Can I use any kind of cheese for summer sausage, or is there a "special" cheese out there that does not melt as easily when smoking. I asked the owner of a local meat locker, and he said to use "heat cheese", which sounded suspiciously like "summer air in your car tires". I searched the forum and found no mention of anything like this. What cheese would be best to use, if there is no specialty cheese for this? Thanks in advance for any advice.
Don
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