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Welcome

FAQ

When is your farm store open to the public?

  • September – May: Monday – Saturday, 10 am to 6 pm
  • June – August:  Monday – Saturday, 10 am to 8 pm

Do you offer tours?

We offer weekly tours – on Tuesday afternoons (1 pm, 1:30 pm, 2 pm, 2:30 pm). Our tour is given by our very own farmers & cheesemakers – Grant & Russ Kohler. They last about 30 minutes. You’ll have the chance to see our cheese make room & aging cave,  learn about our dairy farm and ask questions. Following the tour, you’ll have the opportunity to purchase cheese, ice cream or other locally made items (jam, fudge, salsa).
Our tours require an pre-paid entry fee ($7 per person) and a reservation (24 hours in advance).  Reservations are currently only be accepted by phone (435-654-0291).

Where can you find our products? (markets, farm stores, retailers & distributors)

Selections & Varieties vary per location:

Utah Farmers Markets:

Farm Stores

Retailers:

Distributors:

Is your cheese organic?

We are not certified organic, however, we are as natural as possible on our dairy and in the cheesemaking process. We do not feel it would be beneficial to certify in order to charge our customers more for our wonderful cheeses.

How much milk does it take to make cheese?

Milk in the dairy industry is typically measured in pounds not gallons. It takes approximately 10 pounds of milk to create 1 pound of cheese. That means it take a little more than a gallon of milk to produce one pound of cheese.

Do you feed your cows corn or other GMO feeds?

No, at the request of our customers we do not feed our dairy cows corn; in additional we avoid all GMO feeds.

In addition, our cows have access to fresh pasture grasses , 8 months in the year; (the rest of the time, we feed them a high quality hay, as the roam the snowy pastures). They also have fresh water year round provided from a natural geothermal spring.

What type of rennet do you use to make cheese?

Rennet is the enzyme used to curdle milk to create cheese.  There are three types of rennet, animal rennet, vegetable rennet and microbial rennet.  Animal rennet is harvested from the stomach of a baby mammal, typically a calf. This is the original type of rennet used to create cheese.  Vegetable rennet is made from plants, but tends to yield bitter flavors as cheese ages.

Microbial rennet is identical to animal rennet except it uses yeast or bacteria to create the enzyme through a fermentation process rather than harvesting it from an animal.  We use a microbial rennet also known as Fermentation-produced Chymosin.  This rennet is used by the vast majority of cheesemakers across the world.

Why do you charge shipping fees?

At Heber Valley Artisan Cheese, we want to make sure you receive your products in the BEST possible condition. Because cheese is a perishable item, our shipping costs include insulated packing and ice packs, which in turn adds a bit more weight to your package (jams excluded). Keep in mind that ordering more than one (6 oz) cheese will be more cost effective. We recommend ordering at least three to five cheeses per order.

During WARM SUMMER MONTHS we recommend investing in faster shipping to ensure your cheese arrives in good condition.

How long will my cheese stay good in my refrigerator?

Cheese, specifically drier cheeses like Cheddar and Parmesan, can last for years and years in the fridge if handled properly. Cheese will not go bad as it gets older, however it changes. For example age time is the difference between a mild cheddar and a sharp cheddar. However, higher moisture cheeses like our Jacks and Queso Frescos have a shorter shelf life because their flavor will turn bitter and sour if it ages too long. Check the best by date on each type of cheese to see when it should be eaten by.

What is the difference between cheese curd and cheese?

There are two major differences between cheese curds (squeaky cheese) and cheddar cheese. First to turn cheese curds into cheddar they are loaded in to a cheese hoop or mold that is lined with cheese cloth.  These hoops are put into a press overnight which dispels excess whey and presses the individual curds together to form a cheese wheel.

This changes the texture and density of the curd to that of cheddar cheese.  Second, the cheddar wheel is taken to our Cave or aging room to age for at least 2 months for our mild cheddar or at least 4 years for our extra sharp cheddar.  The curd is intended to be eaten as fresh as possible.  Ideally they will be eaten the day they are made before even being refrigerated.

Farm Store & Cheese Plant

920 River Road
Midway, Utah, United States.

p: 435-654-0291
e: info@hebervalleycheese.com

Store Hours:
Monday - Saturday, 10 am - 6 pm

Sales Contact:

Russel Kohler
Farmer & Cheesemaker

p: 435-671-0896
e: russel@hebervalleycheese.com

Heber Valley Artisan Cheese

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