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 Post subject: High Temp Cheese
PostPosted: Wed Nov 02, 2011 6:41 pm 
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Location: Jacksonville,Texas
I am looking at using some high temp cheese in sausage links. But I have heard that all high temp cheese is imitation cheese. Anybody got any info on this ? Thanks guys. CF :D

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 Post subject: Re: High Temp Cheese
PostPosted: Wed Nov 02, 2011 11:21 pm 
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Pilgrim
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when i use it i get it from allied kenco here in houston everybody loves it. they have a web site alliedkenco.com


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 Post subject: Re: High Temp Cheese
PostPosted: Sat Nov 05, 2011 8:22 am 
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The Mexican cheese sold in supermarkets has a high melting point and I believe is real cheese.

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 Post subject: Re: High Temp Cheese
PostPosted: Sat Nov 05, 2011 12:06 pm 
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Rustler
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DATsBBQ wrote:
The Mexican cheese sold in supermarkets has a high melting point and I believe is real cheese.


it is indeed. works great!


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 Post subject: Re: High Temp Cheese
PostPosted: Sat Nov 05, 2011 7:11 pm 
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Thanks guys, Just any kind or something special. (white cheese) ? CF :D

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 Post subject: Re: High Temp Cheese
PostPosted: Sat Nov 05, 2011 9:03 pm 
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Location: Oak Point, TX
Any of the "Fresh Cheeses" should work but you might want to click back just a bit on the recipe salt as these are all fairly salty.
Queso blanco:
This creamy, white cheese is made from skimmed cow's milk, and has been described as being a cross between cottage cheese and mozzarella. It is traditionally coagulated with lemon juice, giving it a fresh, distinctive lemon flavor, although nowadays it is often commercially made with rennet. It softens when heated, but doesn't melt, and is a good choice for stuffing enchiladas.
Queso fresco:
A spongy white cheese, used to crumble over botanas - snacks - as well as on enchiladas and taquitos, this type of cheese was introduced to Mexico from Burgos, Spain. It is usually made with a combination of cow's milk and goat's milk. A very mild feta is an acceptable substitute for the grainy and mildly acidic queso fresco.
Queso panela:
Also called queso de canasta because it carries the imprint of the basket in which it is molded, this is a soft, white cheese most often served as part of an appetizer or snack tray. It absorbs other flavors easily, and is sometimes coated with a garlic-and-chile paste, or wrapped in toasted avocado leaves, to be served with cocktails.

Also you might try Queso añejo it is the same as the fresh cheeses but has been aged so it is more flavorful.

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 Post subject: Re: High Temp Cheese
PostPosted: Sat Nov 05, 2011 11:45 pm 
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Location: Allen, TX
Well I bought some of that fancy hi temp cheese once. Didn't use it all and put it in the fridge. Two years later it looked just like the day I bought it! I really think it was plastic! Had almost no flavor! You could most likely go to one of them interior home decorating places and buy some plastic cheese cheaper!! :roll: :lol: :lol:

I would stick to regular or mexican cheeses and just take a little longer to get the sausage to 152 degrees internal temp so it doesn't melt. I have even used shredded cheese before and although it will melt, the cheese flavor is still in the sausage just fine.

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 Post subject: Re: High Temp Cheese
PostPosted: Sun Nov 06, 2011 3:24 pm 
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Thanks y'all I knew you would come through. Mexican cheese it is. CF :D

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 Post subject: Re: High Temp Cheese
PostPosted: Mon Nov 07, 2011 10:25 am 
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I made some jalapeno cheese brats at our "Best of the Wurst 2" party at the first of the year and used some Queso Blanco at the suggestion of Papa Tom. It worked great and had great flavor. That reminds me.....I'm OUT and need to make more! :)

tex :texas:

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 Post subject: Re: High Temp Cheese
PostPosted: Mon Nov 14, 2011 9:14 pm 
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I guess I may be the odd ball here.. Most Mexican cheeses have no flavor IMO.. I use Kraft Crumbles... Never had a issue with the cheese melting down in Summer Sausage.. I keep the pit below 200° at all times if not around 190°.. Never failed me yet..

Just my two pennies worth.. :salut:

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Last edited by Smoked on Sun Nov 20, 2011 8:49 am, edited 1 time in total.

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 Post subject: Re: High Temp Cheese
PostPosted: Tue Nov 15, 2011 4:20 pm 
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Papa Tom really enjoyed the progency discussion on the Mex cheeses. I am a big fan of the queso fresco, and the non-brand Oaxaca cheese that the HEB chains carry. Stuff is a great addition on my enchilladas suizas.

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