FAQ

Yes, our Swiss cheese is a lactose-free product, along with our Lactose Free Feta and Mozzarellissima cheeses. 

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.

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. All priority allergens would be declared in the ingredient declaration as per Canadian regulations. Or in terms of preventing cross contamination, we have an allergen control program in place. Details are proprietary but if ever there was a risk of cross contamination, we would have a “may contain” statement on the package.

 Most of our cheeses are vegetarian suitable due to our microbial enzyme coming from Rhizomucor miehei. The products that may not be suitable and should be checked are the following:

• Parmesan cheese
• Processed cheese
• Import cheeses
• Any cheese that mentions lipase or rennet in the ingredient list

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.

The best way to store product is dependent on the product type. Soft cheese, like Feta and Bocconcini, is best to leave in its original tub or container. Firm cheese should be stored in its original packaging or wrapped in aluminum foil and placed in an airtight container and stored in the vegetable or meat drawer of your fridge (where the temperature is most stable). For Brie type cheese, avoid any plastic wrap as it prevents the cheese from breathing and promotes deterioration of the rind or paste. Thus, Brie type cheese should be wrapped in wax paper as soon as possible. As a general rule, the packaging must adhere well to the cheese to prevent it from drying out. Once properly wrapped, your cheeses can be placed in an airtight plastic container. Cheeses of the same type can also be grouped in the same container.  

No. The product retains its freshness until the "best before" date.

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.

If mold is present on cheese or if the rind is dry and yellowed, you should discard it.

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.

The milk products (modified milk ingredients) that we use in cheese are any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk (obtained by ion-exchange process) casein, caseinates, cultured milk products, milk serum proteins, ultra-filtered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk.

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.

Annatto, an orange colour derived from the seeds of the Annatto or Achiote tree is used in cheddar cheese.

We do not own any farms and purchase our milk locally from each province’s milk board. For an answer to your great question we recommend you visit the Dairy Farmers of Canada website at https://www.dairyfarmers.ca, they will be able to tell you how the cows are handled at farm level.

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.

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.