Here are a list of some frequently asked questions we get. We will try to keep adding to this.
What type of rennet do you use?
The rennet we use is called is a fermentation produced chymosin (FPC). It is enzymes produced by a specific strain of yeast. By using this rennet we are able to produce cheese that is similar to the flavor and quality to cheese made from traditional cow based rennets. It is very commonly used in the cheesemaking industry, since is not derived from animals it is vegetarian friendly. This rennet is classified as “not genetically engineered” by USDA bioengineered food labeling regulations. Also, it is not produced by a pharmaceutical company.
Is your cheese only from grass-fed cows?
No, we do not make any claims like this about our cheese. We purchase milk from about 35 family owned dairy farms across Ohio and they each have their own feed methods that works best for their cows and their farm.
What is the natural flavor in unsalted butter?
The natural flavor in our unsalted roll amish roll butter is “lactic acid and starter distillate.” They are very common and they help with the flavor. These ingredients are not in the salted butters.
Do you have any raw-milk cheeses?
No, we pasteurize all our milk before the cheese making process starts.
What type of color do you use for the orange cheeses (Colby, Marble, etc)?
We use annatto coloring. It is a plant based, natural food coloring.