Hi Temp Blue Cheese (Burgers)
I’m not loving the flavor of the hi-temp blue cheese i find at most markets. It’s not blue, it doesn’t have any mold and lacks the sharpness of true blue cheese. Have you had experience with hi temp blue cheese and do you know why the flavor isn’t as strong as reg. blue cheese or where to find some that does?
OleSmokey Team Orange Illinois Canning Dry Cured Sausage last edited by
AngusRuth The Hi-temp Blue cheese I have put in some bratwurst has the Blue cheese taste but is not as strong tasting as regular Blue cheese and it doesn’t have the visible mold. If you are making burger patties with the intention of freezing for later cooking then why not add real Blue cheese to the burger mix then form patties and freeze. You don’t need Hi-temp cheese for burgers.
Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by
AngusRuth I would say that almost any High-Temp cheese is going to be a version of that flavor but not that exact flavor. We used to carry High Temp Bleu Cheese but we stopped do to lack of sales. I’d say your best bet is really to find a regular bleu cheese you like and use that.
no_eyes_processor PK100 last edited by
IF you use regular blue cheese, don’t cut it as small as it is in the high temp stuff, I find that it doesn’t melt as much if you leave it in slightly larger pieces.
calldoctoday Team Blue Power User Regular Contributors Alabama last edited by
Jonathon In addition, dry the cheese of your choice a bit to help with its heat temperance & then freeze it before adding to your mix, late in the mix. We use other natural cheeses using this method too, just make sure you are you a harder & more aged cheese as we have had better luck with those.
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