Yes, you need to keep our cheeses cold until you are ready to eat them. We do recommend you let the cheese warm up to room temperature when are you ready to eat them to best enjoy the flavor experience.
A Customer, Named Laura, once asked...(on FB February 2012)
I drive 30 minutes out of my way to go to the nearest store that carries the Colo-rouge. SERIOUSLY crave worthy (so thanks for that!). Please settle an argument for us over here though -- are you pronounced "Moo Cow", "Moo Coo" or "Moo Coe" (as in rhymes with fish roe)? Or something else altogether? My friends and I feel the need to be correct when referencing our favorite local cheese!
Well Laura, the fish win with Moo-Coe, the original spelling we thought of was Mou Cault, also pronounced as the young fishies, but common...MouCo strikes up enough of a cord already...imagine the original name! Thanks for contemplating our name with your friends while staring at our logo for a few hours... :)
Our cheese is required by law to be shipped while maintaining a cool temperature.
To accomplish this we must ship the cheese quickly while using refrigeration materials to keep the cheese cold for it's journey. Both the expedited shipping methods and shipping materials add to the cost of the shipment.
Note: Often it is more cost effective to ship more cheese than just a few pieces. (e.g. 3 pieces of cheese have about the same shipping costs as shipping 15 pieces of cheese.)