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The Backwoods High Temperature Cheddar 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. Gluten free. Refrigerate upon receipt.
Cheddar 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.