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.

Yes, all of our cheeses are naturally gluten free, including our processed cheeses, such as American, cream cheese and ricotta.

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.

Our natural cheese does not contain animal enzymes, however, some of our processed cheeses may. 

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.

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

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 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.

For a more in-depth look at cheese, we invite you to visit EatWisconsinCheese.com. We find it to be a great resource for all things cheese!