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and pepper
the cheese becomes brittle and crystallized
humane feeding and breeding and no antibiotic use after the third month of an animal’s life
they have adjusted the cultures used in the make to better suit cheeses that are matured over a shorter time frame
with notes of hazelnut
Smoked Andouille, 15 oz Style_Italian and pepperby Continental Gourmet Sausage. Glendale, CA. Smoked Andouille sausage made by award winning Continental Gourmet Sausage in Glendale, CA. Small butch production. Cooking instructions: grill, fry, or boil to internal temperature of 165 F. Current size available 3 1 (3 sausages per pound). Ingredients: pork, water, salt, spices, dextrose, sodium phosphate, onion powder, celery powder, paprika, garlic, sodium nitrite, sodium erythorbate. NET WT 15 oz.
