Things that annoy you cheese you off. Heck, read some and get the idea yourself. If you'd like a go, fill in the submission form...

Some soy hard cheeses contain casein which is a milk-product. Just because something is "lactose free" doesn't mean it's dairy free. The only true VEGAN hard cheeses in the U.S. are SOYMAGE and VEGAN RELLA. In the U.K. there are vegan hard cheeses called SCHEESE and TOFUCHEESE. There is also a vegan pre-grated parmesan style cheese called PARMAZANO in the U.K.

All imported cheeses: Swiss, Light Swiss, Oltermanni Baby Muenster, Havarti, Muenster, Gouda and Black Label Swiss. Swiss, Light Swiss and Muenster loaves are sold behind the glass in the service deli. Swiss, Light Swiss, Havarti, Muenster and Gouda are also sold presliced and prepackaged in the self-service deli. All five varieties of our presliced cheeses are also sold in stick form on the cheese table in the self-service deli. Oltermanni Baby Muenster is also available in a 1lb.

We don't have a Kosher certification, but the rennet we use in making our cheeses is microbial based, so there is no other animal based ingredients in the cheese besides the milk.

Mold ripened" cheeses are those that have special cheese molds added to the milk during cheesemaking to ripen and produce a cheese of a particular flavor. The Camellia is a camembert/brie style cheese and the snow-white mold covering the cheese ripens it from the outside to produce a soft creamy cheese. The California Crottin is a small cheese covered with an edible golden mold rind which gives the cheese a robust and earthy flavor.

We recommend that our cheeses not be frozen. Freezing our cheeses compromises the texture, typically resulting in extreme crumbling.

There are no international regulations to determine "lactose free". Valio Ltd (the parent company of Finlandia Cheese) is using a "lactose free" claim, when lactose cannot be found in the product (f. ex. cheese). Valio is using the best possible method (ion chromatographic method) to analyze lactose. The resolution for the method is 0.01%, which means that we can find 100 ppm (parts per million) of lactose from cheese.

We use cultures of harmless lactic acid bacteria. In Swiss cheese we also use cultures of harmless propionic acid bacteria, which gives the Swiss cheese its eyes and typical flavor.

The overwhelming majority of our cheeses come from French farmers that produce their cheeses using traditional methods. At present our cheese master is working with more than 200 producers.

Yes. As a matter of fact, Sorrento sells many Kosher Ricotta cheeses under the Sorrento and Precious names. Kosher cheese can be identified by locating the Kosher symbol on the package.

If you say it aloud (or with a British accent), it sounds like "Bigger Than Jesus", which allows me to make both a Beatles quote and a blasphemous statement in one easy stroke. It also helps to distract the dumber fundamentalists who'd no doubt be angry if I DID use "Bigger Than Jesus" Just like Santa Claus is also known as Saint Nick, the Antichrist or dozens of other aliases, Death also comes in many forms. When I say 'Death', I'm talking about black hooded, scythe carrying death.

Your cheeses are packaged in insulated cartons, fitted with gel ice packs and cushioned with packing peanuts.

We don’t add vitamins to our products; however vitamin D is naturally present in the milk. Products such as butter, cheese, yogurt, eggs and fish are the richest sources of vitamin D. Vitamin D is needed for the absorption of calcium and the prevention of osteoporosis.

The cows are grazed on grass-based pastures in the summer and fed grass silage based diets in the winter. The presence of natural B-carotene in the grass and grass silage gives the cheese its yellowish color.

A small amount of trans fat occurs naturally in foods such as beef, veal, lamb, and foods containing milk fat, such as butter, whole milk, cream, cheese and ice cream. Foods with less than one-half percent of trans fats per serving will not have trans fats labeled, since that amount is considered negligible.

All milk products contain a small amount of trans fatty acids because it occurs naturally in milk from the cows feed. We do not add any hydrogenated fats to the cheeses which are typically responsible for the high trans fat content of processed foods.

During Stage 1, we provided you with a long list of foods that mentioned many different types of cheese: If simply ?Cheese? is suggested, select a type that contains less than 40% b.f. (fat). Such cheeses include Gouda and Tome, which have between 20% and 40% b.f.. Gruy?re contains approximately 50% fat while Camembert has around 45%; If ?Cheese 0% b.f.? is suggested, this means that you should select a white cheese that contains no fat whatsoever.

Redwood Hill Farm cheeses also contain natural sea salt and imported cheese cultures from France. In addition, the chevre flavors contain peppercorn ground fresh for each batch or chives or organic garlic. The mold ripened cheeses contain imported cheese molds from France.

The Cheddar is aged over one year to give it a delicious and complex flavor that goes especially well with red wines. The raw milk Feta is aged 6 months or more to give it an interesting and tangy flavor with less of the strong salt flavor common with Feta.

All Cabot cheeses contain zero (0) grams of lactose. Eating any aged cheese should not affect those with lactose intolerance, regardless of how much is eaten, because lactose - the major carbohydrate of cheese - totally disappears within 3 to 4 weeks after the cheese is made.

Cabot utilizes vegetable-based rennet to manufacture its award-winning cheeses. The American Vegetarian Society approves Cabot’s rennet and our Cabot cheeses are certified kosher.

www.frencheese.co.uk is the reference site for French cheeses. This website helps you to learn about French dairy products. The role of our site is informative. For more information, you can visit our partner’s websites. www.frencheese.co.uk will help you discover the world of French cheeses; to learn about their history, their secrets to production and the best ways to eat them thanks to our special food and wine matching section.

The Chief Medical Officer suggests you avoid soft and blue cheeses, whether pasteurised or unpasteurised.

We deliver in 24 hours to all major United States and Western European cities. Delivery time in Europe outside the major urban centres will be 48 hours. Japan's delivery time is 72 hours, and from 48 to 72 hours to the other major cities in Asia. An order received before 10am (French local time) will be processed on that day. If received after this hour the order will be processed on the following day. Shipping is possible on Friday for a Saturday delivery, if available from Fedex.

The ideal place is to store them is in a cool, well aired, cellar (7-8°C) or failing that at bottom of your refrigerator. Don't vacuum pack them, cheese need to breath. May we suggest you have the pleasure of enjoying fresh cheeses by eating them within hours of their arrival! Cheeses should always be stored in a cool area. It is a good idea for leftover cheeses to rewrap them in the special paper provided. Never leave them in a warm place.

One hour before serving, unwrap the cheeses from their original paper packaging, and allow them to come up to room temperature. This will enhance the aromas and bring the cheeses up to perfect condition.

You will find enclosed in your parcel small labels, these should be placed on each cheese. Decorate the cheese board with fruits, nuts and maybe a vine leaf to add a bit of color. This will stimulate the eyes and wet the appetite. We have included a menu describing the cheeses; make sure it is placed on the table.

In general, we advise you to drink a French wine coming from the same region as the cheese. If the cheeses represented are from different regions of France, the art of selecting a wine is to choose a wine that blends with the overall composition of the cheese board. See our journal talking about cheeses and wines associations.

Stringles" is the name of Organic Valley's line of organic cheese snacks for kids of all ages. They are a good source of calcium and protein for people on the go. Stringles are a conveniently packaged, ready-to-go, highly nutritious food offering sustaining nourishment throughout a busy day. Stringles are available in convenient 8-packs in three varieties of cheese: Each 6 oz. package contains 8, 3/4 oz. "sticks" of cheese.

Cheeses will be more or less rich in calcium according to their manufacturing processes and their water content. The more “dense” or hard the cheese, the richer in calcium, because the less water it contains. Customarily, we speak of Emmental, Comt?, etc. as being milk- concentrated.