Smoked Andouille, 15 oz Style_Italian they have adjusted the cultures

they have adjusted the cultures used in the make to better suit cheeses that are matured over a shorter time frame

France) – Firm cheese made from raw cow’s milk

the cheese becomes brittle and crystallized

humane feeding and breeding and no antibiotic use after the third month of an animal’s life

and pepper

Smoked Andouille, 15 oz Style_Italian they have adjusted the culturesby 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.