What makes high-temp cheese?
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Something I’ve always wondered. Maybe it has been discussed and I’m not seeing it, but what makes the high temp cheese withstand the high temps? Is it normal cheese that is aged differently or is there some sort of an additive?
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Ridley Acres on last edited by
Ridley Acres They actually have different starter cultures which process the fats and sugars differently resulting in a different structure that along with being a more stable product, also melts at a higher temperature.
There is a flavor shift, and if you ate a traditional cheese along side with the higher temperature cheese, you likely would prefer the traditional one.
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Ridley Acres Austin covered this recently on a podcast or Livestream, it is just cheese that is processed differently and it is made with a lower moisture content and I believe a slightly higher acidity…don’t absolutely quote me on the second one but I do know it is less moisture than normal cheese.
Good question
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to Jonathon on last edited by
Jonathon Maybe do a pool, people pick who is correct. Those picking the winner can get a coupon for something.
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All im gonna say is google is your friend…lol
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to twilliams on last edited by Chef
twilliams How true, how true… Can’t wait to see the reported results.
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craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuiltreplied to Jonathon on last edited by
Jonathon I thought it was the salt content
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to craigrice on last edited by
craigrice I’ll hold out on the answer and why it results in the higher temperature properties until tomorrow.
Better living through chemistry.
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I will be interested in finding out
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Thanks for the feedback, I’m looking forward to whatever test the boys at Walton’s are cooking up. The thought of trying to make cheese at home has me wondering if DIY high temp cheese is possible.
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twilliams Power User PK100 Regular Contributors Team Greyreplied to Ridley Acres on last edited by twilliams
Ridley Acres so maybe I wasn’t paying attention good enough on the livestream but I don’t believe this topic was touched on. What makes a cheese high temperature is it is very high in acidity and /or high salt content. And yes has been stated that with those two properties you can DIY at home.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to twilliams on last edited by
twilliams I thought I dozed off or something and missed the hi temp cheese answer.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to bocephus on last edited by Chef
bocephus the culture added to the dairy breaks down fats differently into other byproducts, thus lowering the fat content. Additional byproduct is the salt. So the biochemistry is slightly different. Final result of the introduction of this culture is lower fat lower moisture and higher salt. Could be made at home with the right starters.
I should add that this additional culture is added in addition to the culture needed for the cheese that is being produced.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to Chef on last edited by
Chef Thanks for the info, I think that is something I will not be making any time soon. Good information though.
