Placing the cheese in the refrigerator when it arrives will harden it if any softening occurred during shipping. Most cheeses can survive 5 to 7 days at room temperature without any harm. Unusual smell or taste not consistent with the type of cheese, call us right away.
Unopened cheese will last about 5 months.
Refrigerate between 35-40F in the original wrapping. Once opened, rewrap tightly with plastic film. To protect cheese from mold, always work in a clean area and use new plastic wrap each time to rewrap. Strong smelling cheeses such as Limburger should be well wrapped and stored in a seperate container.
Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away a half an inch on all sides of visible mold. Use remaining cheese as soon as possible.
Most hard cheese and processed cheeses can be frozen; however there will be changes in texture. For this reason thawed cheese is best used crumbled or shredded in salads or as a topping. Tips for freezing: Freeze in 1/2 pieces. Use moisture proof and airtight wrapping. Freeze quickly. Store at 0 degrees for 2-6 months. Thaw at room temperature. Use a soon as possible.
This occurs most often with Swiss cheese which, like all cheeses, is alive and never stops ripening. Natural gases will collect and while the aroma is likely to be strong, the cheese is perfectly edible. Taste, not smell, is the best indicator of the quality of cheese.
We do not use Pork Enzymes in the making of cheese.
All cheeses are gluten free and soy free.
The milk is USDA approved.
Does your Raw Milk cheese have any kind of additives?
Do you know the Omega 3 to Omega 6 ratio for your grass fed cheeses?
(omega 3) 1:4 (omega 6)
What kind of cows produce the milk that your cheese is made from?
Our cheese is made from a mixture of Holsteins and Jersey cows.
What is the difference between Raw Milk cheese and Grassfed cheese?
Raw milk cheeses are made with raw milk and grassfed cheeses are made with pasteurized milk.
Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Pasteurization slows microbial growth and reduces the number of pathogens found in milk to prevent disease.
Raw milk has not been pasteurized or homogenized. Many people believe that the pasteurization process not only kills pathogens, it also kills some of the flavor. Raw milk cheeses must age for a minimum of 60 days before sale.