Is the milk used to make your cheese pasteurized?

Some of our cheeses are made from pasteurized milk and some are made from heat-shocked milk. Unlike pasteurization, heat-shocking raises the temperature just enough to kill any bad bacteria, while preserving the milk’s beneficial enzymes. This is an important step in the cheesemaking process, as the cheddar’s flavor, body, and texture depend upon these enzymes.

Monterey Jack, Colby Jack, Pepper Jack, Spicy Habanero Jack, Muenster, Provolone, Garlic Chili Pepper Cheddar, Smoked Black Pepper White Cheddar, Mozzarella, Baby Swiss, Swiss and Havarti are made from pasteurized milk.

Medium Cheddar, Medium White Cheddar, Kosher Medium Cheddar, Sharp Cheddar, Sharp White Cheddar, Hickory Smoked Cheddar, Hickory Smoked Extra Sharp White Cheddar, English-Style Cheddar, Extra Sharp White Cheddar, Extra Sharp Cheddar, Extra Sharp Aged Cheddar, Extra Sharp Aged White Cheddar, and all of our Maker’s Reserve Cheddars are made with heat-shocked milk.