High Temperature Blue Cheese 2.5lb
** We cannot ship this cheese outside of the contiguous 48 United States at this time. Sorry for the inconvenience **
Please take caution when selecting as this is a refrigerated food item that *cannot be returned. Regardless of when an order is placed, we ship refrigerated items strategically to ensure rapid transit. As a result, you may see your shipping label is created; however, we may not pass your refrigerated items off to the carrier until the beginning of the following week. This is to ensure your order arrives as cold as possible.
Our Bearded Butcher, high temperature blue cheese is made specifically to withstand smoking, cooking and heating temperatures up to 400°F before melting.
Non-melting cheese is a great choice for making brats, summer sausage, franks, hot dogs, burgers patties, or meat sticks because the cheese will maintain its shape, even while the meat is cooking.
Our high temperature blue cheese comes diced into ¼ inch pieces and packed to allow for freezing and long term storage.
Each package is 2.5 pounds. Made in USA.
- Use 2.5 pounds of cheese per 25 pounds of meat (or 10% cheese weight per meat weight)
- Add cubed cheese to ground meat after final grind before stuffing or forming
- Excess cheese can be frozen if needed. Freeze flat for best results.
*Orders with refrigerated items are shipped with a flow chart to help determine acceptable condition when received. For orders that were fulfilled within our terms and without error (such as, for a change of mind or a mistake made at the time of purchase by the customer, or any similar issue) we will not refund the order and the order cannot be returned. If an order is shipped with an error on our part, we will be certain to make it right and you can contact our customer service for help.
Held through smoking process and tastes amazing!
Absolutely love it, is a great addition to one of my homemade recipes
I love the idea of your high-temperature cheese in my thuringer! This year was my first time using any cheese in my 33-year-old Thuringer recipe.
Earlier this year, I used 2.5 pounds packet of your high-temperature cheddar cheese with a 25-pound batch of my seasoned ground beef per your recommendation.
The 2.5 (two point five) pounds of your high-temperature cheddar cheese in a 25-pounds batch of seasoned ground beef was sadly too little, in my opinion. The cheese was very difficult, if not impossible, to taste. My next batch will have significantly more cheese!
I am toying with using 4 of your different kinds of cheese (10 pounds of cheese total) in 30 pounds of my seasoned ground beef. Or two different kinds of your cheese (5 pounds) in one 15-pound batch of my seasoned ground beef and the two other flavors of cheese (also 5 pounds of cheese) in my second 15 pounds batch of my seasoned ground beef. I'm leaning toward the latter option so that I won't be overwhelmed with 4 different cheese tastes. Experimenting and sharing my end results with those who appreciate my Thuringer-making endeavor is fun.
For the record, I greatly improved on my already good 33-year-old Thuringer recipe. I added 3 of your seasonings (Butter, Black, and Original) to my 3 plus decades of tried and true Thuringer recipe. I even recently bought 3 refill packets for each of them. (4-pound packets of each.) I got tired of running out as I also use them in other recipes. This revised recipe with your 3 added seasons was a grand slam home run hit!
I look forward to many more years of your GREAT seasonings, high-temperature cheeses, and tips. Using your seasonings, I may eventually get back into making brats and breakfast sausage again.
Rob (aka Dale) Smith
Cottage Grove, OR