- Processed cheese is a food product made from cheese and other unfermented dairy ingredients mixed with emulsifiers, vegetable oils, salt, food coloring, and sugar.
- Artisan/ natural cheese are made without additives, emulsifiers, or preservatives common to processed cheese. They are still maturing when you buy and store them and hence need to be cared for.
All Käse cheeses are all natural and do not have any preservatives, additives and emulsifiers.
No. All Käse cheeses are natural and made using 3 ingredients – whole milk, microbial rennet and salt. They do not contain any additives, emulsifiers, or preservatives.
- The two major proteins in milk are casein and whey. Casein accounts for about 80 percent of the protein in milk. There are also different types of casein, one of which is called beta-casein. Beta-casein makes up about 30 percent of the protein in cow’s milk. A1 and A2 are two variants of beta-casein. Historically, cows produced milk that contained only the A2 form of beta-casein.
- Today, most of the milk available from the local grocery store contains mostly A1 proteins. The structure of A2 protein is more comparable to human breast milk, as well as milk from goats, sheep, and buffalo.
- Majority of our cheeses are made using A2 cows milk, ethically sourced directly from local dairy farmers in Tamil Nadu.
- In collaboration with Centre for Pastoralism India, we also make cheese varieties using the milk obtained from free range indigenous goat and sheep found in Saurashtra, Gujarat thereby enhancing livelihoods of the Maldhari shepherds in the region.
- For specific products, the details can be found in the product card & description listed against each individual product.
No. All our products contain only Vegetarian rennet or microbial rennet which is a coagulating agent produced by live organisms like fungi, mold or yeast. These produce enzymes like chymosin that help in coagulation of the milk proteins.
We make a range of fresh, aged and pickled cheeses.
- Fresh cheese are the ones like mozzarella, feta, cottage cheese, cream cheese, which are ready for consumption within 24 hours of making them. These are high in moisture, have a shorter shelf life, are best enjoyed within a month of making them.
- Aged cheeses like Gouda, Cheddar, Tomme and so on are matured in temperatures ranging between 8-12 degrees centigrade for anywhere between 12 – 15 weeks before they are sliced and packed. The maturing helps in flavour development of the cheese.
- Pickled cheeses are a range of fresh cheese marinated in olive oil with a variety of herbs, garlic and dry seasoning.
Sometimes we order a cheese we've tried elsewhere like a Cheddar and find that the Käse version tastes different and the cheese may also taste different as they days go by. Here is some science behind the reasons why:
- Cheesemaking practices at Käse are based on traditional techniques learnt from different geographies and then adapted to suit the local environment.
- The flavours and characteristics of cheese are significantly determined by where it is made, also the affinage (process of cheese maturation) and starter cultures. The flavour of the milk is also unique depending on the animal breeds, where it comes from, feed, microflora and so on. So while the cheese making processes and techniques can be similar or really close to where the cheese originates, the resulting cheese will be unique in its characteristics.
- In the process of maturation, not only is the cheese loosing moisture but the microbes are breaking down the cheese, lactose into lactic acid, proteins into amino acids and fats to fatty acids. In this process the flavours of the cheese become stronger and more expressive. So the same block can taste different over a period of time depending on when a cheese is cut and packed.
- Since we do not use preservatives, additives or emulsifiers in our cheese the packed cheeses are also maturing and can become more expressive as they age.
Cheese cultures are a group of specific bacteria strains that help in the fermentation of the milk in the process of cheesemaking & maturation. They convert the lactose to lactic acid and help immensely in flavour development. Most cheese cultures work in similar way but are classified based on the temperatures at which they work.
Once opened, the cheese is usually best consumed within a month. Please take note of the best within date mentioned for each product.
- Molding on the surface of the cheese is natural as it is a sign of the cheese maturing.
- Mold on the surface of the cheese can be wiped with a clean kitchen towel or tissue paper. The rind of our cheese is edible.
- The surface of the cheese is sometimes cracked and there maybe thin lines of blue mold growing, these are edible and those parts of the cheese are flavour pockets!
All our rinds are natural and edible. We recommend eating the cheese with the rind, which have complexity of flavours. However, if you are not a fan of the rind, reserve it for cooking.
Once your child starts eating solids, the cheeses we recommend are fresh cottage cheese and mozzarella that are unsalted. The minimum order quantity is 150 grams. We pack it as a set of 3 (50 grams each) for ease of use and to reduce spoilage. However, since the cheese is unsalted it needs to be used within 10 days. Contacts us at +919345649247 to place your orders.
Generally, most people with lactose intolerance can eat cheese matured for over 12-15 weeks. However, do consult your nutritionist for specific inquiries.
FRESH CHEESE - These are ready for consumption, within a day of making them and are higher in their moisture content. Since all our cheese are made from whole milk the nutrition content across all fresh cheese is similar.
Nutrition information of our cheese per 100 g:
- Energy 377.8 kcal
- Carbohydrate 4.68 g
- Total Fat 30.7 g
- Protein 20.7 g (processed cheese have 5 g or less)
- Sodium 2.8 mg
AGED CHEESE – After being aged over 12 weeks, the cheeses are very low on moisture and higher on protein. Since all our cheese are made from whole milk; and no fat is added during the ageing of the cheese the nutrition content across all aged cheese is similar.
Nutrition information of our cheese per 100 g:
- Energy 405.6 kcal
- Carbohydrate 4.56 g
- Total Fat 31 g
- Protein 27.1 g (processed cheese have 5 g or less)
- Sodium 2.15 mg
Milk has lactose, a form of sugar. However, in the process of cheese making and maturation of the cheese the microbes convert the lactose to lactic acid and there is less that 2% lactose left by the time the cheese is ready to be consumed.
No. Cheese is a dairy product.
We deliver across India using Blue Dart airway where deliveries happen well within 24-72 hours. In case your pincode is unserviceable, please contact us at +919345649247 and we will evaluate if there is any alternate method.
We pack the cheese in thermocol boxes with frozen gel packs. This helps the cheese travel for over 72 hours. Also, these are shipped through Blue Dart airway where deliveries happen well within 24-72 hours.
- After dispatch from our production unit, the cheese reaches you within 24 - 48 hours. Due to the perishable nature of cheese, we only send orders via air to ensure the product quality is not compromised.
- We use Bluedart airway and pack your order in gel packs and temperature insulated boxes to ensure the product remains fresh.
- Our shipping rates are what Bluedart charges based on your pincode. In fact, since 2 days delivery of cold chain products are significantly more expensive than regular products, we bear a % of the shipping costs on each and every order!