Q: Can I send my items to a P.O. Box?
A: Yes and No, it depends on what location we are sending to.
If you are requesting that we ship to a P.O. Box, YOU MUST CALL US with your order. Shipping costs need to be calculated on an individual basis when we ship through the U.S. Postal Service. Also, our products are perishable and need to be refrigerated ESPECIALLY in warmer climates (where the temperatures go above 70 degrees). This will shorten the life of the products and if they are sitting in a Post Office, un-refrigerated, we cannot guarantee our product.
Q: Can I ship to Hawaii, Alaska, or International addresses?
A: In most instances, yes. These orders would have to be shipped via the U.S. Postal Service. YOU MUST CALL US with your order if shipping here. Shipping costs need to be calculated on an individual basis when shipping through the U.S. Postal Service.
Q: What if my cheese becomes moldy?
A: Under normal conditions merely wash off the cheese with warm to hot water or scrape / cut off the moldy portions, as the remainder of the cheese is still edible.
Q: What if cheese remains un-refrigerated for an extended period of time (5 days or more), is it still good?
A: Yes. It's good practice to keep the cheese refrigerated when it's not going to be consumed, however if you place the cheese in the refrigerator for a few hours it will be O.K. to eat, under most circumstances.
Q: How long can cheese sit out without being wrapped up?
A: Cheese will dry out and develop a rind that is easily removed. Simply cut away any dried pieces and wrap the rest for later.
Q: Can cheese and sausage be frozen?
A: Yes. Cheese and smoked sausage will hold up under normal refrigeration for a period of 1-3 months. They can be frozen for 3-4 months, but the key is thawing them out. They should be placed in refrigeration when being thawed. If you leave them out of refrigeration to thaw, then cheese will become gritty while sausage tends to become soft and mushy.
Q: Why do Swiss Cheeses packages sometimes swell or expand?
A: Swiss cheese enzymes continually release gases, even after being processed. The packages are sealed and trap the gases inside, causing them to swell and enlarge. It is normal for Swiss products to do this and rest assured, the cheese is still edible! Temperature changes also affect Swiss and the gases it emits, so try to keep your Swiss cheese in a relatively consistent temperate environment in order to keep it from emitting gas and swelling. Lastly, Swiss will continue to age produce a stronger Swiss taste and nuttier flavor over time.
All prices are in USD.