I have know idea how they do it but it doesn't melt like regular cheese. I use it in all my fatties, sausages, taters, biskets etc.
Comes in in tiny diced cubes about 1/4" squares, 5 lb bags in American, cheddar, swiss, pepper Jack, and mozzarella from Butcher packer or American and hot pepper from Con yeager.http://www.butcher-packer.com/pages-...ce6c1a7ee9ff12http://www.conyeagerspice.com/conyea...aultstore.html
I found it about a year ago at Con Yeager and I've been using it ever since.
HINT: Never put your hands on cheese, even if you've just scrubbed them - always use gloves and it will last longer.