Frequently Asked Questions

All cheese is made from milk. Cheese is made by curdling or coagulating milk, stirring and heating the curd, draining off the whey (the watery part of the milk) and collecting and pressing the curd. Various manufacturing and aging processes produce a wide variety of cheeses. Some cheese varieties require ripening or aging.

The only difference is the shape. Colby can be shaped in a block form or cylinder form. Colby Longhorn is formed in a cylinder and then cut in a full moon or half moon.

Orange/yellow cheese contains Annatto. It is obtained from the seedpods of a South American tree. Annatto does not impact flavor, so if all other things are equal, a white and yellow cheddar taste the same.

We recommend contacting your Rabbi for assurance on proper usage and coding.

Cheese is a natural product with far fewer preservatives and additives than many other foods. Milk, its main ingredient, is a rich source of calcium. In fact, a 1-oz serving of natural mild cheddar cheese has 20% of the recommended adult daily nutritional intake of calcium and 8% of vitamin A. This same amount also has 6 grams of protein and zero grams trans fats.

Our natural and processed cheeses do not contain gluten. All cheese is naturally gluten free. In addition, all of our processed cheese, such as American, cream cheese and ricotta are gluten free.

Yes, our cheese contains very low levels of lactose, which is true of most cheese. The bacterium that is used in the milk to make cheese feeds off the lactose using most of it up as cheese is being made. There is less than 0.5 grams lactose per serving.

Annatto. It is obtained from the seedpods of a South American tree.

No. A product called Chymosin, which is produced by fermentation, is used in the coagulation or setting up process.

Streptococcus and lactobacillus bacteria are used. Propionic bacteria is added to form the eyes in Swiss cheese.

Our natural cheese does not contain animal enzymes. Our natural cheese includes shredded and chunk cheese such as Cheddar, Colby, Marble Jack, etc. Some processed cheese may contain animal enzymes.

"It's So Cheesy" is a processed cheese sauce packaged in a jar. It can be spread cold right out of the jar or put in the microwave to make cheese sauce and dips. Please check directions on the package for heating. Aerosol cheese is a processed cheese sauce packaged in an aerosol can. It can be put on crackers, celery, etc., and it can also be spread. It's So Cheesy aerosol should not be refrigerated.

Cheese should be wrapped in film or grease-proof paper and kept in the refrigerator. Blue cheese should be kept separately from any other cheese. If stored correctly, most hard cheese should keep up to two weeks but always check for a “Use By” date on the individual cheese.

Yes, most cheese can be frozen. The only change that should occur is that the cheese will become more crumbly, therefore making it difficult to slice. That's why shredded cheese is especially good for freezing. Cream cheese and Ricotta cheese should not be frozen because it adversely affects the texture.

Mold growth is caused by air entering the package. This could happen due to a bad seal on the package or a hole in the packaging. Shredded products mold more quickly due to the increased amount of exposed surface area.

The ingestion of molds can, but are unlikely to cause illness. For maximum safety, do not eat products with mold.

It is a fairly common occurrence, as the cheese ages, to develop white flakes on it. The process is referred to as crystallization (crystallized lactose). Cheese with crystallized lactose is safe to eat.

No, it changes the consistency.

Cream cheese should not be frozen as the texture of the cream cheese is adversely affected.

Yes, when the product settles the ingredients can separate. Stir it, and use as normal.

For a more in-depth look at cheese, we invite you to visit the Wisconsin Milk Marketing Board consumer website at www.wisdairy.com.

No, we do not recommend using any of our products past the expiration date.

The “Use By” date is the last day that the product should be consumed.

It is recommended that most cheese be served at room temperature. In practice, this means taking it out of the refrigerator for 30-60 minutes before serving. Cheese consumed at room temperature will allow you to experience the full flavor of the cheese; however, many prefer to eat cheese straight from the refrigerator for a cleaner, crisper taste.

Low moisture, high salt and low pH can contribute to the balling effect.

30 days.

The whites of the pasteurized eggs become slightly white, or opaque, due to the gentle heating process that the eggs are put through to eliminate bacteria throughout the egg.
Note: Pasteurized Eggs require at least 8X additional whipping time for soufflés and meringue.

Yes, but not in the shell, they need to be separated.

Whites: Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour them into freezer containers, seal tightly, label with the number of egg whites, the date, and freeze. Hint: for faster thawing and easier measuring, freeze each white in an ice cube tray and then transfer to a freezer container.

Yolks: Egg yolks require special treatment. The gelation property of yolk causes it to thicken or gel when frozen. If frozen as is, egg yolk will eventually become so gelatinous it will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8-teaspoon salt or 1 ½ teaspoon sugar or corn syrup per ¼ cup egg yolks (4 yolks). Label the container with the number of yolks, the date, and whether you've added salt (for main dishes) or sweetener (for baking or desserts).

Place eggs in pot of water. Bring to boil. Boil 9 minutes. Immediately run under cold water.

7 days.

Also called meat spots, they are occasionally found on an egg yolk. Contrary to popular opinion, these tiny spots do not indicate a fertilized egg. Rather, they are caused by the rupture of a blood vessel on the yolk’s surface during formation of the egg or by a similar accident in the wall of the oviduct. Less than 1% of all eggs produced have blood spots. As an egg ages, the yolk takes up water from the albumen to dilute the blood so a blood spot actually indicates that the egg is fresh.

Unopened salted butter should keep two to four weeks when refrigerated at 40ºF or lower (without freezing). The salt in butter not only brings out the flavor, but also acts as a preservative. Unsalted butter has a shorter shelf life and is best kept frozen until ready to use. Always wrap butter securely while storing to retain full flavor and to minimize picking up other food odors. Butter may be kept frozen at 0º F (or lower) for six months without harming its quality. To freeze, wrap butter well in original wrapper covered with plastic or foil.

Yes, butter can be frozen; however, butter does have a tendency to pick up flavors from other foods so it should be wrapped well before being frozen.

Butter is lower in trans fats, but higher in saturated fats.

Butter per serving:
Total Fat 11 Grams
Saturated Fat 7 Grams
Trans Fat 0 Grams

100% Soy Oil Margarine
Total Fat 11 Grams
Saturated Fat 2 Grams
Trans Fat 3 Grams

There is a direct, proven relationship between diets high in trans fats and LDL (bad) cholesterol levels and therefore an increased risk of coronary heart disease.

Grade AA - all Crystal Farms butter is Grade AA

• made from fresh sweet cream
• highly pleasing aroma
• delicate, sweet flavor
• smooth creamy texture with good spreadability
• if salted, the salt is completely dissolved and blended

Grade A

• made from fresh cream
• pleasing flavor
• fairly smooth in texture

80%: any less would have to be labeled a spread.

Trans fats in margarines are higher in margarine than butter.

Crystal Farms Soy Oil quarters contain 2.5 grams per serving.

Crystal Farms corn oil margarine quarters contain 2.5 grams per serving.

Crystal Farms Buttersweet spread contains 1 gram per serving.

Crystal Farms Dairy Free spread quarters contain 2.5 grams per serving.

Moldy bagels or English muffins can be caused by several different factors. Any mishandling during the distribution or production process can cause mold if the product was not kept at the correct temperature.