Description
Our High Temp Pepper Jack Cheese 1 lbs. 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 green and red jalapenos give the cheese a very mild heat favor but does not increase the level of heat in the sausage.
The 1/4″ dice is a perfect size for all types of sausages from big bologna to snack sticks and burger patties. Our high-temperature 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: Mozzarella, Cheddar Cheese, Bleu Cheese and Swiss.
Usage
For best results, use 5-10% cheese to ground meat or 0.5 to 1 lbs. cheese per 10 lbs. of meat.
Product Details:
- Melting point of cheese is 400°F in sausage
- Use 1 lb. of cheese per 10-12 lbs. of meat
- Keep refrigerated. Freezing not recommended.
- 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.
Shelf Live
High temp cheese has a stable shelf live. The cheese will not go back if not refrigerated for short periods of time.
Ingredients: Cultured Milk, Water, Cream, Skim Milk, Whey, Sodium Phosphates, Green and Red Jalapeno Peppers, Salt, Casien, Sorbic Acid (preservative), Natural Flavor, Enzymes, Powdered Cellulose (to prevent caking), Natamycin (preservative)
Allergens: Milk, Whey
lynn SWARD (verified owner) –
Have not used yet, excited to try cheese other than cheddar.
Shawn (verified owner) –
Works and tastes great for smoking
Bill Cook (verified owner) –
Brenda Russell (verified owner) –
Al Royer (verified owner) –
Awesome stuff I added this to my venison bologna this year, smoked with mesquite, everyone loved it!
Mark Shelton (verified owner) –
i will be able to use the high temp cheddar that I received. i like to use the pepper jack because it adds a nice amount of zip. I going to make a batch with cheddar and horse radish and see how that works out. i just wanted to let you know for inventory purposes.
Jake King (verified owner) –
Great cheese for any kind of sausages
Andrew Mravlja (verified owner) –
Adam Back (verified owner) –
Cheese works well in summer sausage.
Michael Gerhold (verified owner) –
Excellent product lots of flavor love making the sausage with the high temperature cheese and adds another dimension to the final product can’t wait to try the pepper jack with the jalapeno cheese sausage that I’m going to make poor boy restaurant on their menu they call them for boys they get to say how it’s spelled in French
David Peters (verified owner) –
Kevin Goff (verified owner) –
Lowell Gaubert (verified owner) –
Same as the Jalapeno Herb Seasoning haven’t tried it yet.
Matthew Nagar (verified owner) –
CURTIS DENNIS (verified owner) –
Product arrived in excellent condition and still cold due to the ice packs. When I need more I will purchase them from The Sausage Maker.