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Hi-Temp Pepper Jack Cheese, 1 lb.

Hi-Temp Pepper Jack Cheese, 1 lb.


 
Our Price: $9.99
Custom Field 5: made_in_usa


Product Code: 12-2113
Qty:

Description
 

Our non-melting pepper jack cheese is specifically formulated to hold its shape in smoking and cooking temperatures up to 400°F, so you can stuff and smoke a delicious, cheesy sausage with just the right amount of kick. And you won’t even have to worry about creating a melty mess in the kitchen! Our pepper jack high-melt cheese stands up to whatever you can throw at it, including stuffing and cooking. Easily regulate the amount of super-flavorful pepper jack that goes into each recipe with our manageable diced pieces, packaged into a one-pound order.

Make your favorite cheese franks or try a new, slightly spicy recipe with a cheesy surprise inside! Pepper jack cooking cheese is a meat and cheese lover’s must-have ingredient, but you can include it in any dish that requires a sturdy pepper jack that won’t get gooey in high heat. Use one pound of cheese per ~10-12 pounds of meat for a nice balance of flavors and textures.

Net weight: 1 lb. (16 oz.)


Average Rating: 4.5 of 5 Total Reviews: 39 Write a review »

  0 of 0 people found the following review helpful:
 
December 4, 2018
Reviewer: Michael Campbell from Coolidge, AZ United States  


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  0 of 0 people found the following review helpful:
 
December 1, 2018
Reviewer: William Oconnor from Utica , NY United States  
Never received it..they sent yellow cheddar instead. Called customer service, said they’d take my info and call back. No calls as of yet

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  0 of 0 people found the following review helpful:
 
November 26, 2018
Reviewer: Christopher Galer from Salem, OR United States  


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  0 of 0 people found the following review helpful:
 
I never received it November 6, 2018
Reviewer: Robert Beeler from Kenmore, WA United States  


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  0 of 0 people found the following review helpful:
 
November 1, 2018
Reviewer: Deby Inskeep from Marshfield, MO United States  
This is very flavorful and doesn't melt away when smoking our sausage

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