Founded in Southeast Missouri, we provide premium high-temp cheese for hunters, hobbyists, and professional processors. Our cheese is packed fresh and designed to hold up during high-temp sausage smoking and meat processing.
High 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). Note: The cheese will likely be warm when it arrives. We recommend refrigerating for 24 hours before use for the best results.
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 to Sausage (or Brats, Hamburger etc.) Meat is 1 lb. of High Temperature Cheese for Every 10 lbs. of Meat. Add the cheese after your Final grind.
