Below are some of the questions we’re often asked,
take a look through and you might find the answer you’re looking for.
The lockdown has led to people eating a lot more cheese at home which has put pressure on some of our stock levels. When we make all of our cheese, it needs to be matured for a number of months to ensure we get the Cathedral City flavour just right, every time. Although it’s not ideal, in the current circumstances you may occasionally be unable to find your usual choice. If you are after a stronger taste, this could be a great opportunity to try our award winning Vintage which we hope you’ll like just as much.
Yes, you can freeze our cheese.
We recommend that you grate and freeze before the date mark on pack. If you are freezing your cheese as a block, please be aware that the texture will be affected and it may be more crumbly. Ideally, the cheese should be used within 3 months of freezing. Freezers can vary, so please check your freezer’s instructions or manufacturer’s guidelines on how long to store foods.
For frozen grated cheese, use straight from the freezer if using in cooking, or defrost in the fridge and use straight away after defrosting (i.e. within 24 hours).
For block, defrost in the fridge and use within 3 days.
You can use frozen grated cheese straight from the freezer in cooking, for example as a topping on a pasta bake, or in a cheese sauce. If defrosting grated cheese before use, we recommend using it straight away after defrosting in the fridge (i.e. within 24 hours).
For a frozen block of cheese, you should defrost in the fridge, then use as you would normally. Once defrosted, it is best used within 3 days.
Only defrost what you need as food should not be refrozen after defrosting.
Cathedral City is working with a number of partners to come up with a packaging solution that is fully recyclable. Doing so is technically challenging, but our ambition is to do this by 2022. We are also actively working to reduce the amount of packaging we use and to increase the proportion of recycled content in our existing packaging.
In the meantime, please recycle through TerraCycle®’s alternative recycling solution. Please see more details here.
You might find your cheese has a coating of white crystals on it. You’ll be more likely to find this on our Extra Mature and Vintage cheddars. These crystals are called Calcium Lactate and are a natural part of the cheesemaking process. These naturally occurring crystals make our cheese even more flavoursome and crunchy!
All the ingredients we use in our cheesemaking are suitable for vegetarians so everyone can enjoy the delicious taste of Cathedral City.
All of our delicious cheese is made at our Creamery in Davidstow, Cornwall by our wonderfully expert cheesemakers.
All of the milk used to make our delicious cheese comes from 330 dedicated farms in the West Country.
Yes, all our cheese is made with pasteurised milk.
You’ll find no nuts in any of our cheese! Our manufacturing and packing sites are all nut free.
All of our cheese is made with 100% cow’s milk to which we add starter culture, vegetarian rennet and salt, all of which are required to make cheese.
Yes, our cheese is suitable for a Halal diet.
All of the ingredients we use to make our cheese are gluten free which means our cheese is naturally gluten free.
Lactose is the naturally occurring sugar found in animal milks.
Lactose intolerance is a digestive problem where the body is unable to digest lactose. In the gut, lactose needs to be broken down by the enzyme lactase. People with lactose intolerance lack or do not produce enough lactase, and undigested lactose remains in the gut causing tummy discomfort, diarrhoea and bloating.
All aged hard cheeses are naturally low in lactose. Enzymes added to milk as part of the cheesemaking process naturally feed on the lactose sugars in the milk developing the flavour of the cheese until the lactose sugar is all naturally used up.
At Cathedral City we are going the extra mile and testing every batch of our Lactose Free cheddar to guarantee that there is no lactose left. Our cheese is tested at an independent laboratory using an accredited method which allows us to detect lactose to a level of 0.01%.
Have a question that’s not here? Get in touch and we will get back to you as soon as possible.