Josh premium meats has a secret weapon.
They make cheeses from scratch, using only ingredients they think are safe.
The process can take as little as five minutes, and they have patented it to the tune of $1 million.
In a post to the company’s website, Josh says they’ve created a cheese made from “the finest ingredients, sourced locally and with no preservatives.”
“The secret to creating a great cheese is to create a blend of ingredients that can be safely and naturally produced,” Josh said.
And that’s exactly what they’ve done with their new cheese.
Josh claims the cheese is 100 percent gluten-free, dairy-free and vegan.
“We’ve made a cheese with only 100% gluten- free, dairy free and vegan ingredients, making it the most delicious and flavorful cheese you’ll ever try.”
And, according to Josh, it’s made from 100 percent natural ingredients.
Josh said they’ve been using this method for years, and that they’ve also perfected the process.
“This process is so much better than any other cheese making process we’ve ever seen, and we are able to produce the cheese at such a low cost, and at such an incredibly high level,” Josh told HuffPost.
Josh is confident in his process, and the process is safe.
“Josh’s goal is to ensure that no one ever experiences the same issues we’ve experienced with our cheese, as we have over the years,” Josh wrote in a blog post.
Josh says he’s using natural ingredients that are safe to eat, including milk, soy, wheat, corn and oats.
He also believes the ingredients can be blended in any amount to suit any budget.
“You can blend ingredients and still have the same flavor, but there’s nothing wrong with blending it a little bit,” Josh added.
“But what I’m not happy about is blending the ingredients to be a little too complex or too complex.”
For now, Josh is only making cheeses for the top-of-the-line premium burgers.
But he said he’s looking to expand his cheese line to include other meats, including meat from poultry, veal and pork.
“I think we’ve all seen that a lot of people are happy with their cheeses, and I think we’re all just waiting for them to see what we’re up to,” Josh continued.
“And hopefully that day is here soon.”