High-temp cheese is a specialty, diced cheese designed to hold its shape during cooking at higher temperatures. Many options are 1/4-inch cubes and are commonly mixed into meat for sausage, brats, snack sticks, and burgers, creating little pockets of cheesy flavor without melting away. You’ll see varieties like cheddar, mozzarella, pepper jack, and Swiss.

• Why it’s helpful: It’s formulated to tolerate cooking temperatures around 400°F under typical home cooking conditions.
• How to use: Fold the cubes into your mixture before cooking so they’re distributed evenly.
• Good to know: Check each product’s label for temperature tolerance and storage details; some options are shelf-stable before opening.

It comes down to heat and texture. High-temp cheese is a smart pick when you’re mixing cheese into ground meat and cooking at higher heat or for longer durations—like grilling, smoking, or pan-frying—because it’s made to hold its shape up to around 400°F.

• Choose high-temp: For sausages, brats, snack sticks, or stuffed burgers where you want distinct cheesy bites after cooking.
• Choose regular cheese: For melty toppings on burgers, sandwiches, or quick bakes where gooey melt is the goal.
• Tip: Consider flavor (cheddar, mozzarella, pepper jack, Swiss) based on your recipe. Results can vary by method, so it helps to test a small batch.

You can browse high-temp cheese on Walmart.com by searching “high-temp cheese.” It’s typically listed within the Food categories. Availability can vary by location, so it’s helpful to enter your ZIP code.

• Shopping tips: Filter for the bag size you need (for example, 1 lb or 2.5 lb), cube size (often 1/4-inch), and flavor (cheddar, mozzarella, pepper jack, Swiss).
• Convenience: Look for options offering pickup or delivery where available.
• Details matter: Check product pages for temperature tolerance (around 400°F noted on many items) and storage guidance; some are shelf-stable before opening.

A few simple steps can help you get great pockets of cheese throughout your meat.

1. Keep it cold: Chill the meat and cheese so the cubes stay firm.
2. Season first: Mix in your spices and liquids, then fold in the cheese last to avoid smearing.
3. Distribute evenly: Gently mix to spread cubes without overworking the meat.
4. Shape and cook: Form links, sticks, or patties and cook according to your recipe. High-temp cheese is made to tolerate higher heat (around 400°F).
5. Rest before slicing: Let cooked items rest briefly so juices settle and cheese pockets remain intact.

Small test batches can help you fine-tune texture and flavor.

Storage needs can vary by product, so it’s best to follow the package directions.

• Before opening: Many high-temp cheeses are shelf-stable. Store in a cool, dry place away from direct heat.
• After opening: Reseal tightly and refrigerate in an airtight bag or container to help maintain quality.
• Portioning: If you buy a larger bag, consider dividing it into smaller sealed portions to limit repeated air exposure.
• Check dates: Note the best-by date and any on-pack guidance for use timelines.

Keeping moisture and heat at bay can help preserve texture and performance during cooking.