You know what they say - enzymes make the world go 'round! And in the case of cheese, rennet is the star of the show. This magical little enzyme helps turn milk into those delicious curds and whey we all know and love.

But don't worry, my vegetarian and kosher friends - all of our Amish cheeses are made with a special rennet that's 100% fermentation-produced and certified for your dietary needs. No animals were harmed in the making of this cheese, folks! So go ahead, indulge in that cheesy goodness with a clear conscience.

Yes, it is. Now, you might be thinking, "why do we need to pasteurize our milk before making cheese? Can't we just let nature do its thing?" Well, turns out nature isn't always the best at keeping things clean. Listeria monocytogenes, Campylobacter jejuni, Mycobacterium tuberculosis, and Coxiella burnetii (:1f9eb:) are just a few of the baddies that could hitch a ride in your milk if you're not careful. Pasteurization helps give those pesky bugs the boot, making sure your cheese is not only delicious, but also safe to eat.

Pasteurization can also help cheese makers achieve greater consistency in their products. By removing some of the microbial competition, they can better predict what their cheese will look and taste like. It's like giving the cheese microbes their own little playground, without any bullies or troublemakers to mess things up. So, whether you're a stickler for safety or just love a good, consistent cheese, pasteurization is an essential step in the cheese-making process.

Annatto is a plant-based coloring made from the seeds of the achiote tree, and it's commonly used to give a yellow-orange hue to everything from cheese to butter to sauces.

Anatto has been used for centuries in traditional cooking. And the best part is, studies have shown that it's not bad for you (unless you're allergic). In fact, it might even be good for you! The antioxidant properties in annatto seeds can help protect your cells from damage, and some studies have found that it may even have anti-inflammatory powers and help lower blood sugar levels!

Our Amish smoked cheeses are made with natural smoke flavor, which is like a campfire in your mouth! It's a flavor booster made by exposing wood chips or sawdust to high heat, and then catching and condensing the delicious smoke that results. This smoky essence (either as a liquid or powder) is then added to cheese to give it that irresistible flavor without actually setting it on fire. So go ahead, take a bite and let your taste buds go on a smoky adventure!

Get ready to feel some cheesy joy! Our Amish friends have a special way of sending their amazing cheeses to you - they seal them up in plastic for maximum protection and package them in a used box filled with leftover newspapers (they're all about Reduce, Reuse, Recycle!) (:1f4f0:). It's like a cheesy surprise, because you never know what part of the newspaper you might get - but one thing's for sure, it's going to be full of fascinating stories about life in rural, Amish northern Ohio. (:1f468 1f3fc:)(:1f33e:)

So, not only will you get to enjoy some delicious, high-quality cheese, but you'll also get a slice of Amish culture with every box. It's like getting a mini-vacation in a package! And who knows, maybe you'll even learn something new while you're snacking on those squeaky cheese curds. So sit back, relax, and savor the cheesy goodness - the Amish way!

Nothing to worry about. These white specks or white film are actually a good thing. They are calcium lactate crystals, also known as “cheese crystals.” Completely safe to eat, they usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, but may be in other varieties as well.

So you've just got a new block of your favorite fromage and you're ready to chow down, but wait - what's that liquid doing in there? Don't freak out - that's just some excess moisture, also known as liquid whey. It's like your cheese is sweating, but in a totally natural and non-gross way! (:1f975:)

Just grab a napkin or paper towel and give your cheese a quick wipe-down. And voila! Now you're ready to dive in and enjoy all that cheesy goodness. Just remember, if you're dealing with a naturally-aged cheese, it's totally normal for a little moisture to build up inside the packaging. So don't let a little liquid get in the "whey" of your cheesy bliss!

Sometimes even the most majestic cheese can fall victim to the dreaded mold. Don't panic though - most molds are harmless. All you have to do is give them the ol' chop and your cheese will be good as new!

If you spot some mold on your cheese block, just grab a knife and cut away at least a half inch of the cheese on all sides of the mold. (:1f52a:) But be careful not to let your knife touch any of those little mold spots! We don't want to spread their spores around, do we?

Now, the good news is that the rest of your cheese should be perfectly safe to eat - as long as you use it up as quickly as possible. And let's be real, who needs an excuse to eat cheese quickly, amirite? So go ahead, slice off that mold and enjoy the cheesy goodness!

At Simply Cheese, we take our cheese deliveries seriously - after all, we wouldn't want any precious curds to get lost in the mail! That's why we ship out orders like clockwork every Monday, Tuesday, and Wednesday (except for those pesky UPS holidays, of course).

Be sure to head over to our Shipping and Returns page and check out the estimated times for delivery to your neck of the woods.

If your delicious dairy delight arrives warm, don't panic! Cheese has been around since before the Romans, and they certainly didn't have refrigerators back then. Just pop it in the fridge and let it cool down.

Even if your cheese has taken a little detour in the heat, it'll still be A-okay. In fact, cheese "experts" suggest letting your cheese sit at room temperature before serving to really bring out its full flavor potential.

Sometimes life happens and things just go out of stock. But fear not! If we're out of your fave fromage when we go to pack up your order, we'll note it right there on your Packing List.

Now, we know it can be a bummer to miss out on your cheesy fix, but don't worry - we've got your back. If it's just a small part of your order, we'll refund ya so you can go out and find a suitable cheese substitute (if there is such a thing...). But if the bulk of your order is MIA, don't panic - just give us a holler and we'll get that cheese re-shipped to you as soon as it's back in stock.

At the end of the day, our main goal is to make sure you're happy and well-stocked on all your cheesy needs (:1f603:). So don't hesitate to reach out - we're here to make it right, one delicious wedge of cheese at a time. (:1f9c0:)

If you want to keep your opened cheese fresh and tasty, all you need is some cheese paper and a refrigerator. Cheese paper is the perfect solution for storing your cheese because it regulates its moisture, prevents it from drying out, and allows it to breathe. This is important because it helps to preserve your cheese's unique flavors and textures. Plus, cheese paper is more eco-friendly than plastic wrap or foil. So, wrap up your opened cheese in some cheese paper, pop it in the fridge in a separate compartment, and voila - your cheese will stay delicious for days to come!

If you can't get your hands on cheese paper, don't worry - there are other options for storing your opened cheese. One alternative is to use waxed paper, which will also help to regulate the moisture of the cheese and prevent it from drying out. Another option is to use parchment paper, which is great for wrapping harder cheeses like cheddar or gouda. If you don't have any paper on hand, you can even store your cheese in a resealable plastic bag, but make sure to leave some room for the cheese to breathe. Whatever method you choose, just remember to store your cheese in a separate compartment in the fridge away from strong-smelling foods. And don't forget to check on your cheese every few days to make sure it's still fresh and delicious!

Freezing can slow down mold growth and keep your cheese safe from the passage of time, but it can also make it as dry and crumbly as a biscuit.

To freeze cheese like a pro, start by keeping it in its unopened package. If you've already opened it, no worries - just wrap up small portions in some moisture-proof materials, like plastic wrap or aluminum foil, and pop them in an airtight bag. This will help to preserve the cheese's texture and flavor while it chills out in the freezer.

When you're ready to enjoy your frozen cheese, take it out of the freezer and let it thaw in the fridge with the wrapper still on. This will prevent any moisture loss or flavor damage. And make sure you eat it as soon as you can once it's thawed, because it's gonna be a mess to slice.

So, if you're planning on using your frozen cheese for shredding or slicing, it's best to do that before you freeze it. Now go forth and freeze your cheese like a champion!