Frequently Asked Questions
- Where can I buy MouCo Cheese?
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.
- What does “MouCo” mean?
“Mou” is for mountains, pronounced “moo” since we make cheese from cow's milk, and “Co” is for Colorado.
- Can we tour the cheese factory?
We offer tours, by appointment only, please contact us to set up a time for tour for your group.
Cheese making is an early morning business and in order to see our cheese makers in action, the best tour times tend to be between 9:00 and 11:00, Tuesday thru Thursday.
Please, contact us...
- Where does the milk come from?
We source our milk from a local dairy that is only about a 20 minute drive from the cheesery.
- What do the cows eat?
Conventional feed. Due to the arid mountain climate, it is not sustainable to feed the cows grass all year long.
- Are the cows treated with antibiotics?
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.
- What type of rennet or enzymes are used for coagulation?
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.
1: By.Jeanne Yacoubou. MS VRG Research Director.Microbial Rennets and Fermentation Produced Chymosin (FPC): How Vegetarian Are They? 21. Aug. 2012. Web.
For further reading...
The Vegetarian Resource Group Blog. http://www.vrg.org/blog/2012/08/21/microbial-rennets-and-fermentation-produced-chymosin-fpc-how-vegetarian-are-they/
- Can I eat cheese if I’m lactose intolerant?
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.
- Can I freeze MouCo Cheeses?
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.