FAQs
Q: What is the difference between Guggisberg’s Baby Swiss and Premium Swiss?
A: The Baby Swiss will have a milder, creamier taste, and is aged for 30 days. The Premium Swiss is aged for 60 days, and will have a slightly stronger, nuttier flavor.
Q: How is processed cheese different from natural cheese?
A: Processed cheese is a product of ground-up cheddar cheeses along with other added ingredients to enhance flavor, which allows for easier melting. Natural cheese is made from milk that is received from dairy farms. Rennet and Cultures are added to the milk.
Q: When I opened my package, my cheese was slightly oily and/or inflated/had a puffy appearance. Is it still okay to eat?
A: This is natural. The reactants in the cheese respond to the surrounding temperatures, and sometimes inflation results. There is nothing wrong with the cheese. In fact, some of our customers purposely leave a wheel sitting at room temperature for weeks at a time (before the seal is broken), feeling that the resulting biological reaction and swelling add flavor.
Q: My package has been sitting out for several days. Has the cheese gone bad?
A: No. Cheese does not go bad. If it has been left in the heat, it may experience melting-like symptoms, but once refrigerated and given time to solidify, the flavor is still there, and plentiful. Something to watch, though, is that if the cheese has been out for an extended period of time, the taste may change. This is just a result of the cheese taking its natural course and aging, developing a sharper flavor. Refrigeration slows this process, but does not stop it completely.
Q: I’ve spotted mold on my cheese. Do I need to throw it away?
A: No. Surface mold affects just that, the surface. Mold can be scraped off, and the resulting cheese is perfectly fine. The best way to protect against mold, though, is to always keep your cheese tightly wrapped in plastic (A vacuum seal is best). The more air in the package, the less time it is likely to take for the mold to set in. Also, remember, mold tends to form more quickly on natural cheeses than processed cheeses
Q: Can you freeze cheese?
A: Yes! Baby Swiss freezes very well. Be sure to wrap the cheese as tightly and securely as possible with plastic wrap. Adding a layer of newspaper around the outside will add extra protection. When you are ready to use the cheese, let if thaw in the refrigerator for at least 24 for hours. Freezing cheddar cheese and Swiss cheese is not recommended, as these cheeses may show cracks or crumble once thawed.
Q: Does cheese expire?
A: No. Cheese does not “go bad.” With time, it will get sharper in taste, and, eventually, surface mold will appear. You can simply scrape off the mold and continue enjoying the remaining cheese. It is perfectly safe to consume.
Q: Is your cheese Lactose-Free?
A: Yes, all of the cheeses we produce are naturally lactose-free.
Q: How can you claim “Lactose-free” when your product is made with milk?
A: The lactose is converted to lactic acid, and our special cultures utilize or consume the lactose during the cheese-making process. (ALL of our cheese that we manufacture is lactose-free.)
Q: Does your cheese contain antibiotics?
A: No. Before we even accept the milk and receive it in our plant, it must be thoroughly tested for antibiotics and certified as antibiotic-free.
Q: Does your cheese contain hormones or RBST?
A: No. All farmers we use are RBST free. However, according to the FDA, there is no significant difference between milk produced with RBST or without. Cows naturally produce these hormones and tests cannot decipher what is natural and what is artificial
Q: Is your cheese Gluten-Free?
A: Yes, all of the natural cheeses made by Guggisberg Cheese are gluten-free.
Q: Is your cheese Organic?
A: No, none of the products we make are classified as organic.
Q: Is your cheese Kosher?
A: No, none of the products we produce are certified Kosher.
Q: I have a Nut allergy. Should I be concerned?
A: No. People with nut allergies should have no concerns while eating Guggisberg cheese.
Q: Do you use Animal Rennet?
A: The rennet used in our cheese-making does not come from animals, but is produced in a lab and is vegetarian-approved. (Official term is microbially-fermented rennet.)
Q: What are the TSA regulations for traveling with cheese?
A: The cheese may be stored in your carry-on, but is subject to screening, and should be securely wrapped. To save you time at the airport, we suggest checking the cheese in your luggage, not your carry-on.