Giving your tastebuds goosebumps®
MouCo Cheese Company
Giving your tastebuds goosebumps since 2001
Two people. One passion.
A love for cheese 🧀...
“”It’s been a journey filled with laughter, hard work, and many great memories… and it continues today!
🧀 Our Story Begins with Birgit, Robert… and Cheese
From day one, it’s been a wild and wonderful ride. Like any entrepreneurial adventure, we had our “here we go!” moment — the moment we jumped in with both feet, determined to make the world’s best soft-ripened cheese.
Birgit, the daughter of a German cheesemaker, grew up mastering the art of Bavarian soft cheese at Käserei Champignon. Robert, a fermentation expert at New Belgium Brewing in Fort Collins, brought creativity and bold ideas. Together, they sparked something special — blending tradition and innovation to form MouCo Cheese Company.
➡️ Curious how we got here? Discover the full story behind MouCo.
We Make Cheese Like It Matters...
...each cheese, a piece of us...
1
Bringing in the Milk
We begin with fresh milk from local Colorado farms. Chuck, our reliable milk truck, makes early morning trips to La Luna Dairy to collect milk. Each batch is tested for quality, ensuring only the best milk reaches our creamery.
2
Pasteurization
Using our HTST system, we pasteurize the milk to meet health standards while recycling 70% of the heat for efficiency. After pasteurization, the milk rests overnight before cheesemaking begins.
3
Cheese Making Begins
We warm the milk to body temperature and add hand-measured bacterial cultures. After fermentation begins, a whisper of natural rennet helps the milk curdle into a solid mass.
4
Cutting
We cut the curd into dice-sized cubes to release whey. This step helps create the structure and texture of our cheeses as the curds gently contract.
5
Forming
The curds and whey are poured into molds using our KBA (“tipping vessel”) system. Each form holds 45 cheeses, and we fill eight forms per batch. The forms are flipped a few times to ensure even drainage and shape.
6
Salting
The next day, we salt the cheeses to balance flavor and form the rind. After salting, cheeses are moved to racks for the ripening stage.
7
Cheese Ripening
Cheeses age in our ripening room under careful temperature and humidity control. A beautiful white mold begins to grow on the surface, protecting the cheese and enhancing flavor as it matures.
8
Packaging
We wrap each wheel in breathable cheese paper imported from Germany. This special paper allows the cheese to continue aging gracefully until it’s ready to be enjoyed.
🎁 The Gift of Connection
MouCo Cheese Gift Sets
We’ve always believed cheese is a way to connect. Our gift sets carry that spirit—soft-ripened favorites, aged with care and ready to share.
Our Reviews and Ratings
...What are the cool kids saying about us?
We’re Not Big on Bragging But…
…click below to see some of our awards…
A Slice of MouCo Life
More Than Cheese: MouCo Merch
Our merch isn’t just something you wear — it’s part of the MouCo story. Inspired by creamery life and crafted with care, each piece reflects the same quality and connection we pour into our cheese.
Life at MouCo
Step into our world of cheese
