Cheddar cheese was first produced in England using a cheese making process where the curds are turned by hand to allow whey to drain away. In the late 1800’s Cheddar was produced more in Wisconsin than any other cheese variety. Today Wisconsin is the leader in the United States for cheddar cheese production. Cheddar has a rich, nutty and yet slightly sharp full flavor that becomes increasingly sharp with age. Slice for sandwiches, great for snacks, soups, sauces and dishes.
No doubt that Wisconsin sharp cheddar has given clout to the great slogan everything’s better with cheddar.
Wisconsin sharp cheddar is sold in four individually vacuum sealed bricks totaling approximately 2 lbs
(2 lbs total)
Ingredients: Pasteurized milk, cheese culture, salt, enzymes, annatto (color).
Safe Handling and Storage Tips
Our products are made in the traditional old world style with no added preservatives. It is the reason our products are of such high quality and taste so good. This also means that proper care must be taken when handling your products to ensure a positive experience for all.
Your products are processed to be shelf stable for shipping. Refrigeration is not required for transportation purposes. Products should be refrigerated upon receipt.
Products not to be consumed within a few weeks can and should be frozen for up to few months (this will not affect taste or texture). Opened packages should be consumed within one week. We are confident that the exceptional flavor and quality will keep you coming back, telling people about us and ordering for your friends, family members, and our brave military personnel.
Leave your products in the vacuum sealed packages they come in.
Consume any packages with broken seals from transportation first.
Refrigerate or freeze products immediately upon receipt.
Store vacuum sealed packages in the refrigerator or freezer, keep away from light sources as much as possible, and consume within a few weeks.
After opening vacuum package remove the remainder of the packaged product. Wipe excess moisture off product before rewrapping tightly to keep air, light and moisture out.
Products can be frozen for a few months without affecting taste or texture.
Some folks like to dry landjaeger and summer sausage further before consuming. As sausage dries moisture is lost, the texture becomes firmer and the flavor intensifies. Be careful not to contaminate the product.
Proper storage and prompt consumption will eliminate most sources of sausage spoilage. If, despite of proper handing, sausage looks or smells spoiled, use common sense and discard.