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Hi-Temp Cheddar Cheese, 1 lb.



 
Our Price: $9.99


Product Code: 12-2110
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Description
 

Cheddar Cooking Cheese

Our non-melting cheddar cheese is made specifically to withstand smoking and cooking temperatures up to 400°F, allowing you to stuff and smoke a delicious, cheesy sausage without worrying about creating a gooey, melty mess in the kitchen. The high-temperature cheddar cheese for smoking keeps its original cubed shape after stuffing and cooking. We’ve diced and packaged our cheddar into manageable pieces for convenience, so you can easily regulate the amount of cheese that goes into each recipe.

Make cheesy summer sausage, cheese franks or brats with a cheesy surprise inside! High-temp cheddar cheese for sausage is a meat lover’s must-have ingredient, but it can be used in any dish that requires a sturdy cheddar cheese that won’t lose its shape in high heat. We recommend using one pound of cheese per 10-12 pounds of meat for a perfect balance of flavors and textures.

Net weight: 1 lb. (16 oz.)


Average Rating: 4.5 of 5 Total Reviews: 29 Write a review »

  0 of 0 people found the following review helpful:
 
Cheese1 February 28, 2017
Reviewer: Mark West from Saint Peters, MO United States  
Awesome. Worked well

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  0 of 0 people found the following review helpful:
 
Great Cheese February 25, 2017
Reviewer: Kenneth Scheffler from Spring Creek, NV United States  
Gives great flavor to any sausage.  I don't make any without it anymore!

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  0 of 0 people found the following review helpful:
 
Hi-Temp Cheddar Cheese February 3, 2017
Reviewer: Scott Nelson from Tekoa, WA United States  
Very Happy.  Fast delivery

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  0 of 0 people found the following review helpful:
 
Bologna Topping February 2, 2017
Reviewer: Greg Racca from Oak Ridge, NC United States  
Added to my ring bologna and what a great combo!

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  0 of 0 people found the following review helpful:
 
Cheese it January 29, 2017
Reviewer: Kirby Keller from Chesterfield, MO United States  
Fine cheese. Used it in a venison sausage that was smoked. Worked well.


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