Fun Facts







Why is our cheese not orange like some commercial cheeses?
Our cheese is a deep rich yellow because the cows graze grass that has chlorophyll and beta-carotene. Many commercial cheeses are dyed orange with annatto for appearance only.


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Fun fact:
Cows have four teats. Sheep have two teats. Goats have two teats.


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What is lactose?
Lactose is the sugar which naturally occurs in milk. The longer the cheese is aged, the less lactose it has.


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Can lactose intolerant customers safely eat our raw milk cheese?
In the cheese making process, the bacteria eat lactose. In a well-aged cheese such as parmesan, bacteria have more time to eat the lactose that was originally in the milk. Everyone is different, so we can't say lactose intolerant customers will be able to eat our cheese, but it is true that aged cheese has less lactose than milk.


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What other animals chew their cud?
Wikipedia says animals that chew their cud include cattle, goats, sheep, giraffes, bison, yaks, water buffalo, deer, camels, alpacas, llamas, wildebeest, antelope, pronghorn, and nilgai (we don't know what that is either!).


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What is the difference between pasteurization and homoginization?
Pasteurization is heating to a certain level to kill bacteria; homogenization shoots the milk through a small orifice onto a steel plate so the fat globules are broken up; in homogenized milk the cream doesn't float to the surface.


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When does a cow give milk?
In order to give milk, a cow (and a woman) must first give birth.


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How much milk makes a pound of cheese?
1 gallon of cows milk (approximately 8.6 pounds) makes one pound of cheese.

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In the cheese making process, what is culture and what is rennet?
Culture is for the ripening process. It helps develop the sharp flavor as the cheese ages. Rennet is an enzyme that coagulates the milk in the vat to separate solids from liquids.