Real Milk, Real Time, Real Cheese, Real Difference
- Since 1885 -

ask the cheesemaker"No shortcuts!"
Ask the Cheesemaker!

What makes Pine River Cheese taste better than other cheeses?

My favourite question. Our cheese actually starts with the lush pasture, pure water and just plain natural setting that our cows enjoy. These cows give wonderful milk, and we use only that fresh, whole milk to make Pine River Cheese.

The second part to this answer: Every step of the cheese-making process is under our control in our own facility. We pasteurize, culture, wrap, and pack Pine River Cheese ourselves. The result is a rich, superior flavour and perfect texture.

Is all Pine River Cheese naturally aged?

Absolutely. We age our cheese in real time, the old-fashioned way, meaning we do not speed up the aging process by any means whatsoever. There are no shortcuts to making premium cheese.

So your 7-year-old Signature Cheddar...

...is truly 7 years old. That's an outstanding example of the care we take to bring out the full-bodied flavour of every variety of Pine River Cheese. Not to brag, but there's expertise involved, too.

What designates a Cheddar cheese?

With Cheddar, the curds are cut into rectangular blocks, which are piled on top of each other. This presses out the whey and makes for a dense, close-textured cheese. We're proud to offer a great selection of Cheddars.

Curds and whey: What's that?

Milk is warmed to make cheese, beginning a careful process of curdling. Solids in the milk gather together to make curds. Liquid that separates from the curds is called whey. Whey is removed before curds go through further stages to make cheese. Or curds can be eaten in their original, clumpy form.

Any tips on slicing Pine River Cheese?

Our cheeses are easiest to cut when chilled. It also helps to chill your chef's knife and grater before using them. For maximum flavour, let cheese warm to room temperature before serving.

How should I store cheese after opening?

Pieces of hard cheese such as Cheddar should be tightly wrapped in plastic wrap and stored immediately after cutting. Leave the rind uncovered, though; this lets the cheese breathe. Semi-soft cheeses such as Brick should be wrapped first in waxed paper and then plastic wrap. A refrigerator temperature of 1-3 degrees C (34-38 degrees F) is best.

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