FAQs

Dimock Cheese does not contain preservatives (other than salt) so once the package is opened and exposed to oxygen, mold, overtime will appear to grow on the surface of the cheese.  Mold should not be consumed.  All mold should be removed prior to consuming cheese.  Cheese should be stored at refrigeration temperatures and kept covered or tightly wrapped to help prevent mold growth.

Yes, Dimock Cheese is Gluten Free.

Dimock Cheese uses rennet to coagulate the milk which captures milkfat, protein and other solids to form cheese curds. We use a rennet made from yeast fermentation. It is vegetarian friendly, Kosher and Halal approved. It is NOT a Pfizer product.

Soft cheese should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. Hard cheeses will generally be kept for several months, whereas softer cheese will keep from one to three weeks after opening, if stored in an airtight container.

Yes, we use milk that is from cows not treated with RBGH.

Refrigerate the cheese upon arrival. Although the cheese may be warm, it can still be consumed. Check for puffy packaging, strong aroma or liquid in package. If everything looks good, it’s ready to enjoy.

The cheesemaking process begins when the solids in milk begin to separate from the whey. The more whey a cheesemaker drains from the curds the drier the cheese will be.

Calcium naturally forms as cheeses age. These are not harmful and in some areas are a desirable trait in ached cheese.

 We have a fresh source of antibiotic free and hormone free milk from dairy cows of local producers which are all less than 20 miles from our plant.