Best within 2 months,
From packing date for unopened packets, kept refrigerated at 4˚C.
Cheese should never be frozen, because this changes the texture and taste of the cheese and as a result the shelf life may also be shortened.
SOME TASTEFUL TIPS:
Cheese should stay for some time at room temperature before being served. Only in this non-chilled condition will they enhance their characteristic and full flavors.
Cheese can be served after lunch or dinner on a cheese platter with bread and eventually with wine. Cheese, (fondue) can be melted to provide the basic ingredient for a sauce, which is served with bread (baguette) for dipping. Cheese can be grated and sprinkled on baked dishes in a stove or on cooked cauliflower, sprouts, broccoli and many other vegetables.
Among its many uses which made cheese a much loved food item, we specially want to mention the Tosti, a crispy combination of toasted bread with ham or egg and cheese melted on top of it.
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In 1988 LA FERME CHEESE started to develop a line of handmade farm cheeses for the citizens of Auroville.
For the cheese production traditional methods were adapted to the conditions of the South Indian climate, taking into account Western hygienic standards and concerns for a clean and sustainable environment. Our pasteurization, for instance, is done with bio gas, our water is pumped by a windmill and our waste water is recycled.
The milk is supplied by farms in Auroville (including our own dairy) as well as by farmers from surrounding villages.
It is monitored daily by La Ferme Cheese for top quality.
At present our team with professional cheese makers from Italy and Holland, consists of twenty-five persons. Using natural ingredients only, we produce about 100 kg of handmade cheeses in over ten varieties daily.