I plan on making another batch of sausage next week and would like to make a cheddar jalapeno summer sausage. I found this cheese on a website that has got me thinking. http://www.butcher-packer.com/index.php?main_page=index&cPath=204 What do you guys think of that? Do you think it is actually worth it? I live in Wisconsin, so the amount and types of cheese that I have available for use are ridiculous. How much do you think I would benefit from using this so called "high temp cheese".