So I’m sensing that I might need to try the Walton’s brand cheese…
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RE: Hi-Temp Cheese Turns "Liquidy"
We get the cheese from a local butcher shop. I’m not sure what brand it is. It’s in my dad’s freezer right now, so I can’t check it. I’m pretty sure it’s not Walton’s cheese though.
Would the texture have a tendency to change when we thaw the sausage out after freezing it? Also, when making the sausage, we take the cheese from the freezer and mix it in. Maybe mixing in frozen cheese has something to do with it?
Hi-Temp Cheese Turns "Liquidy"
My family has been making homemade venison/pork summer sausage for years. However, we have problems with the hi-temp cheese turning to a liquid-like state. We smoke to 155 degrees, water bath, let hang to dry, and then vaccuum pack to freeze. When we thaw out a stick with cheese it turns to that liquid mush inside. Flavor is good, but the look and texture are nasty.
Any ideas why the cheese doesn’t hold its cheesy texture?