FAQs

Our Amish Traditional, Grass-Fed, Goat, Fontina, and Raw Milk cheeses use Maxiren® DS, made by dsm-firmenich, a vegetarian-friendly fermentation-produced chymosin (FPC) rennet.

What is chymosin? Chymosin is the natural enzyme that causes milk to coagulate into curds, the foundation of all cheese. It occurs naturally in the stomachs of young cattle, where it helps calves digest their mother's milk. Maxiren DS produces that same enzyme, just without involving animals.

How is it made? To produce Maxiren DS rennet, scientists take a copy of the calf gene that contains the instructions for making chymosin and place it into yeast. During fermentation, the yeast uses those instructions to produce chymosin as it grows—essentially acting as a tiny biological factory. After fermentation, the yeast is removed during purification, and what remains is a purified chymosin enzyme that is identical to the chymosin found naturally in a calf’s stomach.

This means the rennet we add to our milk, and therefore the cheese you eat, contains no genetically modified organisms. You are not consuming anything genetically engineered—just a pure enzyme that functions identically to those found in nature.

Is it GMO? The finished rennet and your cheese contain no GMOs. While a genetically modified yeast is used during production, it is entirely removed before the final rennet is made. What goes into our milk—and into your cheese—is a purified natural enzyme, not a GMO product. This complies with the purity standards of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the Food Chemical Codex (FCC).

Is it vegetarian? Yes. Maxiren DS is animal-free and is generally recognized as vegetarian, Halal, and Kosher. (Please note: our cheeses are dairy-based and not vegan.)

Why did you choose this over traditional animal rennet? Traditional animal rennet is harvested from the stomach lining of very young calves slaughtered as part of the veal industry. As veal production has declined due to animal welfare concerns, many cheesemakers have moved away from animal rennet. Maxiren DS gives us the same natural enzyme, the same traditional flavor and texture, with no animal slaughter involved.

Why does my ingredient label just say "enzymes"? This is standard cheese labeling practice. FDA regulations allow animal, plant, and microbial coagulants to all be listed simply as "enzymes."

What about the Pfizer/CHY-MAX posts on social media? Is this that? No. We are aware of the social media posts circulating about Pfizer's CHY-MAX enzyme. Maxiren DS is not that enzyme. It is produced by dsm-firmenich, a Swiss-Dutch company that developed this enzyme for traditional and artisanal cheesemaking.

Yes. We use pasteurized milk to ensure the safety of our cheese by eliminating harmful microorganisms. This process also helps create consistent flavor and texture while preserving quality.

Annatto is a natural coloring agent derived from the seeds of the achiote tree. It’s commonly used to give certain cheeses their orange hue. Annatto is widely used in food products and is considered safe to consume.

Our smoked Amish cheeses get their distinct flavor from natural smoke flavor (made from real hardwood smoke condensate). It’s blended into the cheese to create a rich, smoky taste without exposing the cheese to direct flames.

Each cheese is vacuum-sealed for freshness and protection, then packed with cushioning in a sturdy shipping box (often made from recycled cardboard). If you select an insulated carton, gel ice packs are included to help keep your cheese cool during transit.

Yes! White specks or a light white film are typically calcium lactate or tyrosine crystals, which form naturally as cheese ages. These crystals are harmless and are often a sign of well-aged, flavorful cheese.

The liquid is usually whey, which can naturally separate from the cheese during shipping. This does not affect quality or safety. Simply wipe it off with a paper towel and store the cheese as directed.

In many cases, mold on hard or semi-hard cheeses is harmless. Cut away at least 1 inch around and below the moldy area, taking care not to let the knife touch the mold itself. The remaining cheese is typically safe to eat if used promptly.

If the cheese is shredded, very soft, or the mold is widespread (or the cheese smells off), it’s safest to discard it and contact us.

We ship perishable cheese orders on Mondays, Tuesdays, and Wednesdays (excluding UPS holidays) to help ensure your cheese arrives fresh. Orders placed after 12:00 PM ET on Wednesday will ship the following Monday.

Transit times vary by location. For full details, please visit our Shipping and Returns page.

Yes, in most cases this is completely fine. Cheese has been safely enjoyed for centuries without refrigeration. Short periods of warmth during shipping do not typically make cheese unsafe.

Simply refrigerate your cheese upon arrival. For best flavor, allow it to come to room temperature before serving.

If your package arrives swollen, leaking, has a strong off smell, or the cheese feels hot (not just cool-to-warm), please contact us and we’ll help right away.

If an item in your order is temporarily out of stock, we may substitute it with a similar product of equal or greater value to avoid delaying your shipment. If you prefer not to receive substitutions, please note this in the order notes at checkout.

If your order arrives missing items, damaged, or with quality concerns, please contact us as soon as possible. We’ll be happy to arrange a refund or reshipment of the missing items.

Photos may be requested so we can quickly make things right.

Unopened, refrigerated Amish-style cheeses (like cheddar, Colby, Monterey Jack, brick, and farmers) typically stay at their best for 2–6 months when kept cold and sealed.

General guideline by type (unopened):

• Mild/medium semi-hard cheeses (Colby, Jack, brick, farmers): 2–4 months
• Aged/harder cheeses (sharp cheddar, extra-aged, parmesan-style): 4–9+ months

Storage tip: Keep unopened cheese in its original packaging on a back/bottom shelf (more consistent cold than the door).
Always check the date on the package first—and if it still looks and smells normal, it may remain usable beyond these ranges (flavor and texture are usually what change first).

Wrap in parchment paper, wax paper, or cheese paper, then add a loose outer layer of plastic wrap or place it in a zip-top bag with most air pressed out. Store in the crisper drawer (about 35–40°F).

Most blocks stay great for 2–4 weeks after opening; aged cheeses often last longer.

Yes, but freezing may change the texture, making cheese more crumbly. For best results, wrap cheese tightly in moisture-proof materials and place it in an airtight bag.

Thaw in the refrigerator and use promptly. Frozen cheese works best for cooking, shredding, or melting.

Our cheeses are handcrafted by Amish and small family-run producers in the Midwest, using time-honored methods and simple ingredients. We focus on quality, tradition, and careful handling from the creamery to your door.