1/4″ Diced Pasturized Processed Restricted Melt Ghost Pepper. 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: American, Swiss and Monterey Jack Cheese (Cultured Milk, Salt, Enzymes), Water, Cream, Sodium Phosphate, Ghost Peppers, Salt and Sorbic Acid (Preservative).
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. Cheese Cannot be Shipped to Canada.
ALLERGEN: CONTAINS MILK