Your Questions with thoughtful answers…
You can find MouCo Cheese at most King Soopers and Whole Foods Markets in Colorado, making it easy to pick up a wheel (or two) during your regular grocery run. But the MouCo magic doesn’t stop there! Our cheeses are also featured in restaurants across Colorado, from cozy mountain towns to bustling city eateries.
And if your adventures take you beyond the state, keep an eye out—you might just find our cheeses in resorts and restaurants throughout the country. Whether you’re dining slope side in Aspen, enjoying a meal in a chic New York City bistro, or simply exploring new culinary spots, you might be lucky enough to encounter MouCo Cheese on your journey. So, while we’re a local favorite, our reach extends far and wide, bringing a taste of Colorado to tables across the nation.
“Mou” stands for mountains, pronounced “moo” since we make cheese from cow’s milk, and “Co” represents Colorado.
Yes, we offer tours by appointment only. Please contact us to schedule a time for your group. Cheese making is an early morning activity, so the best tour times are between 9:00 and 11:00 AM on Tuesdays and Wednesdays, allowing you to see our cheesemakers in action.
Our cheese is made with pasteurized whole cow’s milk.
We source our milk from a local dairy just a 20-minute drive from our cheesery. We’re fortunate to be located near one of the best dairies in Colorado, ensuring that we receive fresh, high-quality milk. This close relationship allows us to work closely with the dairy, maintaining the consistency and excellence of our cheeses from the very start.
No, the cows are not treated with rBST. We believe in maintaining the natural health of the cows, ensuring they produce high-quality milk without the use of synthetic hormones. This approach not only supports the well-being of the cows but also contributes to the purity and consistency of the milk, which is essential for crafting our award-winning cheeses.
Our cows are fed conventional feed, which is essential in Colorado’s arid mountain climate, where dry conditions and limited rainfall make year-round grazing unsustainable. This consistent feed provides the cows with a stable, nutritious diet throughout the year, resulting in milk that maintains a high level of consistency. This consistency in the milk is a key factor in ensuring that our cheeses are of the same exceptional quality, batch after batch.
Yes, but only when they are sick. We do not use milk from sick cows, nor do our farmers, ensuring there are no antibiotics in our milk. Milk treated with antibiotics wouldn’t allow cultures to grow, meaning no cheese could be made from it.
No, our cheese is not organic.
Yes, all of our cheeses are gluten-free.
MouCo Cheese Company uses 100% all-natural veal rennet for coagulation. Our soft-ripened cheeses are GMO-free and crafted with care, using minimal amounts of rennet—approximately 0.0000375 g per cheese. We prefer natural rennet over bio-engineered microbial rennet to maintain the integrity of our award-winning cheeses.
It depends on your level of intolerance. Cheese making relies on cultures that consume lactic sugars, which means some cheeses contain very little lactose. Generally, the harder the cheese, the less lactose it has.
We don’t recommend freezing our cheeses, as they all have a long shelf life of 3 months. If you do choose to freeze them, please consume within 2 days of defrosting. Freezing can alter the texture, making it crumbly, particularly in older cheeses.
