F.A.Q.

Q1: What is the difference between D’ artisan Cheese and store bought cheeses?


Most of the cheeses available in the supermarkets are processed cheese.


1. Preservatives are added to increase the shelf life

2. Artificial colors and flavors are used to enhance the flavor and look.


Unfortunately, various cheeses available in the market have a lot of preservatives, which results in very long expiry dates, and can even last without being put in the fridge! 

And some of these fake cheeses are also marketed as ‘cheese’.


D’Artisan makes artisan, hand crafted cheese using natural cheese making methods. Our cheeses are organic in nature and we do not use preservatives and food additives, artificial flavors or coloring.



Q2 : What ingredients do you use for your cheese production?


D’Artisan uses raw, unpasteurized cow milk and goat milk from boutique dairy farms. The animals are grass-fed and organically fed. 


Milk is hormone-free and antibiotics-free. We use vegetarian rennet which is 100% Halal,  natural cultures (not lab isolated cultures), organic Himalayan  salt and purified water.



Q3 : What is the shelf life of different cheeses?


We classify cheeses into 3 categories:


1: Fresh Cheese

Burrata – best to enjoy within 24 hours.

(The chiller will affect the texture of the burrata, once chilled do take out 1-2 hour earlier and let it back to room temperature before serving.)


Mozzarella Ball – Best to enjoy within 24hours as Caprese Salad  (The chiller will affect the texture of the mozzarella, once chilled do take out 1-2 hour earlier and let it back to room temperature before serving). Max 3-4 days in the chiller. However, you can shred the mozzarella, and be kept frozen. Once freezed, it can be used as grill cheese. 


Fresh ricotta, farmer’s cheese, queso fresco, cream cheese are classified as fresh cheeses which are ready to consume soon after production. 

They tend to have a short shelf life of only 7-14 days in refrigerators at 4-5°c 


Halloumi can be kept longer as it is vacuum packed. Once open please store in an air-tight container,  and always store in the upper part of the fridge (where we normally store butter), finish within 2 weeks. 


2 : Semi-hard Cheeses


Greek Feta can be soaked in the salt brine for very long. The longer it is, the sharper the feta becomes. Alternatively, you may soak in olive oil with some herbs of your choice.


Fleur Rose, Cranberry D’Ricotta , Apricot D’ Ricotta can be store for up to 1 month. They get mellower with age. 


3: Aged/Hard Cheeses.


Asiago, Caerphilly, Butterkase, Cheddar, Gouda , Havarti, are all hard cheeses which undergo a long aging period in specific conditions and controlled environment. 


Theses can be kept in the refrigerator at 4-5°c for 2 months in vacuum-sealed packing. Once opened it has to be consumed within 4 weeks. 


Please store them in an air-tight container and put in the upper part of the fridge. 


By the way, Mold growth with these colors

[Orange – Brevibacterium linens] 

[White – Geotrichum candidum] 

[Blue/Green – Penicilium roqueforti) 

can be controlled by wiping the area(s) with vinegar and salt. 


Actually, these are good molds. I would personally still eat it.



Q4: What should we do if mold grows on cheese?


If mold grows on soft cheeses like mozzarella, cream cheese etc. 

They should be discarded. These can be harmful.


With aged hard cheeses it’s a different story. Mold is a beautiful part of aging the cheeses. After it is unpacked, if mold growth takes place , simply remove the mold by cleaning the cheeses with cloth soaked in vinegar and salt. 

Alternatively remove a thin slice from the effected area and keep the rest or the cheese. For me, the moldy parts (Orange/White/Blue/Green) is what makes the cheese taste more flavorful! 



Q5: How to store hard cheese?

When it comes to keeping cheese fresh, you only need to think about controlling two factors: Moisture and AirAs long as you balance these two things, your cheese will last until you're ready to enjoy it. Every time you take your cheese out of the fridge to enjoy a wedge or two, it's important NOT to reuse the same wrap. First, gently dab your cheese with a paper towel to remove excess moisture, and then wrap it in fresh parchment paper, then place it in the air-tight container. The paper will absorb any excess moisture. Again, change the paper often, to make sure it doesn't get too wet.

Ziploc Bags cause a ton of moisture to build up, which leads to quicker mold growth. Avoid using it. 

Q6: How do I sign up for the cheese-of-the-month Club? And, what do I get?


Every month, D' Artisan Cheese carefully selects 5-6 of the highest quality, perfectly aged, unique and rare artisanal cheese made by us locally.

Each cheese is hand cut, carefully wrapped and represented with a unique information card including perfect pairing and recipe ideas. 

Subscription for 1 month, 3 months, 6 months and 12 months available.

Delivery is available to your door step.(charges apply)

Just purchase it at our website and indicate your cheese preference : strong/mild/ adventurous and also the date you need the cheese to be sent. 



Q7: Can I get to choose the cheeses in the cheese-of-the-month club?


It will be a combination of “omakase” aka we select the seasonal specialties for you and you can always let us know what is your preference as well. Usually, we would not inform you earlier what cheese we are going to send, unless we are sending Burrata or Fresh mozzarella ball which require you to consume it by that day itself. Leaving you the surprise of the unboxing experience, every month.