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The milk is pasteurized to prevent the introduction of any foreign bacteria. The cheese is now made in stainless steel vats as they are easier to clean and more sanitary than the old copper kettles. The enzymes that are introduced to form the cheese curds are now more carefully measured to ensure the highest quality. No chemical preservatives are added but the individual pieces of cheese are vacuum packed and refrigerated after the aging process is complete to ensure the cheese stays fresh until it makes its way to your table. All of this ensures an unmatched standard of quality. Most Amish made cheeses have a cream content level of up to 33% milk fat which is high compared to mass-produced cheeses but that s what makes them so creamy and full flavored. The cheeses are refrigerated during storage but are best served at room temperature.
There is no secret to Jersey Mike s Subs what they have is Magic! Yes! As a Franchisee you will be mesmerized by how they pick the highest quality meats and cheeses. Each Sub is made from the harmonious blending of lettuce onions tomatoes vinegar oil and spices all delicately placed on freshly baked bread right out of the oven. All Subs are made fresh when ordered. Their services are fast and efficient to meet customers demand - on time! And this is just how the very first subs were made at the original Jersey Mike s which was almost fifty years ago. Of course when looking to start any business it is important particularly considering today s market that you look for specific ways to cut minimize or reduce overhead and risk.
That is because the manufacturers add chemicals to speed up the maturing process but the residue from these chemicals creates that metallic aftertaste. The corporate manufacturers even rush the cows to produce more milk by injecting them with hormones and feeding them over processed feeds that are measured and distributed by computers. While these processes are efficient we all agree that the quality suffers greatly. Fortunately for cheese lovers there is still a culture among us that believes in doing almost everything the old-fashioned way: The Amish. Cheese making is a skill brought to Ohio by the earliest Swiss and German immigrants and it still survives in Ohio Amish Country to this day. Not only do the Amish have traditional knowledge and skill in the trade there are numerous Amish dairy farmers in the area that provide the best possible milk.