Q: What is the process of making the cheese?

There are three stages in the creamy cheese spread making process:

Ø     Coagulation: Addition of vegetable Rennet (coagulation enzyme) and starter culture to milk, followed by few hours of waiting until a firm jell is achieved.

Ø     Drying: Drainage of the whey water through a cheese cloth to get the cheese curd.

Ø     Homogenization: Blending the cheese curd with stabilizers and salt to get the smooth creamy texture of cheese that melts in your mouth.

Q: What ingredients do you add to the cheese? Do you add preservatives?

Milk, non fat instant milk powder, Salt, Stabilizers (Xanthan Gum, Guar Gum), starter culture (s.lactis, s.creamoris, l. biovar diacetylactis), vegetable Rennet. There are no preservatives in our cheese.

Q: Is the cheese Kosher?

No. The cheese is made from kosher milk and other ingredients that could have been certified as Kosher. There are no meat derived products in our cheese (we use vegetable Rennet). Nevertheless, the cheese is made without supervision in our home kitchen where we don’t keep kosher rules.

Q: Is the cheese pasteurized?

No. The cheese is made from pasteurized milk, but heating it after the drainage of the whey water will cause severe damage to taste and texture.

Q: What is the shelf life of this cheese?

We tested the cheese many times for shelf life. We found out that only after 4 weeks in refrigeration unopenned cheese started developing some off-taste and change of texture. To be on the safe side, we are giving the cheese 18 days from manufacturing. Last recommended use date is stamped on the label.