Faq
Do you have a question? If your question does not appear in the list below, please contact us and we'll be happy to provide you with an answer as quickly as we can.
- Saputo Cheese offers consumers a variety of high-quality products manufactured, here, in Canada, using milk from Canadian farms. We never compromise on taste or quality — it’s how we ensure our cheeses are always at their best.
Please consult our Canadian Dairy Guide for more information. - Saputo offers several lactose free cheeses, including:
Lactose Free Mozzarellissima: An award-winning cheese celebrated for its rich, buttery flavour and exceptional melting qualities, making it ideal for various dishes.
Lactose Free Feta: This cheese maintains the same creamy consistency and mild flavour as traditional feta, perfect for crumbling over salads, omelettes, and more.
Swiss Cheese Slices : Known for its smooth and creamy texture with the characteristic tang of Swiss cheese, this lactose free option is versatile for various culinary applications. - No, lactose free cheese doesn’t taste different. It actually delivers the same great taste without the discomfort. Whether you're enjoying lactose free feta cheese, or wondering, "is Havarti cheese lactose free?", these options are crafted to maintain the same rich flavour and texture as their traditional counterparts.
- Cheeses manufactured by Saputo do not contain gluten as an intentionally added ingredient. Our products are also prepared under good manufacturing procedures and do not contain levels of gluten exceeding 20ppm due to cross contamination.
- No, our products do not contain nuts or peanuts. We do not use peanut seeds, peanut oil, or any ingredients that could pose a risk to those with a peanut or peanut oil allergy. The majority of our products are also free from tree nuts. That said, we always recommend checking the ingredient list on each product. As per Canadian regulations, all priority allergens are clearly listed in the ingredient declaration.
To further ensure safety, we have an allergen control program in place to prevent cross-contamination. While the details of this program are proprietary, if there were ever a risk of cross-contact with peanuts or tree nuts, it would be indicated with a “may contain” statement on the packaging. Most of our Saputo Canada manufactured cheeses are vegetarian suitable due to the enzymes being of microbial origin and are not of animal origin. The products that may not be suitable and should be checked are our Import cheeses.
- The shelf life of cheese in the refrigerator depends on the type of cheese and storage conditions. The 'best before' date printed on the packaging is only valid if the cheese remains unopened. Once opened, its longevity varies based on the cheese type, environmental conditions, and handling. For optimal freshness, store cheese properly and check for signs of spoilage before consuming.
- The best way to store cheese will be dependent on the product type, and ensuring your fridge is consistently between 1-4°C (34-39.2°F). Soft cheeses, like Feta and Bocconcini, are best to leave in the original tub or container, with their brine if included. Other cheeses like cheddar or brie should be stored in the original packaging until opened. Afterwards, wrap securely in wax paper or parchment, and place in an airtight container. Different cheese types should be stored in separate containers. The containers should be kept in the vegetable or meat drawer of your fridge (where the temperature is most stable). Plastic wrap should be avoided, as it prevents the cheese from breathing, and can trap moisture and promote mold growth.
- The simple answer is no. In fact, a product retains its freshness only until the 'best before' date. It means that, for optimal taste and safety, it’s best to consume it before the indicated date.
- Saputo is no longer advising for any of our dairy products to be frozen. There is no food safety risk associated with freezing product. However there could be significant quality impacts such as performance, taste, texture etc. Saputo is not liable for any complaints which occur after freezing product.
- If mold is present on cheese or if the rind is dry and yellowed, you should discard it. Especially soft cheeses (such as Ricotta and Bocconcini), processed cheeses, and Shredded Cheeses.
Traditionally, cheese can be classified into two broad categories: natural and processed. These terms have been used in Canada and internationally for many decades. Natural cheeses* are made by first mixing milk and other dairy ingredients with bacterial cultures and enzymes to form curds and whey.
After the whey is drained off, many varieties can be created such as Mozzarella, Parmesan, Provolone and other firm cheeses. Processed cheeses take these steps further by combining one or more natural cheeses with other ingredients such as emulsifying salts, and then adding a cooking process. These extra steps can impart different flavours and textures to processed cheeses, which makes them ideal for melting and spreading.
*To note: The long-established term “natural cheese” as described here, is not intended to convey the same meaning as “natural” defined in the Canadian Food Inspection Agency Nature, natural - Method of production claims on food labels - Food label requirements - Canadian Food Inspection Agency (canada.ca). For more information, please contact us at 1-800-672-8866.)- The milk products (modified milk ingredients) that we use in cheese can have any of the following in liquid, concentrated, dry, frozen or reconstituted form, namely, calcium-reduced skim milk casein, caseinates, cultured milk products, milk serum proteins, ultra-filtered milk, whey, whey butter, whey cream and any other component of milk the chemical state of which has been altered from that in which it is found in milk.
- Marble cheese is typically made by blending white and orange Cheddar cheeses together. Thanks to Cheddar’s firm texture and light, nutty flavour, marble cheese combines the best of both worlds—visually appealing and deliciously versatile. Our Marble Cheese Slices are a convenient, flavourful staple in any kitchen.
- Very small amounts of naturally occurring trans fats are found in ruminant animals, such as cows, sheep and goats. Trans fats in cheese are generally 2-5% of the total fat.
- Annatto, an orange colour derived from the seeds of the Annatto or Achiote tree is used in cheddar cheese. You can find it in our mix of Pizza Mozzarella, Cheddar, and Monterey Jack cheese with jalapeño peppers : Taco Nacho Shredded Cheese.
We do not own any farms and purchase our milk locally from each province’s milk board. For a precise answer to your great question, we recommend you visit the Dairy Farmers of Canada website : they will be able to tell you how the cows are handled at farm level.
- You can find our cheeses in most major grocery Stores across Canada — from Sobeys to Walmart. If you don’t spot them at your regular store, don’t hesitate to speak with the store manager. Most are happy to bring in products their customers request, and a quick conversation can go a long way in getting your favourite cheeses on the shelf. Want to know exactly where to find us? Check out our Where to Buy page.
- For a wine and cheese party, plan on serving about 170 to 200g of cheese per person, offering a variety from mild, like our Tuma Cheese, to strong cheeses, such as Grana Padano Cheese, paired with light to full-bodied wines. For wine, the current trend is to reduce the amount to a half bottle per person for all courses. For more pairing tips and basics, check out our Wine and Cheese Guide!
