FAQ's

🧀 Cheese FAQ

1. How should I store my cheese?

Cheese should be kept in the fridge, ideally wrapped in fresh sheet of saran wrap. always use a clean cutting board and knife when cutting different types of cheese(e.g., Cheddar, Swiss, Blues). Avoid tightly sealing fresh cheeses (like brie or blue cheese) to let them breathe. Most hard cheeses last 3–4 weeks after opening.

2. Can I freeze cheese?

Yes, but only certain types. Hard cheeses like cheddar or gouda can be frozen, although they may crumble when thawed. Avoid freezing soft or fresh cheeses (like brie, feta, or curds), as the texture degrades.

3. What’s the difference between aged and mild cheese?

Aged cheeses (e.g. 5–15 year cheddar) are firmer, sharper, and have more complex flavors due to longer enzymatic breakdown of proteins and fats. Mild cheeses are creamier, smoother, and have a subtler taste.

4. What is cheese curd and why does it squeak?

Cheese curds are young cheddar pieces, separated before pressing. Their iconic squeak comes from the elasticity of the protein network when freshly made — best enjoyed within 24–48 hours.

5. What’s the best cheese for melting?

Good melters include:

Mousehouse Jack (house blend)
Gruyère (for fondue or sandwiches)
Mozzarella, Colby, or Muenster (for pizza or grilled cheese)

Avoid dry-aged cheeses for melting (e.g., aged Parmesan).

6. Do you make your own cheese?

No, but Mousehouse Cheesehaus features in-house specialties like Mousehouse Jack, Igor’s Heat, Blazin' Saddles and other artisan blends, along with premium Wisconsin-made selections from local partners.

7. Is raw milk cheese safe?

Yes, when aged for 60+ days (as required by law), raw milk cheeses are safe and often richer in flavor. Most of our aged options meet these criteria.

8. Are there vegetarian cheeses available?

Many cheeses at Mousehouse use microbial (non-animal) rennet, but not all. Please ask staff or check labeling for specific varieties if you follow a vegetarian diet.

9. What’s that white stuff on aged cheese?

That’s typically calcium lactate or amino acid crystals — signs of proper aging, not spoilage. These crystals give aged cheese a pleasant crunch and deeper flavor.

10. Can I sample cheeses in-store?

Yes! We love helping customers explore our wide cheese selection. Samples are typically available during normal hours — just ask a team member for assistance.

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