LEM Backwoods High Temperature Cheese

"Full Description:\nThe Backwoods High Temperature Cheese is a great item for sausage making. Add cheese to your sausage and give it something extra. Cheese will stay in chunks up to 400 degrees. Add about 10% cheese (1 lb. of cheese to 10 lbs. of meat). Cheese will last up to 12 months at 32 degrees F to 45 degrees F and can be frozen. Add to meat and sausage seasoning while mixing, and cook as usual. Comes in 1 lb. bag. Gluten free. Refrigerate upon receipt.\n\nCheddar Cheese Ingredients: Pasteurized processed cheddar cheese (cheddar cheese [cultured milk, salt, enzymes]), cream, sodium phosphate, salt, sorbic acid (a preservative), colored with apo carontenal and beta carotene (if colored), powdered cellulose (to prevent caking), potassium sorbate and natamycin (preservatives). Contains: Milk.\n\nMozzarella Cheese Ingredients: Fresh, partially skimmed pasteurized cows' milk, (cheese culture, salt and enzymes), natural lactic acid producing bacterial cultures (bulgaricus and themophillus), salt, vegetable source coagulant. Contains: Milk.\n\nHabanero Cheese Ingredients: Pasteurized processed habanero cheese (american cheese, monterey jack cheese [cultured milk, salt, enzymes]), cream, water, sodium, jalapeno peppers, habanero peppers, artificial color, salt, sorbic acid, pepper oil). Contains: Milk.\n\nHot Pepper Cheese Ingredients: Pasteurized processed hot pepper cheese (american cheese, swiss cheese [cultured milk, salt, enzymes]), jalapeno peppers, cream, sodium phosphate, salt, natural smoked flavoring, artificial color, powdered cellulose (to prevent caking), potassium sorbate and natamycin (preservatives). Contains: Milk.\n\nSwiss Cheese Ingredients: Swiss and american cheese (cultured milk, salt, enzymes), cream, sodium phosphate, salt. Contains: Milk.\n\nSpecifications:\n\u003cul>\n\u003cli>Gluten free\u003c/li>\n\u003cli>Chunk cheese\u003c/li>\n\u003cli>Cheese will stay in chunks up to 400 degrees\u003c/li>\n\u003cli>Add about 10% cheese (1 lb. of cheese to 10 lbs. of meat)\u003c/li>\n\u003cli>Will last up to 12 months at 32 degrees Fahrenheit to 45 degrees Fahrenheit\u003c/li>\n\u003cli>Can be frozen\u003c/li>\n\u003cli>Comes in 1 lb. bags\u003c/li>\n\u003cli>Refrigerate upon receipt\u003c/li>\n\u003cli>Comes in 1 lb. bag\u003c/li>\n\u003cli>Will last up to 12 months at 32 degrees F to 45 degrees F\u003c/li>\n\u003c/ul>\n"