Bearded Butchers Ghost Pepper High Temp Cheese, 1 lb, 1/4" Cubes, 400°F

Bearded Butchers Ghost Pepper High Temp Cheese, 1 lb, 1/4" Cubes, 400°F

• GHOST PEPPER HEAT THAT ACTUALLY SHOWS UP – This isn't a background tingle. Real ghost pepper flakes are cultured right into the cheese, so every cube is a little pocket of slow-building, sinus-clearing heat that hits after the savory dairy flavor lands. If you've been let down by "spicy" cheese that tastes like mild pepper jack, this is the fix.
• BOLD FLAVOR, NOT JUST BURN – Plenty of hot ingredients scorch everything else off the plate. This one brings creamy, salty, tangy cheese flavor along for the ride, so your sausage tastes like sausage with an attitude instead of a dare. Great with pork, beef, and wild game trim from deer or elk that needs some personality.
• WON'T MELT OUT UP TO 400°F – Formulated to hold its shape through the smoker, the grill, the oven, and the fryer. You get visible cheese cubes and pockets of melt in the finished product instead of a greasy mess in the bottom of your smokehouse. Works in snack sticks, summer sausage, brats, burgers, meatloaf, and meatballs.
• PRE-DICED 1/4" CUBES, READY TO MIX – No blocks, no cutting board, no knife work. Uniform quarter-inch cubes drop straight into your ground meat and spread evenly, so bite number one and bite number fifty both bring the same heat. Fold them in after your final grind so they stay whole.
• 1 LB TREATS 10 LBS OF MEAT – That's a 10% ratio, which is the sweet spot for cheese you can see and taste without hurting your bind. Want it hotter? Go heavier. Sealed bag keeps 12 months at 35°F–72°F, so you can stock up now and be ready when the freezer fills up this fall. Refrigerate after opening.