Does your cheese have any preservatives ?
The only preservative that our cheese contains is Salt.What type of milk do you use? Where does it come from?
All our cheeses are made from cows milk which is delivered raw from farms around Victoria and pasteurised on site.Do you use animal or non animal rennet?
We only use a non-animal rennet.Why is your Ricotta and Mozzarella a yellow/creamy colour?
Often in the making of ricotta and mozzarella acidity regulators are used, typically a citric acid, this maximises and speeds up production. A side affect of these regulators is that the milk becomes really white almost bleached. At Wholemilk Continental Cheese, we don't use these regulators, which leaves our product with a yellow/creamy colour as well as giving them a creamier, almost sweeter tasteHow should we store your cheese?
The best way to store our cheese varies on the product and what you have available:
Parmesan, Pecorino, Pecorino Pepato, Chilli Pecorino and Provole:
- Well covered in a dry room that stays below 15 degrees (for instance a cellar )
OR
- In the Refrigerator stored in a variety of ways depending on what works best in your appliance
- wrapped in paper towel and stored in an air tight container or plastic bag, changing the paper towel often to ensure there isn't any moisture.
- vacuum sealed/packed.
- well covered in either cling wrap or foil
- For the Provole we recommend cutting at one end and keeping the cheese in its original packaging and just cling wrapping the exposed end.
Please note the above cheeses are best served at room temperature
Mozzarella, Ricotta, Ricotta Salata and Fresh Pecorino:
- Best left in original packaging and refrigerated until needed. Once opened, keep refrigerated and follow the suggestions below
- Mozzarella: start cutting at one end leaving the rest of the packaging on and cling wrapping the exposed end tightly.
- Ricotta should be left in its tub, otherwise if it is in a bag we recommend straining any whey that may separate from it and keeping the actual ricotta well covered
- Ricotta Salata: well covered and in the refrigerator
- Fresh Pecorino: once out of packaging, place in covered bowl or container and strain away any whey that separates from it
- Best in original packaging till needed, either in the refrigerator or freezer
- Once opened either reseal the bag or convert to an airtight container/ bag and continue to refrigerate or freeze
How long does your cheese last?
All our prepackaged products have a best before date, the time frame is listed below, however our hard cheeses do not actually go off unless exposed to heat. You may find that the cheese dries out depending on how you have stored it, if this happens it's still perfectly fine to use as a grating cheese.- Ricotta : 2 weeks from manufacturing, best consumed within three days of opening
- Fresh Pecorino: 3 weeks from packaging, best consumed within three days of opening
- Grated Cheeses: 12 months from packaging