High Temperature Cheddar Cheese - 2.5 Lb. Bag

High Temperature Cheddar Cheese - 2.5 Lb. Bag

• 2.5 lb.Bag of High Temperature Cheddar Cheese - This is recommended amount for 25 lbs. of meat - Use the same High Temperature Cheese that the commercial meat processors use. Manufactured by Ornua Ingredients North America in Hilbert, WI - The Cheese State
• Cheese orders received before Noon (CST) Mon. thru Sat. will ship the same day by USPS Priority Mail - normal shipping time of 2 -3 days. PLEASE watch your mail delivery then and place your cheese in your refrigerator upon arrival. Cheese may be at room temperature when it arrives, but its condition will be fine if refrigerated upon arrival. Hi Temp Cheddar Cheese is perfect for adding that Special Touch to your Brats, Grilled Burgers, Smoked Deer or Beef Sausage or Deer or Beef Snack Sticks!
• We now have Hi Temp Cheddar Cheese available in a 5 lb. Bag for ONLY $48.97! You can find it on Amazon from the following address - https://www.amazon.com/dp/B086H4F9DV Hi Temp Cheese will last up to 2 to 3 months in your refrigerator or up to 6 months frozen. (NOTE: If you freeze the cheese do not thaw and then re-freeze again. If frozen, allow to defrost 24 hours in refrigerator before using). .
• We ship Our High Temperature Cheese in a 3 ml thick vacuum bag packaged with an Oxygen Absorber Packet and a Desiccant. We then package this bag inside a Ecofoil Thermal Bubble Mailer with a 6 oz. Polar Tech Ice-Brix for freshness - Refrigerate upon receipt. The thermal bags are then shipped to you in a USPS Priority Mail Box. (The ice pack(s) WILL be melted when delivered. This is expected.)
• The recommended ratio of High Temperature Cheese to Sausage Meat is 1 lb. of High Temperature Cheese for Every 10 lbs. of Meat - So each of our 2.5 lb. Bags of High Temperature Cheese should be mixed with 25 lbs. of meat after your FINAL grind. The cheese is made specifically to withstand high smoking and cooking temperatures (up to 400 degrees F) without melting; keeping its original 1/4 inch cubed shape after stuffing, smoking and cooking