FAQ
Questions:
1. Where do the holes in Swiss Cheese come from?
2. How do you make your cheese?
3. Where are you located?
4. Can you stop by the factory and buy cheese there?
5. Can you freeze the cheese?
6. What is the difference between Baby Swiss and regular Swiss?
7. Lacey Swiss? What is that?
Answers:
1. The holes in Baby Swiss come from a process similar to that of bread dough. Propianic acid is added to the milk in the early stages of Swiss Cheese production as eye former. The acid then causes the eyes to grow. As the cheese cures the eyes form. For a more detailed explanation of our cheese making process check out our "Cow to Chow" section.
2. With a little bit of magic and a whole lot of love. If that isn't detailed enough for you, our cheese making process is actually explained in detail on our "cow to chow" process found here.
3. There is a map and directions for our location if you follow the "Contact" link.
4. We are currently expanding our ability to sell our cheese here at the plant to make visits and purchases easier and more enjoyable. Directions to the plant can be found here.
5. You can freeze our cheese, but the best way to thaw it out in the fridge so it can thaw slower and more uniformly.
6. Baby Swiss is younger and tends to have a more mild Swiss flavor. Our Baby Swiss is also a little sweeter with a nutty and buttery flavor.
7. Lacey Swiss is a lower fat lower sodium cheese than our Baby Swiss.