FAQs

What is culture?
Cheese cultures are a group of specific bacteria strains that help in the fermentation of the milk in the process of cheesemaking & maturation. They convert the lactose to lactic acid and help immensely in flavour development. Most cheese cultures work in similar way but are classified based on the temperatures at which they work.

What is processed cheese?
Processed cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers, vegetable oils, salt, food coloring, and sugar

What is A2 milk?
The two major proteins in milk are casein and whey. Casein accounts for about 80 percent of the protein in milk. There are also different types of casein, one of which is called beta-casein.


Beta-casein makes up about 30 percent of the protein in cow’s milk. A1 and A2 are two variants of beta-casein.


Historically, cows produced milk that contained only the A2 form of beta-casein. Today, most of the milk available from the local grocery store contains mostly A1 proteins.


The structure of A2 protein is more comparable to human breast milk, as well as milk from goats, sheep, and buffalo.

What is rennet/vegetarian rennet?
Vegetarian rennet or microbial rennet is a coagulating agent produced by live organisms like fungi, mold or yeast. These produce enzymes like chymosin that help in coagulation of the milk proteins.

What is fresh cheese?
Fresh cheese are the ones like mozzarella, feta, cottage cheese, cream cheese, which are ready for consumption within 24 hours of making them. These are high in moisture, have a shorter shelf life, are best enjoyed within a month of making them.


What is aged cheese?
Cheese gouda, cheddar, tomme are matured in temperatures ranging between 8-12 degrees centigrade for anywhere between 12 – 15 weeks before they are sliced and packed. The maturing helps in flavour development of the cheese
What is pickled cheese
Fresh cheese marinated in olive oil with a variety of herbs, garlic and dry seasoning.

What is culture?
Cheese cultures are a group of specific bacteria strains that help in the fermentation of the milk in the process of cheesemaking & maturation. They convert the lactose to lactic acid and help immensely in flavour development. Most cheese cultures work in similar way but are classified based on the temperatures at which they work.

For how long is cheese aged?
The cheese have been aged or 12-15 weeks

For how long can I store my cheese?
Once opened, the cheese is best consumed within a month

How do I store the cheese?
Refer to storage information

There is mold on my cheese, should I throw it

Molding on the surface of the cheese is natural as it is a sign of the cheese maturing. Mold on the surface of the cheese can be wiped with a clean kitchen towel or tissue paper. The rind of our cheese is edible.
The surface of the cheese is sometimes cracked and there would be thin lines of blue mold growing, these are edible and those parts of the cheese are flavour pockets!

Should I discard the rind
All our rinds are natural and edible. We recommend eating the cheese with the rind, which have complexity of flavours. However, if you are not a fan of the rind reserve it for cooking.

Is it vegan?
No. Cheese is a dairy product

Is it gluten free?
Yes

Where is it made?
The cheese is made by Käse, an artisanal cheesemaking company based out of Chennai.

Does it contain sugar?
Milk has lactose, a form of sugar. However, in the process of cheese making and maturation of the cheese the microbes convert the lactose to lactic acid and there is less that 2% lactose left by the time the cheese is ready to be consumed.

I am lactose intolerant can I eat it
Most people with lactose intolerance can eat cheese matured for over 12-15 weeks. However, do consult your nutritionist

What are the additives in the cheese?
Our cheese are natural and made using 3 ingredients – whole milk, microbial rennet and salt. They do not contain any additives, emulsifiers, or preservatives

Is cheese only fat?

Fresh Cheese – Fresh cheese are ready for consumption, within a day of making them and are higher in their moisture content
Since all our cheese are made from wholemilk the nutrition content across all fresh cheese is similar
Aged cheese – After been aged over 12 weeks, the cheese are very low on moisture and higher on protein
Since all our cheese are made from wholemilk; and no fat is added during the aging of the cheese the nutrition content across all aged cheese is similar
nutrition info of our cheese per 100gms

Energy 377.8kcal
carbohydrate 4.68g
total fat 30.7gms
protein 20.7g (processed cheese have 5gms or less)
sodium 2.8mg
nutrition info of our cheese per 100gms

Energy 405.6kcal
carbohydrate 4.56g
total fat 31gms
protein 27.1g (processed cheese have 5gms or less)
sodium 2.15mg

 

Can this cheese be used for cooking?
Yes. 

What do I eat it with?
Check out product fact sheet