose or starch is not a defining characteristic of high-temperature cheese, as not all varieties contain these additives.
When purchasing high-temperature Cheddar, it is important to consider the moisture content of the cheese. Ideally, the moisture percentage should be at or less than 34-35%. This information may not always be readily available, but choosing Extra Old Cheddar or quality Emmental/Swiss cheese can be a good alternative, as these varieties tend to have lower moisture content due to their harder, more rubbery textures.
In summary, the key factor that sets high-temperature Cheddar apart from regular Cheddar is its low moisture content, which raises its melting point and allows it to withstand higher temperatures without melting. This unique characteristic makes it a valuable ingredient for adding cheese to dishes that require cooking or smoking, such as sausages and burgers, without the cheese losing its shape and texture.
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High-temp cheddar cheese can be made at home by cutting cheddar into small cubes and drying them in the fridge
High-temp cheddar cheese is designed to withstand cooking and smoking temperatures up to 400°F without melting, making it ideal for adding to sausages, burgers, and snack sticks. It has a high protein content and 0 carbs, making it perfect for a keto diet.
While high-temp cheddar cheese is available from various retailers, it can also be made at home. The key to high-temp cheese is its low moisture content, which prevents it from melting at high temperatures. To make high-temp cheddar cheese at home, start with a good quality extra old cheddar with a moisture content of 34-35% or less. Cut the cheddar into small cubes, approximately 1/4"-1/8" in size. Spread the cubes out on a tray and leave them uncovered in the fridge until the edges start to dry out. This method may also work with other low-moisture cheeses, such as Emmental or Swiss cheese.
By drying the cheese in the fridge, you can remove some of the moisture, increasing the cheese's melting point. This process transforms regular cheddar into a high-temp variety that can be added to sausages, burgers, or other cooked dishes without melting. The small cube shape also helps ensure that the cheese maintains its structure during cooking, resulting in solid chunks of cheese instead of melted goo.
Making high-temp cheddar cheese at home can be a more affordable alternative to purchasing it online, as shipping costs can be high due to the need for special packaging to keep the cheese fresh during transit. However, it is important to note that the homemade version may not have as high of a melting point as the commercially produced high-temp cheddar cheese, which has been treated with cellulose or starch to prevent clumping.
Overall, high-temp cheddar cheese is a versatile ingredient for adding a cheesy, creamy taste to various dishes without the risk of melting. By making it at home, you can experiment with different types of cheese and control the size and dryness of the cubes to suit your specific needs and preferences.
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Frequently asked questions
High Temp Cheddar Cheese is a type of cheese that has been designed to withstand higher temperatures than regular cheese. It has a melting point of 400°F.
High Temp Cheddar Cheese is ideal for use in cooking, particularly when making sausages or burgers. It can be added to meat to provide a creamy and cheesy taste without melting and leaving holes in the meat.
It is recommended that you use 1 lb of High Temp Cheddar Cheese for every 10 lb of meat.
High Temp Cheddar Cheese has a minimum shelf life of 60 days when refrigerated and a maximum shelf life of 12-18 months when frozen.
High Temp Cheddar Cheese can be purchased from specialty food retailers or online. Some suppliers include Wisconsin Cheese Mart, The Sausage Maker, Walton's, and LEM Products.
