ENGLISH FRANÇAIS FAQ's Do you have a question? If your question does not appear in the list below, please contact us and we’ll be happy to provide you with an answer as quickly as we can. Q: What is “natural cheese”? A: Traditionally, cheese can be classified into two broad categories: natural and processed. These terms have been used in Canada and internationally for many decades. Natural cheeses* are made by first mixing milk and other dairy ingredients with bacterial cultures and enzymes to form curds and whey. After the whey is drained off, many varieties can be created such as Mozzarella, Parmesan, Provolone and other firm cheeses. Processed cheeses take these steps further by combining one or more natural cheeses with other ingredients such as emulsifying salts, and then adding a cooking process. These extra steps can impart different flavours and textures to processed cheeses, which makes them ideal for melting and spreading. *To note: The long-established term “natural cheese” as described here, is not intended to convey the same meaning as “natural” defined in the Canadian Food Inspection Agency Nature, natural - Method of production claims on food labels - Food label requirements - Canadian Food Inspection Agency (canada.ca). For more information, please contact us at 1-800-672-8866. Q: Once I open a cheese, how long will it keep in my refrigerator? A: The "best before" date printed on a product is valid only when the cheese is unopened. Once the cheese is opened, its shelf life will vary by cheese type and will be impacted by the environmental conditions and manipulation of the product. Q: What are the best ways to preserve cheese in a refrigerator? A: Even though most cheeses purchased are wrapped in plastic, plastic wrap is not the optimal answer for keeping cheese fresh in your refrigerator once it is opened. With the exception of soft cheeses sold in tubs and containers, the best way to store cheese is to remove it completely from the original plastic wrap and then re-wrap it in aluminum foil, place it in an airtight container and store it in the vegetable or meat drawer of your fridge (where the temperature is most stable). For fresh soft cheeses like Ricotta, Feta and Bocconcini, it is best to leave the uneaten cheese in the tub or container it was sold in covered with the brine. Q: Can I freeze cheese? A: Yes, some cheeses can be frozen, although it may impact their texture and overall characteristics. It is best to freeze cheese in pieces of 500 g or less in an airtight freezer bag for a maximum of two months. It is important to allow the cheese to thaw slowly in the refrigerator before use. Q: What should I do if there is mould on my cheese? A: If mould is present on cheese or if the rind is dry and yellowed, you should discard it. Q: Can I use cheese after its "best before" date? A: No. The product retains its freshness until the "best before" date. Q: Do your products contain nuts or peanuts? A: The majority of our products do not contain nuts or peanuts. Nevertheless, we recommend that consumers always check the ingredient list to know the exact content of each product. Q: Does Saputo offer any lactose-free cheese? A: Yes, Saputo Swiss cheese is a lactose-free product. Q: How much wine and cheese will I need for a party? A: For a wine and cheese party, allow for a serving of 170 to 180 g of cheese per person. For wine, the current trend is to reduce the amount to a half bottle per person for all courses. Q: How can I get my favourite store to carry specific Saputo cheese? A: Customers ultimately determine which products are carried on store shelves. If you don't find our cheeses at your favourite store, ask the manager to stock it for you. We have found that most store managers are very willing to meet the needs of their customers. Q: Are Saputo cheeses Gluten free? A: The cheeses manufactured by Saputo do not contain gluten as an intentionally added ingredient. Our products are also prepared under good manufacturing procedures and do not contain levels of gluten exceeding 20ppm due to cross contamination. Q: What is so important about calcium? A: Calcium helps build and maintain strong bones and teeth. Milk products are a convenient, natural source of calcium that is easily absorbed by the body. Q: Does Saputo cheese contain trans fatty acids? A: Very small amounts of naturally occurring trans fats are found in ruminant animals such as cows, sheep and goats. Trans fats in cheese are generally 2-5% of the total fat. Q: What colour is used in Cheddar Cheese? A: Annatto, an orange colour derived from the seeds of the Annatto or Achiote tree is used in cheddar cheese OUR CHEESES RECIPES TIPS & ARTICLES CONTACT US FAQ NEWSLETTER PRIVACY POLICY LEGAL NOTICE 2021 SAPUTO INC. ALL RIGHTS RESERVED.