High Temp Smoked Gouda Cheese 1 lb.
High Temp Cheese Instructions

High Temp Smoked Gouda Cheese 1 lbs.

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$13.99

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Out of stock

SKU: 12-2116 Categories: ,

Description

Our High Temp Smoked Gouda Cheese 1 lb. is made specifically to withstand smoking and grilling temperatures up to 400°F. High temperature cheese is specially made so that it will not melt when cooked under normal smokehouse temperatures. High Temp Cheese gives a creamy flavor to your sausage products.

The 1/4″ dice is a perfect size for all types of sausages from big bologna to snack sticks and burger patties. Our high temp smoked gouda cheese is ideal for summer sausage, cheese franks or brats.

Our cheese also comes in 1 lb. and 5 lb., bags. We have the following types available: Bleu Cheese, Mozzarella, Pepper Jack, Cheddar Cheese and Swiss.

For best results, we recommend using 5-10% cheese to ground meat or 0.5 to 1 lb cheese per 10 lbs. of meat.

Keep refrigerated.  Freezing not recommended.

  • Melting point of cheese is 400°F in sausage
  • Use 1 lb. of cheese per 10-12 lbs. of meat
  • Net weight: 1 lbs. (16 oz.)

    Shipping Information
    During warmer months of the year, we will be shipping cheese on Monday’s and Tuesday’s ONLY. If your order is placed on any other day of the week, it will not be shipped until the following Monday or Tuesday. Sorry for any inconvenience this may cause.

    Allergens: Milk

    Additional information

    Weight 1 lbs
    Dimensions 7.5 × 6 × 2 in

    4 reviews for High Temp Smoked Gouda Cheese 1 lbs.

    1. Anonymous (verified owner) –

    2. matthew barcellos (verified owner) –

    3. Mark Hiegler (verified owner) –

    4. Rocky (verified owner) –

      Great experience and wonderful quality.

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    Questions and answers of the customers

      Do you recommend adding the cheese after grinding the meat or can the cheese be run through the grinder?
    1. 0 votes
      Q Do you recommend adding the cheese after grinding the meat or can the cheese be run through the g...... Read more answer now
      A

      Hi,

      We recommend to add the cheese after the meat is ground. You can add the cheese in with the cure (if using) and seasonings. If you grind the cheese and meat together, the cheese will smear and make your grinder hard to clean. Hope that helps!

      Take care,
      Meghan

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