Frontpage > Product > Local Source High Temperature Bacon Cheddar Cheese (2.5 Pound)

Local Source High Temperature Bacon Cheddar Cheese (2.5 Pound)

Asin: B0CYND8DJ7   |   Ean: 0198168583913   |   UPC: 198168583913


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We Ship Our Bags Of 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 Often (Depending On Destination) With A Polar Tech Ice-Brix For Freshness - Refrigerate Upon Receipt..
This 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. The Recommended Ratio Of High Temperature Cheese (Also Known As High Melt Cheese) To Sausage (Or Brats,Hamburger Etc.) Meat Is 1 Lb. Of High Temperature Cheese For Every 10 Lbs. Of Meat. And The Cheese After Your Final Grind..
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). ..

Features

  • Please 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 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 bags of 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 often (depending on destination) with a Polar Tech Ice-Brix for freshness - Refrigerate upon receipt.
  • This 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. The recommended ratio of High Temperature Cheese (also known as High Melt Cheese) to Sausage (or Brats,Hamburger etc.) Meat is 1 lb. of High Temperature Cheese for Every 10 lbs. of Meat. And the cheese after your Final grind.
  • See more on Amazon...

Brand: Local Source   |   Manufacturer: Ornua Ingredients North America

Dimensions: 10.00 x 9.00 x 2.50 inches   |   Weight: 2.50 Pounds

Amazon Price: $36.97 ($0.92 / Fl Oz) | as of 06/03/2024 (12:00am pst) *DETAILS
Availability: In Stock

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This 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. The Recommended Ratio Of High Temperature Cheese (Also Known As High Melt Cheese) To Sausage (Or Brats,Hamburger Etc.) Meat Is 1 Lb. Of High Temperature Cheese For Every 10 Lbs. Of Meat. And The Cheese After Your Final Grind..
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  • Please 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 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 bags of 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 often (depending on destination) with a Polar Tech Ice-Brix for freshness - Refrigerate upon receipt.
  • This 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. The recommended ratio of High Temperature Cheese (also known as High Melt Cheese) to Sausage (or Brats,Hamburger etc.) Meat is 1 lb. of High Temperature Cheese for Every 10 lbs. of Meat. And the cheese after your Final grind.
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