Many people think they have eaten goat cheese because they've eaten Feta and originally, Feta was made from either goat or sheep milk. In this country Feta is made primarily from cow milk. If any cheese is made from goat milk it will say so on the label. A:"Chevre" is a soft, french-style goat cheese and is the cheese that many refer to simply as "goat cheese". Chevre can come in discs or logs and our Redwood Hill Farm Chevre comes in user friendly tubs with resealable lids.

No. And it isn't goat cheese either. It's ricotta cheese. You see, this is not a Greek joint with Greek dancing, and our goat died after he ran into the middle of Washington Street to avoid getting milked. See similar questions...

Feta (from the Italian word 'fetta' meaning 'slice') is actually cheese curd in brine solution. It takes at least three months to make feta. When it is removed from the solution, this type of cheese dries up immediately. Milk from goats, sheep or cow can be used to make this. Growing genetically modified crops which are hardier, pest-resistant or produce fruit with a longer shelf life was once thought to be the future of farming. See similar questions...

In reality the Feta cheese and white cheese in brine are exactly the same product. As Feta is a product of designated origin as deemed by the European courts, Greece is the only country allowed to call their sheep's milk cheese Feta. Other countries such as Bulgaria that produce Feta are not allowed to call it by that name and such it is called white cheese in brine. Check out Delphic's Cheese range examples available on this website. In fact, there is an international code of sizes. See similar questions...

Yes you can, but its structure will change, it will become drier and more crumbly. We recommend freezing cheese shredded or cubed, the biggest size recommended is 1 lb. See similar questions...

Dry curd cottage cheese, also known as baker's cheese, Friendship hoop cheese, or Friendship farmer's cheese, is available in most of the grocery stores. If your local store does not stock it, ask them and they will order it on request. You may need to look around the store -- some have discovered DCCC with the gourmet cheeses! DCCC can be frozen, so feel free to buy plenty and store it in the freezer. See similar questions...

Though cheese can be made from any kind of milk (goat, sheep, camel, etc.), most of the cheese in the United States is made from cow’s milk. So, what do cows eat? Cows eat grains that grow on plants and hay, which is part of a plant. These plants grow in the soil. See similar questions...

Milk contains a sugar called lactose. In order to digest lactose, the body must produce a special enzyme called lactase. If the body doesn't produce enough lactase, the undigested lactose can cause gas, nausea, cramps, and diarrhea. This is lactose intolerance. Certain groups are more prone to lactose intolerance: Blacks, Native Americans, Asians, the elderly, and the sick. See similar questions...

We have many cheeses with very low levels that can be used for heterofermentative sensitive applications such as salad dressings. These specially formulated cheeses assist with the amount of pressure contained in dressing bottles and prevent breakage from expanding gases exuded by other cheeses. See similar questions...

The shelf life of cheese will vary according to the type (moisture content, acidity, etc.) and the kind of packaging material used. All Sartori Foods cheeses should be stored at 35 - 40 degrees in the original package or container. Properly stored and unopened, the recommended storage time will range from 120 to 180 days. See similar questions...

Cheese provides flavor to many dishes and snacks. More than 400 varieties of cheese are available for dipping, snacking and serving. Careful though, cheese can add a fair amount of fat to yourbody. Remember that reduced-fat or low-fat cheeses may not work as well when used in cooking. They tend to have different textures. See similar questions...

Farm cheese is made from milk produced on one farm, and transformed on that same farm. Technical and quality parameters may then intervene : raw, pasteurised or sterilised milk (but as you well know, only raw milk has our full approval !), or the milk’s best transformation time, morning or evening or even morning and evening, etc ? In all cases production levels are always limited, with significant factors linked to the seasons, consequences of type of fodder, work in the fields, etc. See similar questions...

The artisan works with milk which is produced elsewhere. It is called “craft” because of the makers’ membership of the Chambre des M?tiers (Chamber of Crafts and Occupations). In most cases they work in small structures (1 to 10 employees), the milk coming from nearby farms. Generally, the work is done within human parameters, associated with a certain level of technical competence, of course. See similar questions...

The owners are on the look out for automated manufacturing processes. That is why they are interested in a standard raw material, with an indispensable recourse to pasteurization, thermal or micro-filtration processes. Milk supplies come from everywhere, optimum yield ratios being a determining factor and taking precedence over everything else, with security concerns adapted above all to norms, not to health issues. It’s a race for productivity and product standardisation. See similar questions...

Cheeses came into existence 10,000 years ago as a means of conserving milk, a so precious but perishable product. They are veritable « concentrations of milk », since they are obtained by coagulation, which confers nutritional qualities. With milk, cheese constitutes the main source of food calcium. See similar questions...

If there’s no weight or health problem, we can eat one or two portions per meal (30 – 40g per portion). In the context of a slimming or anti-cholesterol diet, only one portion per day . will be authorised. We live within a cheese tradition, and we must hang on to this heritage ; it is very important, above all in relation to children, to enhance, explain and encourage curiosity in the heritage. See similar questions...

Absolutely! We would love to ship cheese to your doorstep. However, we must send it Overnight or Next Day, in order for it to arrive in peak condition. See similar questions...

To keep cheeses at their peak once you get them home, they must be stored properly. In general, unopened cheeses stored in the refrigerator (in its original wrapper where possible) between 34°F and 38°F will retain quality even beyond any freshness date stamped on the product. Wrapping the cheese tightly will prevent exposure to air and natural mold spores. Mold cheese should be stored in waxed or greaseproof paper. See similar questions...

Although it is not recommended, harder cheese types (such as parmesan, pecorino, mozzarella and cheddar cheese) may be frozen for up to 3 months. Small portions of up to 250 grams thawed slowly in the refrigerator give the best results. Grated cheese will thaw best. As a general rule, do not freeze fresh cheese or mold cheese (such as ricotta, cottage cheese, brie, blue mold cheese, etc.). See similar questions...

Fresh crusty bread is always welcome, as is dried fruit, figs, roasted vegetables, fresh fruit, Olives, quince paste, nuts and water crackers. Avoid highly salted crackers or those with flavors that will compete with the flavor of the cheese. See similar questions...