Description
Sold in FIVE Pound Packages ONLY. 1/4″ Diced Pasteurized Processed Restricted Melt Hot Pepper Cheese. Our high temperature cheese is a great item for sausage making. Add cheese to your sausage and give it something extra. Cheese will stay in chunks up to 400 degrees. Add about 10% cheese (1 lb of cheese to 10 lbs of meat). Cheese will last up to 6 months at 34 degrees and can be frozen. Add to meat and sausage seasoning while mixing, and cook as usual.
Ingredients: Pasteurized Processed American, Monterey Jack and Swiss Cheese ([Cultured Milk, Salt Enzymes], Jalapeno Peppers, Cream, Sodium Phosphate, Salt, Natural Smoked Flavoring, Sorbic Acid), Powdered Cellulose (to prevent caking), Potassium Sorbate and Natamycin (Preservatives)..
Please refer to “Perishable Items” in our “Shipping and Returns” section on the Home Page for important information concerning shipping and handling of this product.