Frequently Asked Questions

Shipping & Delivery

In some cases, the cheese may arrive warm. The enclosed frozen gel pack keeps the cheese cool during most of the shipment, but may become warm near the end of the journey. Most cheeses* can last days without refrigeration.

Signs of spoilage to look for include:

- Liquid in packaging

- Puffed up packaging (air in packaging)

- Ammonia smell

If you do not notice any of these signs, put the cheese in the refrigerator, and the cheese will be safe and of the same delicious quality as when it left our facility.

If you do notice these signs, please contact us at info@wisconsincheesemart.com for a replacement or refund.

*HIGHLY PERISHABLE ITEMS: Cheese curds, string cheese, blue cheese, and cold pack cheese spreads should not be consumed if they arrive warm.

Please contact us at info@wisconsincheesemart.com if you received these products warm.  We will replace or refund any spoiled items.

 

We use ice gel packs to help keep the cheese cool in transit.  We also utilize other forms of insulation including coolers and insulated envelopes.  We do evaluate the perishable nature of the products within each shipment, as well as the weather of the destination to ensure the cheese is packaged appropriately for shipping

We ship a perishable product that is not suited for long transit times; therefore, due to increased customs delays in other countries and extended transit times, we are not able to offer international shipping.

 

We ship with FedEx and USPS.  We will typically only ship via USPS if a PO Box address is provided, or when we can deliver within 1-2 days with this service.

 

As we understand people lead busy lives, we do not require a signature at the time of delivery to avoid the cheese being held at a facility if no one is available to sign.  However, please ensure your recipient will not be out of town at the time of delivery.  We will not be held liable for packages that sit and spoil due to the recipient being out of town.

We ship a perishable product that is not suited for long transit times; therefore, due to increased customs delays in other countries and extended transit times, we are no longer able to offer delivery to APOs, FPOs, or Dulles, VA addresses.  

While we can ship to PO Box addresses, a physical address is preferred as the product we ship is perishable. 

Cheese Handling & Storage

Cheese curds and string cheese are best consumed within 1-2 weeks after receiving. Should you wish to keep them longer, you can freeze the curds or string cheese. Blue cheese should be eaten within 2-3 weeks after receiving. If you do not see an expiration date on your cheese, please follow the guidelines below. Many of our cheeses will have a small white sticker. This is not an expiration date, it is simply a lot code we can use internally to determine what specific batch a cheese came from.

Soft cheeses should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. But remember, natural cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening, if stored in an airtight container. In addition, large pieces of cheese tend to keep longer than shredded cheese.

Process cheese slices are best if used within six months when stored in the original package at a constant 32 °F. Opened packages rewrapped tightly and stored between 30 °F and 40 °F are best if used within three to four weeks. Frozen packages opened and rewrapped tightly, and stored at 0 °F or below, are best if used within six to eight weeks.

The "best if used by" date is intended to tell you how long the product will retain best flavor or quality. The term is not a safety date. "Best if used by" dates are intended as useful guidelines. Some foods may deteriorate more quickly and other foods may last longer than the times suggested. A number of factors can shorten the useful life of a food product, such as improper handling and inadequate storage. Food products may be consumed after the "best if used by" date if the product has been properly stored and handled.

Cheese should be refrigerated at temperatures of 35 to 40 °F in the original wrapping until ready to use. Store cheese out of the airflow in the cooler so it doesn’t pick up off-flavors common in all refrigerators. If the original wrap is removed, rewrap cheese tightly with plastic film wrap or foil to prevent air pockets. Once cheese is exposed to air, mold and dehydration may occur. To protect cheese from mold, always work with it in a clean area. It will keep better if rewrapped with new plastic wrap after each time opened. To be extra cautious, double-wrap the cheese or place it back in its original container or a sealed container, if possible. Strong-smelling cheeses like Limburger should be well-wrapped and kept in a separate container to prevent odors from transferring to other foods.

We do not recommend freezing your cheese if it can be avoided. Freezing can change the texture of the cheese, causing it to try out and crumble. For this reason, thawed cheese is best used grated, crumbled, or melted in a dish whereas you are not relying on the creamy texture of fresh cheese.

Cheese curds and string cheese are the exception to the rule. These actually freeze quite well without greatly affecting their texture. It is recommended to freeze them unopened, and follow the guidelines below.


TIPS FOR FREEZING CHEESES:
Freeze pieces of a half-pound or less.
Use moisture-proof and airtight wrapping.
Freeze quickly and store at 0 °F for two to six months.
Thaw in refrigerator so cheese won’t lose moisture; the slower the cheese is thawed, the better.
Use as soon as possible after thawing.

 

Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away a half inch of cheese on all sides of the visible mold. Use remaining cheese as quickly as possible.

Cheese cut into small pieces or shredded promotes more even melting in a shorter amount of time. When you add cheese to any recipe, cook on low heat, stirring constantly. High heat will toughen cheese and make it stringy. When you are making a sauce with cheese in it, add cheese as the last ingredient and heat until just melted. Processed cheese melts more smoothly than natural cheese.

The flavor of cheese is best when eaten at room temperature, so remove from refrigerator one to two hours in advance of serving time. Soft cheeses take a shorter amount of time to come to room temperature than firm and hard cheeses. However, it is best to set out only the amount of cheese you will eat to prevent the cheese from becoming dry and tough from being repeatedly warmed and chilled.

General Inquiries

Unfortunately at this time we do not have a wholesale program. We do offer volume discounts that can be applied to your order in the following increments:

BE SURE TO APPLY CODE DURING CHECKOUT

  • $100 Orders or More - 10% Discount
    Discount Code - “Order100” during checkout
  • $500 Orders or More - 15% Discount
    Discount Code - “Order500” during checkout
  • $1000 Order or More - 20% Discount
    Discount Code - “Order 1000” during checkout
  • $2000 Order or More - 25% Discount
    Discount Code - “Order 2000” during checkout