We Hear You
You’ve got questions, we’ve got answers. Our goal is to be as open and transparent as possible, so hopefully you can find the answers you need here below. We love keeping in touch with our customers, so if there’s something we’ve missed, please let us know!
You can find MouCo Cheese at most King Soopers and Whole Foods Markets in the Rocky Mountain Region. You may also be successful in finding our cheese in select specialty shops and cheese stores.
“Mou” is for mountains, pronounced “moo” since we make cheese from cow’s milk, and “Co” is for Colorado.
Pasteurized whole cow’s milk.
We source our milk from a local dairy that is only about a 20 minute drive from the cheesery.
Conventional feed. Due to the arid mountain climate, it is not sustainable to feed the cows grass all year long.
Yes, when they are sick. However, we do not use milk from sick cows, nor do the farmers. Therefore, there are no antibiotics in our milk. If one tried to grow a culture in milk that is treated with antibiotics it would effectively kill the culture, hence no cheese could be made from milk with antibiotics.
MouCo Cheese Company creates soft-ripened cheeses which are GMO free¹.
For our artisanal cheeses, we use a 100% all natural veal rennet. Rennet is used in minute amounts during the cheese-making process at about 0.0000375 g/cheese. We prefer an all-natural product over a bio-engineered microbial rennet for our award-winning wheels.
Without knowing your level of intolerance we could say that you might be able to eat some cheeses. Cheese making relies heavily on the cultures to “eat” the lactic sugars to grow and make the cheese. So… some cheeses would have almost no lactose. The harder the cheese is, the less lactose it is likely to contain.
We recommend that you do not freeze the cheese since it usually has a lengthy shelf life (2months for MouCo Camembert, Truffello and PepBert and 3 months for ColoRouge and Ashley). However, if you choose to freeze, please, consume within 2 days of defrosting as the moisture from defrosting will alter the surface negatively. You may find that the texture of the cheese is crumbly because the frozen water bursts the protein chains and alters the texture. Younger cheese may freeze better than older cheese.