I appreciate you providing this forum for us new cheese makers to learn more. I am trying to make a Cheddar that has a high enough melting point that I can put it in my sausages and not have to worry about it melting and running out.

I have successfully made several batches of cheddar but can’t figure out how to increase the Melt point. Do you have any ideas on what I can add to achieve this?

Here is an example of a cheese that would work: https://www.waltonsinc.com/high-temp-cheddar-cheese

Thank you so much,

Jason